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Starches were isolated from popped bajra (Pearl millet), ragi (Finger millet) and Navane (Foxtail millet). Popping resulted in complete loss of birefringence characteristics of starch granules, increased solubility in DMSO, low cold paste and setback viscosity and lower relative viscosity in KOH. Popped starches in comparison to native starches exhibited higher susceptibility to in vitro enzymatic digestibility.
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Muralikrishna et al. (1986) studied this question.
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