In contrast, Menegassi, Pilosof, and Arêas (2011) reported that both, mild (15% FM, 120 C, 158 rpm) and severe (25% FM, 180 C, 237 rpm) extrusion conditions, did not significantly affect the amylose content of extruded amaranth flours. This might be due to the fact that amaranth contains very low amylose content in the raw material.