Extruded foods for practical consumption have advantages such as convenience and high acceptability between adults and children. However, most commercially available products are considered junk food because of their low nutritional value. Spirulina microalga has a high concentration of nutrients and is often used as a food supplement. Thus, this study aimed to evaluate the sensory parameters on snacks enriched with Spirulina sp. LEB 18. Two samples were extrudate on a co-rotating twin-screw extruder: Control (C) and enriched with Spirulina (SP). The control sample (C) was formulated with a 2:1 ratio of organic rice flour and corn flour, respectively. The SP sample was prepared by addition of 2.6% of Spirulina sp. LEB 18 in the control formulation. The sensory parameters evaluate were flavor, color, texture, taste and overall acceptance using a 9-point hedonic scale besides the purchase intention. The statistics analysis were performed using Tukey test (p<0.05). The results for the sensory attributes flavor, color, texture, taste and overall acceptance were 7.2±1.4, 5.5±2.0, 7.8±1.3, 7.7±1.2 and 7.4±1.0, respectivelly for snacks added with Spirulina and 7.2±1.4, 7.6±1.0, 7.5±1.4, 7.6±1.3 and 7.5±1.2, respectively for the control trial. The results show that there were no significant difference (p<0.05) between the samples, except on the color attribute. The SP snacks obtained lower scores for the color attribute, despite that, the overall acceptance of this trial was not influenced. The average of scores for texture, the most important attribute of extrudates, was considered satisfactory for the snacks enriched with microalga, since it remained between “like moderately” and “like very much”. Also, the snacks added with microalga obtained acceptability index of 82% and the mean of purchase intention (3.8±0.8) show results between “maybe would buy” and “probably would buy”. It was proved that 2.6% of Spirulina sp. LEB 18 results in snacks with high sensory acceptance.