The evaluation of the technological parameters is relevant because, through this you can check and set the best processing conditions and choosing a product that meets the good technological quality. This study aimed to investigate the effects of parameters used in extrusion (humidity of the mixture and the peach palm flour content and fixed temperature) on the technological properties of breakfast cereal extruded enriched corn flour with whole peach palm (Bactris gasipaes, Kunth). One central composite design was used 22, with the X1 variables equivalent moisture to the mixture and X2 equivalent to peach palm flour content, totaling 12 tests and checking their effect on the radial expansion index (EI), hardness, lightness (L *), water absorption index (WAI) Water solubility index (ISA) and the influence on betecaroteno. The results after the response surface analysis showed that at low values of the variables X1 and X2 is obtained a greater expansion of cereal and a lower hardness, with rates of absorption and solubility desired, and the luminance and directly carotene content proportional to the concentration of pupunha flour. And following these criteria the breakfast cereal extruded considered the optimum showed the desired quality parameters. Thus the cereal with partial replacement of 25% for peach palm flour presented characteristics of texture, expansion, flavor and nice color similar to commercial cereals, with market potential.