2.1. Raw Materials and Processing
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SCHENCK
Whole-grain sorghum (SC319 genotype) was grown in Nova Porteirinha, MG, Brazil, by Embrapa Milho e Sorgo. The grains were harvested in September 2013. They were milled into flour using a disc mill (Perten Instruments, Huddinge, Sweden) at position 2. The sorghum flour was combined with 10% fine granulated sugar (sucrose) and 0.5% iodized salt (NaCl). The mixture was processed using a twin-screw extruder (Clextral, Firminy, France) with a screw speed of 600 rpm and temperature ranging from 30 to 140 °C. The extruder had a screw diameter of 25 mm and a length of 1000 mm, resulting in an L/D ratio of 40. The die had four round openings measuring 2.0 mm in diameter and 9 mm in length. A gravimetric feeder (Schenck Process, Darmstadt, Germany) delivered the formulation to the extruder, while distilled water was added to adjust the moisture content to 12%. The extruded sorghum breakfast cereal was stored in polyethylene bags at 10 ± 2 °C.Similarly, whole-grain wheat flour from SL Alimentos in Mauá da Serra, PR, Brazil, was processed with the addition of 10% sucrose and 0.5% iodized salt. The wheat flour mixture was extruded using a twin-screw extruder (Clextral, Firminy, France) at a screw speed of 200 rpm and temperature ranging from 50 to 143 °C. The processing conditions were comparable to those used for sorghum. The resulting whole-grain wheat breakfast cereal was also stored in polyethylene bags at 10 ± 2 °C until it was ready for consumption.