Ingredient Contribution in Extruded Product - Carbohydrate Sources
During extrusion, there will be some changes in physical, chemical, functional, and nutritional properties.
Denaturation of protein is the most important attribute in changing the extrudate properties. According to Camire in Riaz (2000), protein changes during extrusion can be divided into functional and nutritional changes. Functionally, extrusion will reduce the solubility in water and diluted buffer also helps in texture forming of the extrudate. While nutritionally, extrusion will reduce lysine and improved digestibility.
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