Journal articles: 'Rapid Visco Analyser (RVA)'

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Lai, K. P., J. F. Steffe, and P. K. W. Ng. "Average Shear Rates in the Rapid Visco Analyser (RVA) Mixing System." Cereal Chemistry Journal 77, no. 6 (2000): 714–16. http://dx.doi.org/10.1094/cchem.2000.77.6.714.

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Becker, A., S. E. Hill, and J. R. Mitchell. "Milling—A Further Parameter Affecting the Rapid Visco Analyser (RVA) Profile." Cereal Chemistry Journal 78, no. 2 (2001): 166–72. http://dx.doi.org/10.1094/cchem.2001.78.2.166.

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Zhao, L., K. Zhang, B. Liu, and J. Tian. "Detection of quantitative trait loci for paste viscosity characteristics based on the doubled haploid progeny from a cross between two Chinese wheat varieties." Canadian Journal of Plant Science 89, no. 5 (2009): 837–44. http://dx.doi.org/10.4141/cjps08201.

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In order to understand the genetic basis of starch pasting viscosity characteristics (the RVA profile, which is produced by the Rapid Visco Analyser) of wheat grain samples, a doubled haploid (DH) population (Huapei 3 × Yumai 57; Yumai 57 is superior to Huapei 3 for RVA profile parameters) and a linkage map consisting of 324 marker loci were used to search QTL. This program was based on mixed linear models and allowed simultaneous mapping of additive effect QTL, epistatic QTL, and QTL × environment interactions (QE). Mapping analysis produced a total of 35 QTL for 6 RVA profile parameters with a single QTL explaining 0.91-21.34% of phenotypic variations. The 35 QTL were distributed on 15 chromosomes. The QBd-4A had the most significant additive effect, accounting for 21.34% of the phenotypic variance. Two QTL clusters for RVA profile parameters were located on chromosomes 2A and 4A, respectively. The information obtained in this study should be useful for manipulating the QTL for RVA profiles parameters by molecular assisted selection (MAS) in wheat breeding programs.Key words: Doubled haploid population, paste viscosity characteristics, rapid visco analyser, quantitative trait loci, wheat (Triticum aestivum L.)

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Guelpa, Anina, Marta Bevilacqua, Federico Marini, Kim O’Kennedy, Paul Geladi, and Marena Manley. "Application of Rapid Visco Analyser (RVA) viscograms and chemometrics for maize hardness characterisation." Food Chemistry 173 (April 2015): 1220–27. http://dx.doi.org/10.1016/j.foodchem.2014.10.149.

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Cozzolino, D. "The use of the rapid visco analyser (RVA) in breeding and selection of cereals." Journal of Cereal Science 70 (July 2016): 282–90. http://dx.doi.org/10.1016/j.jcs.2016.07.003.

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Juhász, R., K. Horváth, I. Dalmadi, É. Andrássy, A. Salgó, and J. Farkas. "Studies on damage of starches in irradiated wheat and white pepper using Rapid Visco-Analyser (RVA)." Acta Alimentaria 42, no. 4 (2013): 576–85. http://dx.doi.org/10.1556/aalim.42.2013.4.12.

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Riaz, Ayesha, and Imran Pasha. "Correlation Studies of Starch Pasting Properties Determined Through Rapid Visco Analyzer." Biological Sciences - PJSIR 64, no. 2 (2021): 192–97. http://dx.doi.org/10.52763/pjsir.biol.sci.64.2.2021.192.197.

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In present study, pasting properties of wheat varieties were investigated through rapid visco analyzer (RVA). Starch content was determined by Megazyme kit method varied from 68.88 to 72.73%. Pasting properties indicated variability from 65.25 to 67.80 °C (pasting temperature), 3.22 to 6.00 min (peak time), 1330 to 1784 cP (peak viscosity), 645 to 1002 cP (trough viscosity), 1799 to 2565 cP (final viscosity) 685 to 782 cP (breakdown viscosity) and 1154 to 1563 (setback viscosity). Starch content and seven parameters observed from RVA profiles of various wheat varieties were evaluated for their inter- dependence. Starch content indicated a significantly positive association with trough viscosity (r = 0.926*) and final viscosity (r = 0.917*). Present data show that peak viscosity had significant and positive relationship with setback (r = 0.879*) and trough viscosity (r = 0.976**). Novelty statement. Pasting properties determine end use quality of wheat flour and primarily relates to starch content of wheat flour, which is present in largest proportion. In Pakistan, various wheat cultivars are grown in different climate. As a result, the variations in physico-chemical as well as rheological properties of wheat varieties is anticipated. Significant correlations found out in present study are valuable for the evaluation of effect of pasting properties alone and their interaction.

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Balet, Sandra, Anina Guelpa, Glen Fox, and Marena Manley. "Rapid Visco Analyser (RVA) as a Tool for Measuring Starch-Related Physiochemical Properties in Cereals: a Review." Food Analytical Methods 12, no. 10 (2019): 2344–60. http://dx.doi.org/10.1007/s12161-019-01581-w.

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Ravi, R., R. Sai Manohar, and P. Haridas Rao. "Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives." Journal of the Science of Food and Agriculture 79, no. 12 (1999): 1571–76. http://dx.doi.org/10.1002/(sici)1097-0010(199909)79:12<1571::aid-jsfa400>3.0.co;2-2.

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Carvalho, C. W. P., C. I. Onwulata, and P. M. Tomasula. "Rheological Properties of Starch and Whey Protein Isolate Gels." Food Science and Technology International 13, no. 3 (2007): 207–16. http://dx.doi.org/10.1177/1082013207079897.

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The paste viscosity of starches Amioca (~0.5% amylose), native corn (~27% amylose), Hylon VII (~70% amylose), tapioca (~19% amylose), and their whey protein isolate (WPI; 50/50) mixtures at varying solid concentration of 2.5, 5, 10, 15 and 20% were determined. At higher gel concentration (20%) during the cooling cycle, WPI paste measured by rapid visco-analyser (RVA) showed a tremendous increase in viscosity over that of the micro visco-amylograph (MVA), 5784 and 184 cP, respectively. RVA gels had a more uniform network of coarse particles (~250—500 nm) than the fine structures (~50 nm) in those of the MVA. Inclusion of WPI reduced the paste viscosity of all starches by at least 50%, except for Hylon VII at 20% solid concentration. The strength of Hylon VII and corn starch gels was reduced by WPI. In contrast, gels of WPI/tapioca ( G' = 45.4 Pa) and WPI/amioca ( G' = 18.3 Pa) had similar rheological properties as their pure starch control ( G' = 47.4 Pa and G' = 15.3 Pa for Tapioca and Amioca, respectively).

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Doucet, Frederic J., Gavin A. White, Florian Wulfert, Sandra E. Hill, and Julian Wiseman. "Predicting in vivo starch digestibility coefficients in newly weaned piglets from in vitro assessment of diets using multivariate analysis." British Journal of Nutrition 103, no. 9 (2009): 1309–18. http://dx.doi.org/10.1017/s0007114509993217.

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The study was based on correlating a dataset of in vivo mean starch digestibility coefficients obtained in the immediate post-weaning phase of piglets with a range of dietary in vitro variables. The paper presents a model that predicts (R2 0·71) in vivo average starch digestibility coefficients in the 0·5 small-intestinal region of newly weaned piglets fed cereal-based diets using seven in vitro variables describing starch properties that are fundamentally associated with the quality of feed materials, i.e. hydration, structure and amylolytic digestion. The variables were: Rapid Visco Analyser (RVA; measures the viscosity of materials when sheared under defined hydration and temperature regimens); RVA end viscosity; RVA (gelatinisation) peak viscosity; ΔH (gelatinisation enthalpy that provides an estimate of helical order or degree of crystallinity in starch); water solubility index (WSI; that denotes the amount of soluble polysaccharides released from starch granules to the aqueous phase); grain endogenous amylase (concentration of endogenous α-amylase in cereals, assessed by pasting cereal flours in 25 g of AgNO3, an amylase inhibitor v. water using RVA).

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TOYOSHIMA, Hidechika, Hiroshi OKADOME, Ken'ichi OHTSUBO, et al. "Cooperative Test on the Small-scale Rapid Method for the Gelatinization Properties Test of Rice Flours with a Rapid-Visco-Analyser(RVA)." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 44, no. 8 (1997): 579–84. http://dx.doi.org/10.3136/nskkk.44.579.

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Cozzolino, D., Degner S, and Eglinton J. "The use of the rapid visco analyser (RVA) to sequentially study starch properties in commercial malting barley (Hordeum vulgare)." Journal of Food Measurement and Characterization 10, no. 3 (2016): 474–79. http://dx.doi.org/10.1007/s11694-016-9326-z.

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Zhou, Yibin, and Gary G. Hou. "Effects of Phosphate Salts on the pH Values and Rapid Visco Analyser (RVA) Pasting Parameters of Wheat Flour Suspensions." Cereal Chemistry Journal 89, no. 1 (2012): 38–43. http://dx.doi.org/10.1094/cchem-07-11-0090.

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Yang, Qiang, Lin Wang, Chun Hong Zhang, and Xin Hua Li. "Effects of Different Media on the Characteristics of Ginkgo Starch Gelatinization." Advanced Materials Research 781-784 (September 2013): 1765–70. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1765.

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The infections of different media such as concentration, salt, sucrose, citric acid, shearing force on the starch gelatinization characteristics of Ginkgo nut was studied through Rapid Visco Analyser (RVA) SuperIII. The results showed that the best speed for the determination of starch paste viscosity curves was160 r/min; along with the increased in the concentration of starch milk, starch paste viscosity increased and thermal stability declined; salt and citric acid could reduce the starch paste viscosity and enhance the anti-aging capability and sucrose could also improve viscosity and prolong the gelatinization time. The result on the Gingko nut deep processing of starchy foods has great significance.

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Youlin, Peng, Zhang Xia, Zou Ting, et al. "Meta-Analysis of Qtl Associated With Starch Pasting Viscosity in Rice (Oryza Sativa L.)." Bangladesh Journal of Botany 50, no. 2 (2021): 269–76. http://dx.doi.org/10.3329/bjb.v50i2.54082.

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Rapid Visco Analyzer (RVA) profiles are important traits for indicating rice quality, which are controlled by quantitative trait loci (QTL). In the past two decades, hundreds of QTL for rice RVA profiles have been detected, but without an integration study. Consistent QTL regions associated with rice RVA profiles by QTL meta-analysis with genetic information of 592 QTL for eight RVA profiles were studied. A total of 82 meta-QTL for RVA profiles were detected on 12 chromosomes. MQTL possessed narrower confidence intervals than the initial QTL and candidate genes were identified within each MQTL. These MQTL and candidate genes are beneficial for future marker-assisted selection gene cloning. Bangladesh J. Bot. 50(2): 269-276, 2021 (June)

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Thygesen, L. G., S. B. Engelsen, M. H. Madsen, and O. B. Sørensen. "NIR Spectroscopy and Partial Least Squares Regression for the Determination of Phosphate Content and Viscosity Behaviour of Potato Starch." Journal of Near Infrared Spectroscopy 9, no. 2 (2001): 133–39. http://dx.doi.org/10.1255/jnirs.300.

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A set of 97 potato starch samples with a phosphate content corresponding to a phosphorus content between 0.029 and 0.11 g per 100 g dry matter was analysed using a Rapid Visco Analyzer (RVA) and near infrared (NIR) spectroscopy, (700–2498 nm). NIR-based prediction of phosphate content was possible with a root mean square error of cross-validation ( RMSECV) of 0.006% using PLSR (partial least squares regression). However, the NIR/PLSR model relied on weak spectral signals, and was highly sensitive to sample preparation. The best prediction of phosphate content from the RVA viscograms was a linear regression model based on the RVA variable Breakdown, which gave a RMSECV of 0.008%. NIR/PLSR prediction of the RVA variables Peak viscosity and Breakdown was successful, probably because they were highly related to phosphate content in the present data. Prediction of the other RVA variables from NIR/PLSR was mediocre (Through, Final Viscosity) or not possible (Setback, Peak time, Pasting temperature).

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Maw, ZinWai, and Irie Kenji. "QUALITY ASSESSMENT ON JAPONICA AND INDICA RICE GENOTYPES BASED ON RAPID VISCO ANALYZER (RVA) PASTING PROFILE." International Journal of Advanced Research 6, no. 1 (2018): 917–24. http://dx.doi.org/10.21474/ijar01/6301.

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Milasinovic-Seremesic, Marija, Milica Radosavljevic, and Ljubica Dokic. "Starch properties of various ZP maize genotypes." Acta Periodica Technologica, no. 43 (2012): 61–68. http://dx.doi.org/10.2298/apt1243061m.

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The objective of this study was to investigate molecular and functional properties of starches isolated from ZP maize genotypes of different genetic background. The protein, fat, ash and resistant starch contents were very low. The amylose content in the isolated starches of 10 ZP maize genotypes was characteristic for both types of maize starches, normal and waxy. The waxy type had the highest average molecular weight of amylopectin (4.84 x 108 Da). The onset temperature of gelatinisation values of starches of 10 ZP maize genotypes ranged from 62.1?C to 65.0?C. The waxy maize starch displayed a significantly higher enthalpy change for gelatinised starch (?H=18.1 J/g) than normal maize starches did (?H=13.6-15.6 J/g). Rapid Visco Analyser (RVA) profiles of starches of ZP maize genotypes were typical for both types of maize starches, normal and waxy.

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Cozzolino, D., S. Roumeliotis, and J. Eglinton. "Combining Partial Least Squares (PLS) Discriminant Analysis and Rapid Visco Analyser (RVA) to Classify Barley Samples According to Year of Harvest and Locality." Food Analytical Methods 7, no. 4 (2013): 887–92. http://dx.doi.org/10.1007/s12161-013-9696-3.

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Tang, Y. L., C. S. Li, W. Y. Yang, et al. "Quality potential of synthetic-derived commercial wheat cultivars in south-western China." Crop and Pasture Science 67, no. 6 (2016): 583. http://dx.doi.org/10.1071/cp15285.

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Multi-environment trials were conducted to investigate the quality potential of synthetic-derived cultivars (SDCs) and non-synthetic-derived cultivars (NSCs) in south-western China. The environmental effect was greater than genotypic for most protein quantity and quality parameters. The genotype effect was greater for falling number and the parameters from the rapid visco analyser (RVA). In terms of group means, grain protein content, wet gluten content, falling number, and RVA parameters were all significantly lower in SDCs than NSCs. No differences in the parameters reflecting dough strength (Zeleny sedimentation volume and farinograph parameters) were found between the two groups. Significant differences existed within each group, and the degree of variation was especially great in SDCs, among which Chuanmai 104 performed well in various quality parameters. Germination index at physiological maturity varied greatly among cultivars, with the lowest being Chuanmai 104, and the SDCs significantly lower than the NSCs. Although delayed harvest resulted in a significant reduction in falling number, partial SDCs such as Chuanmai 104 and Chuanmai 42 expressed relatively small reductions. In summary, SDCs exhibit a higher degree of variation in quality parameters; these findings indicate their large potential for breeding high-quality cultivars in south-western China.

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Gamel, Tamer H., El-Sayed M. Abdel-Aal, Peter J. Wood, Nancy P. Ames та Susan M. Tosh. "Application of the Rapid Visco Analyzer (RVA) as an Effective Rheological Tool for Measurement of β-Glucan Viscosity". Cereal Chemistry Journal 89, № 1 (2012): 52–58. http://dx.doi.org/10.1094/cchem-07-11-0089.

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Liu, Siyuan, Tommy Z. Yuan, Xinya Wang, Michael Reimer, Carly Isaak, and Yongfeng Ai. "Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer ‒ RVA 4800." Food Hydrocolloids 94 (September 2019): 217–28. http://dx.doi.org/10.1016/j.foodhyd.2019.03.015.

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Nakamura, Sumiko, Junji Katsura, Yasuhiro Maruyama, and Ken’ichi Ohtsubo. "Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing." Foods 10, no. 5 (2021): 987. http://dx.doi.org/10.3390/foods10050987.

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With rice being one of the most important crops worldwide, rapid and objective quality evaluation methods based on physicochemical measurements of rice are necessary. We compared the pasting properties of various rice samples using three different heating and cooling programs (maximum temperatures were 93, 120, and 140 °C, respectively) in a newly developed high-temperature-type Rapid Visco Analyzer (RVA , RVA 4800). Furthermore, we investigated the relationship between the different pasting properties measured by the three programs, with starch microstructure measured by iodine scanning analysis, the physical properties of the cooked rice measured by a Tensipresser after 2 h at 25 °C or after 24 h at 6 °C, and prolamin ratio measured by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The consistency value (final viscosity–minimum viscosity) yielded by a new program of maintenance for 2 min at 120 °C using RVA 4800 had a higher positive correlation with retrograded surface hardness H1(R) (r = 0.92), retrograded overall hardness H2(R) (r = 0.90), and the absorbance at λmax (Aλmax) of cooked rice (r = 0.88) and resistant starch (r = 0.80) than those by the conventional program at 93 °C. We developed estimation formulae for H1(R) for various kinds of rice, of which the determination coefficient was 0.86. It led to an easy and rapid assay method for the cooking properties of the various rice samples.

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Higley, J. S., S. L. Love, W. J. Price, J. E. Nelson, and K. C. Huber. "The Rapid Visco Analyzer (RVA) as a tool for differentiating potato cultivars on the basis of flour pasting properties." American Journal of Potato Research 80, no. 3 (2003): 195–206. http://dx.doi.org/10.1007/bf02855691.

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Sun, Yaojun, Shengru Yang, Guanglei Li, and Mengxing Li. "Preparation of starch phosphate carbamides and its application for improvement of noodle quality." Czech Journal of Food Sciences 37, No. 6 (2019): 456–62. http://dx.doi.org/10.17221/159/2019-cjfs.

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Phosphorylated corn starch derivatives show improved pasting properties compared to native corn starch. In this study, starch phosphate carbamides (SPC) were prepared through a dry process reaction of starch with urea and phosphate salts. The effects of major factors on SPC pasting properties were studied by response surface methodology. Validation results showed that the polynomial quadratic models were adequate for predicting SPC pasting properties. Fourier transform infrared spectroscopy (FTIR) and a Rapid Visco Analyzer (RVA) were used to characterize SPC. RVA results showed SPC had higher peak viscosity, trough, breakdown, setback and final viscosities and lower gelatinization temperature compared to native starch. FTIR showed the characteristic absorption of the ester phosphate group in SPC at 1244/cm. SPC with high viscosity stability were applied to replace part of wheat flour used for making noodles. The best quality noodles were obtained with 12% SPC substitution.

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Haghighi Hasanalideh, Alireza, Mehrzad Allahgholipour, and Ezatollah Farshadfar. "Evaluating Genetic Parameters and Combining Ability of Starch Viscosity Parameters in Rice Cultivars (Oryza sativa L.)." Turkish Journal of Agriculture - Food Science and Technology 7, no. 4 (2019): 665. http://dx.doi.org/10.24925/turjaf.v7i4.665-671.2358.

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This study was undertaken to assess the combining ability of 6 rice varieties, for viscosity parameters and determining gene action controlling Rapid Visco Analyser (RVA) characters. F2 progenies derived from a 6×6 half diallel mating design with their parents were grown in a randomized complete block design with three replications at the research farm of Rice Research Institute of Iran (RRII) in 2015. The diallel analysis by Griffing`s method indicated the involvement of additive and non-additive gene actions controlling RVA traits. For traits PV and FV RI18447-2 and IR50 were the best combiners for increasing and decreasing, respectively. Deylamani and IR50 were the best combiners for increasing and decreasing BV, respectively. Beside, due to more portion of non-additive gene action in controlling trait SV, The Gilaneh × RI18430-46, and Deylamani × RI18430-46 crosses were the best for increasing and decreasing SV, respectively. The high estimates of broad sense heritability and narrow sense heritability for BV and FV, indicated the importance of additive effects in expression of these traits. Therefore, selection base breeding methods will be useful to improve these traits and selection in the early generations could be done to fix the favourable genes. Low estimate of narrow sense heritability for SV revealed that non-additive gene effects play important role in controlling setback viscosity. So, hybrid base breeding methods will be useful to improve this trait.

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Vásquez Lara, Francisco, Samuel Verdú Amat, Alma Rosa Islas Rubio, Benjamín Ramírez Wong, Jose Manuel Barat Baviera, and Raúl Grau Meló. "EFECTO DEL TRATAMIENTO TÉRMICO EN LA CAPACIDAD FERMENTATIVA DE HARINAS DE AVENA, MAÍZ Y SORGO PARA SER UTILIZADAS EN LA SUSTITUCIÓN DE HARINA DE TRIGO." Biotecnia 21, no. 1 (2018): 45–53. http://dx.doi.org/10.18633/biotecnia.v21i1.812.

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Una parte importante del proceso de panificación es la fermentación. El objetivo fue evaluar el efecto de la temperatura (80, 100 o 130 °C) sobre la capacidad fermentativa de las harinas de avena (HA), maíz (HM) o sorgo (HS) al utilizarse en la sustitución de harina de trigo (HT) a niveles de 10 o 20 %. Se determinó la distribución del tamaño de partícula, capacidad de retención de agua (CRA), y perfil de viscosidad de las harinas utilizando el RVA (Rapid Visco Analyser) y la capacidad fermentativa (medida como volumen de la masa) después de una hora de fermentación. La CRA se vio favorecida cuando se utilizó HA al 20 % tratada térmicamente a 100 °C. Parámetros de viscosidad: temperatura de empaste, viscosidad pico y final fueron afectados al tratar térmicamente las harinas. Estos efectos fueron más notorios al ser sometidas a 130 °C. La capacidad fermentativa mejoró considerablemente cuando se utilizó HA al 20 % (163.93 cm3) tratada a 100 °C, incluso mayor a la alcanzada por HT (136.32 cm3). La utilización de HM y HS al 10% tratada a 130 °C también favoreció este parámetro, sin embargo, no al nivel alcanzado por HT.

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Siriphollakul, Pornarree, Sirichai Kanlayanarat, Ronnarit Rittiron, et al. "Pasting properties by near-infrared reflectance analysis of whole grain paddy rice samples." Journal of Innovative Optical Health Sciences 08, no. 06 (2015): 1550035. http://dx.doi.org/10.1142/s1793545815500352.

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A rapid predictive method based on near-infrared reflectance spectroscopy (NIRS) of paddy rice was developed to measure the pasting properties of rice. The paddy rice samples were scanned by a near-infrared reflectance spectrometer in the wavelength region of 1400–2400 nm and preprocessed by mathematical pretreatments prior to pasting properties analysis using a rapid visco-analyzer (RVA). The results indicated that the developed models of setback (SB), peak viscosity (PV), breakdown (BD) and consistency (CS) provided good prediction results with relatively high correlation coefficients (0.81–0.96). In addition, the validity of the calibration models was statistically tested. Standard error of prediction (SEP) and bias were small enough without any significance at 95% confidence interval. Nonetheless, this study proved that the use of NIRS for predicting pasting properties was feasible in paddy rice and could be applied in commercial trade and research.

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Oro, Tatiana, Valéria Maria Limberger, Martha Zavariz de Miranda, Neila Silvia Pereira dos Santos Richards, Luiz Carlos Gutkoski, and Alicia de Francisco. "Propriedades de pasta de mesclas de farinha integral com farinha refinada usadas na produção de pães." Ciência Rural 43, no. 4 (2013): 754–60. http://dx.doi.org/10.1590/s0103-84782013005000026.

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Na produção de pães integrais de trigo no Brasil, são utilizadas mesclas de farinha integral (FI) com farinha refinada (FR), as quais diferem em sua composição. Assim, o objetivo deste estudo foi investigar as propriedades de pasta de mesclas de FI com FR. Foram analisadas amostras com 100% de FI, 100% de FR (controles) e mesclas de FI com FR nas proporções de 20, 40, 60 e 80%, em equipamento RVA (Rapid Visco Analyzer). A temperatura de pasta das amostras foi semelhante. A viscosidade máxima diminuiu proporcionalmente com o aumento de FI na mescla. Maiores valores de quebra e de viscosidade mínima à temperatura constante foram encontrados em farinhas com pico de viscosidade elevado. Os valores de viscosidade final e de tendência à retrogradação diminuíram à medida que aumentou o teor de FI na mescla. As propriedades de pasta das mesclas de FI com FR devem ser vistas de forma conjunta, pois afetam a produção de pão e o armazenamento. Os resultados mostraram também que o RVA pode ser usado para ajudar a formular mesclas de FI/FR com certas propriedades de pasta.

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Frauenlob, Johannes, Marta Nava, Stefano D’Amico, Heinrich Grausgruber, Mara Lucisano, and Regine Schoenlechner. "A new micro-baking method for determination of crumb firmness properties in fresh bread and bread made from frozen dough / Entwicklung eines Mikrobackversuches zur Evaluierung der Krumeneigenschaften von frischen Broten und Broten aus vorgegarten Tiefkühlteiglingen." Die Bodenkultur: Journal of Land Management, Food and Environment 68, no. 1 (2017): 29–39. http://dx.doi.org/10.1515/boku-2017-0003.

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SummaryIn general, micro-baking tests are used to determine the baking quality when only low amounts of test flour are available, for example, in grain breeding. Several micro-methods are described in literature, but none of them allows the determination of bread crumb texture parameters. Therefore, a micro-baking procedure that offers this option was developed, and it was also evaluated for bread made from pre-fermented frozen doughs. In this procedure, Rapid Visco Analyser (RVA) sample cans were used as baking pans. To examine the capability of this procedure, three wheat flours with different starch properties were chosen. The obtained breads were analyzed with respect to specific loaf volume, crust color and bread crumb firmness. Additionally, a storage test (0-5 days) was performed to determine the crumb firming parameters by kinetics of the Avrami equation. The obtained specific bread volumes revealed significant differences between the flours and the coefficients of variation ranged between 4.2 and 5.5%. Crumb firmness measurement was able to identify significant differences within the samples. The obtained data on firming kinetics reflected the expected properties of samples with different starch properties. Overall, this work demonstrated the feasibility of crumb property measurement on breads on a micro-scale.

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Karrila, S. J., L. H. Nga, and T. T. Karrila. "Effect of blending and pregelatinizing order on properties of pregelatinized starch from rice and cassava." Food Research 4, no. 1 (2019): 102–12. http://dx.doi.org/10.26656/fr.2017.4(1).245.

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The aim of this work was to investigate the effects of processing order by mixing and pregelatinizing on properties of pregelatinized starch blends of cassava (C) and rice (R) starches, either mixed in various ratios (0, 10, 30, 50, 70, 90 and 100%C) before pregelatinizing (MP) or with that order exchanged (PM, for pregelatinizing the components before mixing). Starch solids of 45% in water were pregelatinized using double drum drying at 120oC. The water absorption index (WAI) and water solubility index (WSI) were measured, and pasting properties were characterized using Rapid Visco Analyzer (RVA). The results showed that MP (30 - 70%C blends) had WSI half of that of PM, while with 10%C the former gave the higher WSI. In RVA viscosities, especially the hot peak viscosity, MP cases had significantly higher values (p<0.05) than PM for all mixing ratios, indicating interactions in MP and less degradation of starch molecules. The choice of processing order gives some additional control over pregelatinized starch blend behavior in water, while a larger range of control is available by selection of the blend proportions.

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Kwon, Chinwoo, Ha Ram Kim, Tae Wha Moon, Seung Hyun Lee, and Chang Joo Lee. "Structural and Physicochemical Characteristics of Granular Malic Acid-Treated Sweet Potato Starch Containing Heat-Stable Resistant Starch." Journal of Chemistry 2019 (January 23, 2019): 1–10. http://dx.doi.org/10.1155/2019/2903252.

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This study investigated the structural and physicochemical characteristics of malic acid-treated sweet potato starch. Sweet potato starch mixed with various concentrations of malic acid solution underwent either thermal or nonthermal treatment. Observation of samples under a light microscope ensured the maintenance of granular shape and the Maltese cross. FT-IR spectra displayed a distinct carbonyl peak at 1722 cm−1, and analysis of the degree of substitution (DS) indicated an increase in the extent of ester bonds with increasing concentrations of malic acid. The DS of 2.0M-130 (0.214) was the highest and that of 0.5M-130 was the lowest (0.088) among the reacted starches. In vitro digestion test revealed an increased amount of resistant starch when a high concentration of malic acid was used. In addition, thermally treated samples maintained a higher content of resistant starch (RS) after 30 min of cooking at 100°C. After cooking, 2.0M-130 had an RS fraction of 53.4% which was reduced to 49.9% after cooking, revealing greater heat stability compared with nonthermally treated samples. The structure of malic acid-treated starch was investigated using a differential scanning calorimeter (DSC), an X-ray diffractometer, a rapid visco analyzer (RVA), and analysis of apparent amylose content. The results showed that thermal and malic acid treatment of starch caused not only partial hydrolysis but also rearrangement of the crystalline area and helix structure of starch by esterification. Analysis of malic acid-treated starch, using a rapid visco analyzer showed no pasting properties, due to lack of its swelling caused by the malic acid cross link.

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Beaulieu, John C., Shawndrika S. Reed, Javier M. Obando-Ulloa, Stephen M. Boue, and Marsha R. Cole. "Green Processing, Germinating and Wet Milling Brown Rice (Oryza sativa) for Beverages: Physicochemical Effects." Foods 9, no. 8 (2020): 1016. http://dx.doi.org/10.3390/foods9081016.

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Plant-based beverage consumption is increasing markedly. Value-added dehulled rice (Oryza sativa) germination was investigated to improve beverage qualities. Germinating brown rice has been shown to increase health-promoting compounds. Utilizing green processing, wholesome constituents, including bran, vitamins, minerals, oils, fiber and proteins should should convey forward into germinated brown rice beverages. Rapid visco-analyzer (RVA) data and trends established that brown rice, preheated brown rice and germinated brown rice had higher pasting temperatures than white rice. As pasting temperature in similar samples may be related to gelatinization, RVA helped guide the free-flowing processing protocol using temperatures slightly above those previously reported for Rondo gelatinization. Particle size analysis and viscometric evaluations indicate that the developed sprouted brown rice beverage is on track to have properties close to commercial samples, even though the sprouted brown rice beverage developed has no additives, fortifications, added oils or salts. Phenolics and γ-aminobutyric acid increased slightly in germinated brown rice, however, increases were not maintained throughout most stages of processing. Significantly lower inorganic arsenic levels (113 ng/g) were found in germinated (sprouted) brown rice, compared to Rondo white and brown rice, which is far below the USA threshold level of 200 ng/g.

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Leonel, Magali, Luciana Bronzi de Souza, and Martha Maria Mischan. "Thermal and pasting properties of cassava starch-dehydrated orange pulp blends." Scientia Agricola 68, no. 3 (2011): 342–46. http://dx.doi.org/10.1590/s0103-90162011000300011.

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Instant mixtures are easy to prepare and frequently present functional appeals. A quality parameter for instant mixtures is their rheological behavior. This study aimed at evaluating the effects of extrusion parameters on the pasting properties of cassava (Manihot esculenta L.) starch and dehydrated orange (Citrus sinensis (L.) Osbeck) pulp mixtures. The variable parameters were moisture of mixtures (12.5 to 19%), barrel temperature (40 to 90ºC) and screw rotation (170 to 266 rpm). The extruded mixtures did not show gelatinization enthalpy. Moisture had the greatest effect on paste properties. The initial pasting viscosity (before heating) of RVA (Rapid visco analyzer) is the most relevant parameter to instant mixtures. The highest cold viscosity values were obtained when mixtures were extruded under high moisture and high screw speed. High moisture (19.5%), intermediate temperature (65ºC) and screw speed (218 rpm) led to extruded mixtures production with low component degradation.

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Chapagai, M. K., Wan Rosli W.I., T. Karilla, and S. Pinkaew. "Variety difference of physicochemical and cooking properties of selected brown rice from Thailand and Malaysia." Food Research 4, no. 3 (2019): 630–35. http://dx.doi.org/10.26656/fr.2017.4(3).305.

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Rice is a major staple food in Thailand and Malaysia. Although brown rice is a highly healthy substitute, preference is very low due to its texture and cooking quality. However, there are some brown rice varieties such as Sungyod (SY), Chiang (CH), Lepnok (LP) from Thailand and long grain specialty 1(LS1) and long grain specialty 2 (LS2) from Malaysian peninsula are commonly consumed in such areas. This study aimed to investigate the physicochemical and the cooking properties of these brown rice to understand the properties for better utilization. Therefore, Rapid visvo analyser (RVA), soaking characteristics, general cooking properties, textural properties and calorific values were measured and compared in 5 varieties of brown rice. Hydration kinetics indicated that LS1 and LS2 were faster in water absorption to reach plateau compared to the SY, LP, and CH. The cooking time of these brown rice was in the range from 29 to 35 min. The cooked brown rice had length/breadth (L/B) ratio (2.4 – 3.0), water uptake ratio (2.5 – 3.0), elongation ratio (1.1 –1.4) and gruel solid loss (3.2 – 5.2%). The hardness and the cohesiveness measured from texture analyzer were in the range of 6.75 – 15.5 N and 0.13 – 0.16. There was a significant variation in RVA pasting property of whole rice flour (p < 0.05). The variations of different properties of brown rice could be considered for the processing of brown rice and its application.

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Faridah, D. N., I. Andriani, Z. A. Talitha, and F. S. Budi. "Physicochemical characterization of resistant starch type V (RS5) from manggu cassava starch (Manihot esculenta)." Food Research 5, no. 2 (2021): 228–34. http://dx.doi.org/10.26656/fr.2017.5(2).496.

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Resistant starch has been well known to have beneficial health effects, mainly for digestive tracts. Starch isolated from cassava showed characteristics required to produce resistant starch type 5 (RS5). In this study, we modified tapioca starch through the gelatinization process with the addition of palm oil, coconut oil, stearic acid and lauric acid with 3 treatments, i.e. concentration (1) 10%, (2) 20% and (3) 30%. The result of study showed that modification of starch can decrease starch digestibility, increase levels of resistant starch and lower amylose levels. The analysis using X-Ray diffraction, strearic acid 30% had the peak at 7.5°, 22° and 24°. Peak 7.5° was a amylose-lipid complex as RS5. The profile of starch gelatinization using Rapid Visco Analyzer (RVA) showed that the addition of fatty acid can decrease the value of breakdown, setback, and peak viscosity. These results indicates modification of tapioca starch with fatty acid (stearic acid or lauric acid) can form amylose-lipid complex (RS5).

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Shahzad, Syed Ali, Shahzad Hussain, Abdellatif A. Mohamed, Mohamed S. Alamri, Mohamed A. Ibraheem, and Akram A. Abdo Qasem. "Effect of Hydrocolloid Gums on the Pasting, Thermal, Rheological and Textural Properties of Chickpea Starch." Foods 8, no. 12 (2019): 687. http://dx.doi.org/10.3390/foods8120687.

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The study was planned to evaluate the effect of non-commercial gums as compared to commercial gums. The concentration dependent effect of two commercial (arabic, xanthan) and four non-commercial (cress seed, fenugreek, flaxseed, okra) polysaccharide gums on the pasting, rheological, textural and thermal properties of chickpea were investigated by rapid visco analyzer (RVA), hybrid rheometer, texture analyzer and differential scanning calorimetry (DSC). Blends were prepared by replacing chickpea starch at 0.5% and 2.0% with gums, whereas native chickpea starch was used as a control. RVA data showed that peak and final viscosities were dramatically increased with xanthan contrary to reduction with gum arabic, flaxseed and okra gums. Hybrid rheometer displayed that storage and loss moduli were increased as a function of angular frequency and dominance of elastic properties over viscous ones. Xanthan blend was less temperature dependent due to dramatic decrease in activation energy value as compared to control while other gums were more temperature dependent. The magnitude of this effect was reliant on the type and concentration of gum. After storage for 21 days at −20 °C, total syneresis was reduced with the incorporation of xanthan and cress seed and also with high levels of gum arabic, flaxseed and fenugreek gums. The gel hardness was increased after overnight storage at ambient temperature (23 °C) with fenugreek while reduction in hardness was observed with xanthan, flaxseed and okra gums. The presence of gums resulted in significantly higher onset and peak temperatures determined through differential scanning calorimetry.

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Jia, Tian, Jie Zeng, Haiyan Gao, et al. "Effect of pectin on properties of potato starch after dry heat treatment." Tropical Journal of Pharmaceutical Research 18, no. 7 (2021): 1375–84. http://dx.doi.org/10.4314/tjpr.v18i7.2.

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Purpose: To evaluate the effect of pectin on the properties of potato starch after dry heat treatment. Methods: Rapid visco analyzer (RVA), differential scanning calorimetry (DSC), texture profile analyzer (TPA), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and x-ray diffractometry (XRD) were used to determine the properties of modified potato starch and pectin blends after dry heat treatment. Results: Results from RVA showed that the peak viscosity of modified potato starch decreased gradually with increase in pectin concentration, dry heat time and dry heat temperature, while starch breakdown decreased and setback was increased to varying degrees. The lowest breakdown was 792 cP at dry heat temperature of 140 °C. Modified potato starch had broader ranges of gelatinization temperatures and lower gelatinization enthalpy than raw potato starch. Dry heat treatment improved the hardness, gumminess and chewiness of the gels of modified potato starch and pectin blends SEM micrographs showed some cluster shapes in microstructure after dry heat treatment of starch-pectin blends. Infrared spectra revealed that pectin addition and dry heat treatment did not cause changes in starch structure. However, x-ray diffractograms indicated that dry heat treatment weakened the third peak of potato starch. Conclusion: These results indicate that dry heat treatment effectively alters the properties of potato starch and pectin blends. This finding broadens the applications of modified potato starch in food and pharmaceutical industries.

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Guo, Haoyu, Jisu Wu, Yuxia Lu, and Yueming Yan. "High-Molecular-Weight Glutenin 1Bx17 and 1By18 Subunits Encoded by Glu-B1i Enhance Rheological Properties and Breadmaking Quality of Wheat Dough." Journal of Food Quality 2019 (June 4, 2019): 1–8. http://dx.doi.org/10.1155/2019/1958747.

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The elasticity of wheat dough is mainly determined by high-molecular-weight glutenin subunits (HMW-GSs) encoded by Glu-1 loci. In this study, we performed the first comprehensive study on the effects of Glu-B1i-encoded 1Bx17 and 1By18 subunits on dough rheological properties and breadmaking quality by using a pair of Glu-B1 near-isogenic lines (NILs) ZM-NIL1 and ZM-NIL2. Comparative analysis of basic quality parameters, rapid visco analyzer (RVA) and farinograph parameters, and C-cell and loaf parameters showed that ZM-NIL2 containing Glu-B1i-encoded 1Bx17 and 1By18 subunits had better dough rheological properties and breadmaking quality than ZM-NIL1 carrying Glu-B1c-encoded 1Bx7 and 1By9 subunits, including significantly increased protein and gluten content, development time and stability, and loaf volume and score. Particularly, 1Bx17 and 1By18 subunits could significantly enhance bread texture, including significant increase in slice brightness, slice area, circumference, cell contrast, cell extension, and cell quantity. These results demonstrate that 1Bx17 and 1By18 subunits have a significant contribution to dough rheological properties and breadmaking quality.

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Toae, Sriroth, Rojanaridpiched, et al. "Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches." Plants 8, no. 11 (2019): 447. http://dx.doi.org/10.3390/plants8110447.

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Waxy cassava roots of nine varieties successfully developed in Thailand by a non-genetic modification (non-GM), conventional breeding method were used for extracting starches and their starch physico-chemical properties were evaluated and compared with normal cassava starches, commercial waxy starches (i.e., waxy maize starch and waxy rice starch) and commercial stabilized starches (i.e., acetylated starch and hydroxypropylated starch). All waxy cassava varieties provided starches without amylose while normal cassava starches contained 18%–20% amylose contents. As determined by a Rapid Visco Analyzer (RVA) at 5% (dry basis), waxy cassava starches had the highest peak viscosity and the lowest setback viscosity. Cooked paste of waxy cassava starches had the greatest clarity and stability among all starches during storage at 4 ℃ for 7 days as evidenced by its high light transmittance (%T) at 650 nm. No syneresis was detected in waxy cassava starch gels after subjecting to four freeze-thaw cycles (4 weeks) indicating high potential use of waxy cassava starches, free from chemicals, to replace stabilized starches as thickening and texturing agents in food products.

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Zahari, Izalin, Ferawati Ferawati, Amanda Helstad, et al. "Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking." Foods 9, no. 6 (2020): 772. http://dx.doi.org/10.3390/foods9060772.

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The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products. Many vegan products today are made from soy, but drawbacks include the challenges of cultivating soy in colder climates such as northern Europe. Therefore, the present study investigates whether industrial hemp (Cannabis sativa) could substitute soy in the production of high moisture meat analogues (HMMA). A twin screw co-rotating extruder was used to investigate to what extent hemp protein concentrate (HPC) could replace soy protein isolate (SPI) in HMMAs. The substitution levels of HPC were 20 wt%, 40 wt% and 60 wt%. Pasting properties and melting temperature of the protein powders were characterized by Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively and the produced HMMA was analysed by determining the texture and colour attributes. The results showed that it is possible to extrude a mixture with up to 60% HPC. HPC absorbed less water and needed a higher denaturing temperature compared to SPI. Increasing the moisture content by 5% would have resulted in a reduction of hardness and chewiness. The lightness (L* value) was found to be significantly higher in SPI product and decreased in the mixture with higher HPC (p < 0.05).

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Shahzad, Syed Ali, Shahzad Hussain, Mohamed S. Alamri, et al. "Use of Hydrocolloid Gums to Modify the Pasting, Thermal, Rheological, and Textural Properties of Sweet Potato Starch." International Journal of Polymer Science 2019 (October 30, 2019): 1–11. http://dx.doi.org/10.1155/2019/6308591.

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Effect of hydrocolloids (arabic, xanthan, cress seed, fenugreek, flaxseed, and okra gums) at 0.5 and 2.0% concentrations on sweet potato starch pasting, viscoelastic, textural, and thermal properties was studied. Rapid Visco Analyzer (RVA) measurements showed that the final viscosity was increased as a function of gum irrespective of their concentration except with cress seed gum. Dynamic rheological data revealed that the magnitude of the moduli was increased as a function of angular frequency and no crossovers were perceived among them. Consistency coefficient (k) was decreased by the addition of any gum and also with increasing concentration of gums except with xanthan gum at 25°C. Flow behavior index (n) data showed that starch gum blends possessed more pseudoplastic shear thinning behavior than those for the control at 25°C and pseudoplasticity was further increased with increasing concentration of xanthan, fenugreek, flaxseed, and okra gums. Texture analysis data displayed that after overnight storage of starch gels at room temperature, hardness was significantly increased by the addition of gums except for xanthan. Differential scanning calorimeter (DSC) profile showed that enthalpy was decreased by the inclusion of xanthan gum.

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Carcea, Marina, Valentina Narducci, Valeria Turfani, and Francesco Mellara. "A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough." Foods 9, no. 7 (2020): 952. http://dx.doi.org/10.3390/foods9070952.

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This study aimed at understanding how the presence or absence of NaCl influences dough rheological performance of soft wheat cvs. currently used in the Italian bread manufacturing industry as a scientific support to national health strategies to reduce the use of NaCl in bread. For this reason 176 flour samples belonging to 41 soft wheat cvs. currently cultivated in Italy, were analyzed for their protein content, Zeleny sedimentation value, and by means of the Chopin Alveograph and Brabender Farinograph, with no salt and with 1.5% salt addition (average salt content in Italian bread). Three selected cvs. (Aubusson, Bolero, and Blasco) were additionally studied by means of the Rapid Visco Analyzer (RVA) at three levels of salt addition (0%, 1.5% and 3.0%). The fermentation behaviour of the cvs. Aubusson and Blasco was also studied by means of a Rheofermentometer under the same conditions. The results of our study confirmed the role of salt in strengthening the wheat gluten network (up to 86%), and thus the gas retention of dough and in affecting yeast activity. However, it also definitely proved that careful cultivar selection can help in overcoming technical challenges in reduced-salt bread manufacturing and eventually, it opens the path to wheat breeding for reduced-salt bread baking.

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Bahnassey, Yousria A., and William M. Breene. "Rapid Visco-Analyzer (RVA) Pasting Profiles of Wheat, Corn, Waxy Corn, Tapioca and Amaranth Starches (A. hypochondriacus andA cruentus) in the Presence of Konjac Flour, Gellan, Guar, Xanthan and Locust Bean Gums." Starch - Stärke 46, no. 4 (1994): 134–41. http://dx.doi.org/10.1002/star.19940460404.

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Lu, Wen-Chien, Yung-Jia Chan, Fang-Yu Tseng, Po-Yuan Chiang, and Po-Hsien Li. "Production and Physicochemical Properties of Starch Isolated from Djulis (Chenopodium formosanum)." Foods 8, no. 11 (2019): 551. http://dx.doi.org/10.3390/foods8110551.

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Djulis (Chenopodium formosanum Koidz.) is an annual fast-growing underutilized pseudo cereal with a high percentage of starch content. In this study, djulis starch was extracted from the flour of dried grains by three different isolation procedures: (1) hydrochloric acid (HCl) isolation procedure (HP); (2) deionized water isolation procedure (WP); and (3) sodium hydroxide (NaOH) isolation procedure (NP), followed by investigation of the physicochemical properties of the isolated djulis starch. The amylose content of HP, WP, and NP was 22.14%, 24.15%, and 22.43%, respectively. For scanning electron microscopy (SEM) morphological observation, djulis starch presented a polygonal shape with granule sizes of 0.56–1.96, 0.74–3.02, and 0.62–2.48 μm, respectively. Djulis starch showed the classification of typical A-type x-ray patterns, and the relative degree of crystallinity for HP, WP, and NP was 33.15%, 36.17%, and 37.42%, respectively. Differential scanning calorimetry (DSC) analysis was used to determine the transition temperatures, transition range, and enthalpies of the gelatinization of starches. HP and WP isolated starch exhibited the highest ΔH 9.24 and 8.51 J/g, respectively, whereas NP starch showed the lowest ΔH of 6.95 J/g. The pasting temperatures of HP, WP, and NP isolated starch, which were analyzed by using a Rapid Visco Analyzer (RVA), were 71.70 °C, 72.80 °C, and 69.53 °C, respectively. The dependence of swelling power for the three isolated starches on temperature was tested at 10 °C with intervals between 60 °C and 90 °C. In short, the NP isolation procedure with a stable reaction is compelling from a technological point of view.

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Nawaz, Asad, Ibrahim Khalifa, Noman Walayat, et al. "Whole Fish Powder Snacks: Evaluation of Structural, Textural, Pasting, and Water Distribution Properties." Sustainability 13, no. 11 (2021): 6010. http://dx.doi.org/10.3390/su13116010.

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Global fisheries production has increased up to ~200 MT, which has resulted in the intensive generation of waste or byproducts (~20 MT), which is creating serious problems for environmental management with zero income. This study proposes an idea of using whole fish (red and white meat, skin, bones, and fins but not scales) for human food (snack food) with the aim of zero waste generation. Whole fish powder (WFP) was prepared by a novel method (using freeze-drying as well as stone ball milling) and fortified in baked snacks at four levels (0, 5, 10, and 15% w/w of 100 g of formulation). The results revealed that the addition of WFP decreased expansion and color parameters compared to control. Hardness was significantly (p < 0.05) increased with the addition of WFP, which was attributed to the mineral content of WFP. Pasting properties determined by rapid visco analyzer (RVA) were dramatically decreased with the addition of 10–15% WFP, suggesting the weak interaction of starch and protein, which was also evidenced by scanning electron microscopy (SEM). Low field nuclear magnetic resonance (LF-NMR) analysis revealed that the amount of free water was increased when 10–15% WFP was added in snacks while bound water was highest in control and 5% WFP samples, respectively. The microstructural analysis by SEM showed that the protein network was increased in those samples incorporated with WFP compared to control that had more starch granules. The results suggest the feasibility of adding 5% WFP for proper structure, texture, pasting properties, and water distribution in order to reduce fish waste.

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Arueya, Gibson Lucky, and Adenike Abiola Ojesanmi. "Evaluation of Effects of Increasing Molar Substitution of Hydroxypropylene on Physicochemical, Functional and Morphological Properties of Starch from Water Yam (Dioscorea Alata)." Journal of Food Research 8, no. 4 (2019): 58. http://dx.doi.org/10.5539/jfr.v8n4p58.

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Amidst rising demand for modified starch, hydroxypropylated derivatives from water yam, an underutilized tropical botanical source remains unexplored. The objective of this work therefore is to extract starch from water yam, modify same by hydroxypropylation and determine their physicochemical, functional and morphological characteristics.   Extraction of starch was carried out by blending peeled water yam previously soaked in 0.2%(w/v) NaHSO3 solution and filtering the resulting slurry. The filterate was next suspended in 0.2% NaOH solution, allowed to sediment and the supernatant oven-dried (400C) for 24 hrs. The dried product was subjected to hydroxypropylation (HP) (propylene oxide 4-12%/100g starch) and extent of molar substitution (MS) determined. The native and Hydroxypropylated starch (HPS) were evaluated for physicochemical, functional and morphological characteristics following standard methods. Pasting properties were analysed using Rapid Visco Analyzer (RVA) and elucidation of inherent functional groups was carried out by analyzing the FTIR Spectrum.  Starch yield of 84.2% (dry wt. basis) and molar substitution (0.0024-0.05) of HPS were established. Bulk density increased (0.4988-0.6005g/cm3) with MS. There was significant (p=0.05) increase in the degree of Whiteness (W) (42.4-63.6%). Although granule size reduction was evident (33.88-33.43&micro;m), hydroxypropylation did not affect their morphology. There was decline in concentrations of crude protein (0.18-0.01%), ash (1.35-0.34%) and amylose (44.19-37.48%) as MS rose. In contrast, there was significant (p=0.05) increase in water (1.76-2.66g/g) and oil absorption capacities (0.72-1.42g/g), swelling power (1.54-4.19g/g) and solubility (3.17-5.84g/g) at 500C. Freeze thaw cycles showed marked reduction in syneresis (10.3-1.09%) as MS increased. Peak Viscosity, pasting temperature and peak time of the HPS ranges were 297.83-583.6, 81.9-86.40C, and 4.5-7.0 mins respectively. FTIR band spectra indicated the presence of hydroxypropyl substituent groups in the modified starch.  Hydroxypropylated starch (from water yam) at different molar substitution has been characterised and its properties established with strong potentials for wider applications in food systems.

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Sorba, Anaelle, and Peter A. Sopade. "Changes in rapid visco-analysis (RVA) viscosity reveal starch digestion behaviours." Starch - Stärke 65, no. 5-6 (2012): 437–42. http://dx.doi.org/10.1002/star.201200176.

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Alqah, Hesham, M. S. Alamri, A. A. Mohamed, et al. "The Effect of Germinated Sorghum Extract on the Pasting Properties and Swelling Power of Different Annealed Starches." Polymers 12, no. 7 (2020): 1602. http://dx.doi.org/10.3390/polym12071602.

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Starches were extracted from chickpea (C.P.), corn (C.S.), Turkish bean (T.B.), sweet potato (S.P.S.), and wheat starches (W.S.). These starches exhibited different amylose contents. The extracted starches were annealed in excess water and in germinated sorghum extract (GSE) (1.0 g starch/9 mL water). The α-amylase concentration in the GSE was 5.0 mg/10 mL. Annealing was done at 40, 50, and 60 °C for 30 or 60 min. The pasting properties of annealed starches were studied using Rapid Visco-Analyzer (RVA), in addition to the swelling power. These starches exhibited diverse pasting properties as evidenced by increased peak viscosity with annealing, where native starches exhibited peak viscosity as: 2828, 2438, 1943, 2250, and 4601 cP for the C.P., C.S., T.B., W.S., and S.P.S., respectively, which increased to 3580, 2482, 2504, 2514, and 4787 cP, respectively. High amylose content did not play a major role on the pasting properties of the tested starches because sweet potato starch (S.P.S.) (22.4% amylose) exhibited the highest viscosity, whereas wheat starch (W.S.) (25% amylose) had the least. Therefore, the dual effects of granule structure and packing density, especially in the amorphous region, are determinant factors of the enzymatic digestion rate and product. Swelling power was found to be a valuable predictive tool of amylose content and pasting characteristics of the tested starches. The studied starches varied in their digestibility and displayed structural differences in the course of α-amylase digestion. Based on these findings, W.S. was designated the most susceptible among the starches and S.P.S. was the least. The most starch gel setback was observed for the legume starches, chickpeas, and Turkish beans (C.P. 2553 cP and T.B. 1172 cP). These results were discussed with regard to the underlying principles of swelling tests and pasting behavior of the tested starches. Therefore, GSE is an effortless economic technique that can be used for starch digestion (modification) at industrial scale.

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Journal articles on the topic 'Rapid Visco Analyser (RVA)'

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