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The Shelf-Life (SL) of peanut, soybean and corn blend extruded without (A) and with butylhydroxytoluol (B) and extract of Rosmarinum sp (C) was determined. Only B significativaly increased SL. In function of temperature would be defined by: A- SL = e -0.0465x + 5.1762, B- SL = e -0.0421x + 5.3332, C- SL = e -0.581x +5.62

Shelf-Life of an Extruded Blend of Peanut, Soybean and Corn