The objective was study the effect of addition milk protein concentrate (MPC) (0-10%) and moisture  content  (MC)  (20-30%)  in  the  blend  (80%  corn  starch,  CS and 20%  Quality Protein Maize, QPM) on different microstructural characteristics and past formation from a snack food 3G, using extrusion technology. The extrusion process was carried out in simple screw extruder, temperature and screw speed were 140 °C and 80 rpm, repectively. Rheological [viscosity profiles, viscosity to 92°C] and microstructural [X-ray diffraction, differential scanning calorimetry, scanning electron microscopy] characteristics were evaluated as processing effect. V92 was adequately estimated by the proposed second order model (p <0.05). Viscosity parameters values increase with MPC content and were increased when MC increasing. Increased MPC from 0 to 10% the crystalinity showed a tendency to diminish (LSD, α=0.05). Respect to transition enthalpies, the MPC content was less evident effect, being observed a diminution in the enthalpy of transition when increasing the content of MPC from 5% to 10%. Upon carrying out the analysis for the MC, it wasn’t found any statistical difference on the values of enthalpy of transition for the treatments analyzed (LSD, a=0.05). It can be said that even when degraded products were obtained they had good characteristics that could be accepted by the consumer.