Separate samples of sorghum were pressure cooked, extruded and popped and the physico‐chemical properties of the starches compared. Pressure cooking and extrusion increased the water solubility of the samples more than did popping. Popping lead to a significant increase in beta‐amylase susceptibility. Gel permeation chromatography revealed a decrease in starch molecular weight after both extrusion and popping.
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C. William Glennie (1987) studied this question.
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