Protein denaturation:

Different chemical changes occur during the extrusion process. Protein denaturation term is used
basically when changes occur in three dimensional structure of the protein (secondary, tertiary
and quaternary). The protein denaturation is due to high temperature, changes in pH or the other
chemical activities which break the hydrogen bonds. When protein is added in the form of flour
or raw material in extrusion process then protein particles imbibe with water in the presence of
heat & force. The protein particles get denatured and these particles cause the expansion in the
final product. The denaturation of protein is destruction and disruption of protein structures. The
native protein is denatured during the extrusion process with the combination of both water and
high temperature. Due to high temperature, shear force and water the structure of proteins would
be weaker which cause denaturation in the extruder. Denatured proteins unfold and align
themselves with the raw materials to the extruder die for final and desired product. The solubility
of the protein in processing is good indicator of the cross linkages. Denaturation of protein
reduce water solubility and improves digestibility while destroying the biological activity of
enzymes. From 140-180 temperature increases, the disulphide bonds will not formed in soy
protein. Moisture content and high temperature indicate the cross linkages. The denaturation of
protein at high temperature cause the inactivation of nutritional factor and enhance the
digestibility factor of product in extrusion cooking. The soy protein minimize the volatile
compounds and bitter taste in the cooking extruder (Camire, 1998).

Vitamins:

Vitamins are essential part of our food and feed intake. Vitamins are not having calories or
energy but essential for our body. In chemical changes, vitamins are lost during extrusion
process due to high temperature, pressure, low moisture, screw speed and die diameter etc. low
moisture content and throughput cause vitamin losses also while increase in moisture content in
raw material can protect from high temperature and throughput. Due to high temperature Beta-
carotene are lost at 200 degree Celsius. Beta carotene is an important antioxidant and coloring
agent which basically not a vitamin but it has vitamin activity (MIAN N. RIAZ, 2009).
Minerals:

Mostly, minerals are heat stable but some minerals are lost during extrusion process. In extrusion
cooking, the absorption of minerals can improved by the reduction of other factors from wheat
like phytate content. Phytate content present in wheat bran, starch and gluten extruded products
inhibit the absorption of minerals. Phytate make insoluble complexes with minerals and decrease
the bioavailability in gastrointestinal tract. On the other hand, poly phenols also inhibit the
absorption of minerals in extrusion process (Cuauhtémoc Reyes Moreno, 2017).

Flavors:

During extrusion process, flavors of food materials are decreased due volatile compounds which
are produced due to high temperature of extruder. Flavorants are directly added into raw material
then at high temperature its cause producing volatile compounds. The addition or denaturation of
protein cause producing volatile compounds. On the other hand, we can minimize the production
of volatile compounds by reducing temperature of extruder etc (Ho, 1998).