The flour was prepared by grinding seeds on a Buhler MU-202 laboratory mill (Bühler Ltd, Uzwill Switzerland). One part of this flour learn more was defatted with five parts of n-hexane (m:v) for 24 h (residual lipid was less than 1 g/100 g). Both flours were packed in polyethylene bags and stored at room temperature before further use. These flours were labeled whole native flour (WNF) and defatted native flour (DNF). Extrusion experiments were carried out in a laboratory single screw extruder, L/D ratio 15.5:1. (RXPQ Labor 24, Inbramaq

Ind. Maq. Ltd., Ribeirão Preto, Brazil). The barrel had three zones with independent electric element heaters and a 3.55:1 compression ratio screw. The following conditions were set based on preliminary experiments: 3.6 mm die diameter, feed rate at 150 g/min (dry matter) and temperature calibrated in first and second zones, 30 °C and 80 °C, respectively. Feeding

was provided by a vibrating duct and the amount of the material dropped in the screw hopper could thus be controlled. The choke feed rate for the lower screw speed was then determined (150 g/min of dry matter) and adopted for the higher speeds. Two experimental points of a fractionated factorial design were chosen in order to compare extreme conditions of extrusion (mild and severe extrusion). All variables and their Galunisertib purchase levels were pre-determined in previous assays employing an incomplete design with four independent variables. The independent variables were type of flour, moisture, barrel temperature of third zone and screw speed. Based on this previous assay we selected feed moisture and temperature as independent variables and we kept constant all others. All extrusion conditions were repeated twice and the results presented are the mean of these replicates. Based on these previous results, two extrusion conditions were then defined, a ‘mild’ and a ‘severe’ one. The mild extrusion utilized a defatted flour with 15 g/100 g moisture, at 120 °C and 158 rpm, whereas the severe

extrusion (SE) utilized a whole flour with 25 g/100 g moisture, at 180 °C and 237 rpm. These flours were labeled mild SPTBN5 extrusion flour (MEF) severe extrusion flour (SEF). The flours were conditioned to obtain the desired moisture for extrusion by adding the required amount of water to the flour in a planetary mixer (Erweka, Mod. AR403, Basel, Switzerland). The hydrated flour was sealed in polyethylene bags and stored at 5–8 °C for 48 h prior to extrusion. The temperatures of all the sections were set, and, upon reaching temperature, corn grits were extruded at a screw speed of 263 rpm (maximum rotation) to stabilize the flow at ∼200 g/min before processing the amaranth flour. Finally, the mixture was fed to the extruder and after 5 min and stable ampere input readings, the samples were collected.