Physico-chemical Properties of Sorghum Starch Thermally Treated by Different Methods

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.