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

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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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2

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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3

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

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4

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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5

Nastasi, Joseph Robert, Shanmugam Alagappan, and Daniel Cozzolino. "The Combination of Machine Learning Tools with the Rapid Visco Analyser (RVA) to Enhance the Analysis of Starchy Food Ingredients and Products." Applied Sciences 15, no. 6 (2025): 3376. https://doi.org/10.3390/app15063376.

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This review discusses how the integration of machine learning (ML) tools enhances the analytical capabilities of the Rapid Visco Analyser (RVA), aiming to provide a deeper understanding of the starch gelatinization in different starchy food ingredients and products. The review also discusses some of the limitations of RVA as a tool for assessing the pasting and viscosity behavior of starch, emphasizing the potential of different ML tools such as principal component analysis (PCA) and partial least squares (PLS) regression to offer a better analytical approach. Examples of the utilization of ML

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6

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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7

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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8

Fan, Xiangyun, Jinrui Zhang, Kewen Xu, Fangbin Cao, and Peng Zhang. "Quantitative Trait Locus Mapping for Rapid Visco Analyzer Parameters in Wheat (Triticum aestivum L.)." Agronomy 15, no. 4 (2025): 790. https://doi.org/10.3390/agronomy15040790.

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The pasting properties of starch measured using the rapid visco analyzer (RVA) have important effects on the quality of wheat flour as well as flour-based foods. To identify quantitative trait loci (QTLs) for RVA parameters, a doubled-haploid population of 194 lines was used for linkage mapping in this study. A total of 39 QTLs with an LOD value ≥ 3.0 were detected across three years for six RVA parameters on 17 of the 21 chromosomes of common wheat (4A, 4B, 6B, and 7A were not considered). Among these QTLs, two QTLs for peak viscosity on 2A and 6A, two QTLs for trough viscosity on 2A and 6A,

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9

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

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10

Senol, KOSE, and Murat CEYLAN Mehmet. "Impact of Sodium Chloride and Ascorbic Acid on Pasting and Textural Parameters of Corn Starch-Water and Milk Systems." INTERNATIONAL JOURNAL OF AGRICULTURE AND BIOLOGICAL SCIENCES 3, Sep & Oct (2019): 09–16. https://doi.org/10.5281/zenodo.3519693.

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<em>The effect of NaCI and ascorbic acid addition at the different concentrations on the pasting and textural parameters of corn starch in water and skimmed milk were determined using Texture and Rapid Visco Analyser. Rapid Visco analysis exhibited that addition of NaCI and ascorbic acid significantly affected (p<0.05) the pasting parameters such as peak time, pasting temperature, peak, breakdown, final, trough and setback viscosities. Also addition of NaCI and ascorbic acid significantly influenced (p<0.05) textural properties such as hardness, adhesiveness, spr

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11

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 tho

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12

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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13

Alemu, Negese, Subramanian Balakrishnan, and Baru Debtera. "Extraction and Characterisation of Avocado Seed Starch, and Its Blend with Enset Cellulosic." Advances in Materials Science and Engineering 2022 (October 22, 2022): 1–10. http://dx.doi.org/10.1155/2022/9908295.

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Avocado seed starch was extracted to prepare a biodegradable plastic film with enset cellulosic reinforcement and glycerol plasticiser. The characterisations were made in detail. Fourier transform infrared (FTIR) spectroscopy, differential scanning calorimeter (DSC), scanning electron microscopy (SEM), X-ray diffraction (XRD), rheometer, and Rapid Visco Analyser (RVA) techniques were employed to characterise the physicochemical properties of avocado seed starch, enset cellulosic, and the blend. Starch and enset cellulosic extraction yields are 18.3 ± 0.02% and 67.5 ± 0.08%, respectively. As a

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14

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

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15

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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16

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 prolo

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17

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

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18

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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19

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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20

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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21

Laksono, Hendrawan, Citra Kusumaning Dyah, Renny Primasari Gustia Putri, Maya Soraya, and Heri Purwoto. "Characteristics of Rapid Visco Analyzer Carrageenan Extract with Enzymatic Pretreatment of Kappaphycus striatum." ASEAN Journal of Chemical Engineering 22, no. 2 (2022): 326. http://dx.doi.org/10.22146/ajche.76994.

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Carrageenan is a polysaccharide compound extracted from red seaweed and is widely used by food, cosmetic, and advanced materials industries because of its good properties as an environmentally friendly stabilizer. Carrageenan extraction generally uses alkaline treatment for one full day, where the treatment is to obtain carrageenan quality with good gel characteristics. The use of cellulase enzymes is thought to accelerate the desulfuration process of seaweed, where cellulase enzymes are used to break down cellulose in seaweed cell walls. By using a rapid visco analyzer (RVA), carrageenan was

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22

Park, Hye Ryong, and Seung Ju Lee. "Optimization of Ramen Flour Formulation by Mixture Experimental Design." Food Engineering Progress 15, no. 4 (2011): 297–304. http://dx.doi.org/10.13050/foodengprog.2011.15.4.297.

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Ramen flour formulation was optimized by applying a mixture experimental design. In the optimization, the overall palatability (OP) of cooked ramen and the rheological properties of selected dough were maximized or minimized. Blended ratios of the ingredients such as Dark Northern Spring (DNS), Hard Red Winter (HRW), and Soft White (SW) were designed on a simplex-lattice. Dough rheological properties were measured by Rapid Visco Analyser (RVA), Farinograph, and Extensograph, and the overall palatability by sensory evaluation. Several principal dough rheological properties such as RVA peak visc

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23

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 line

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24

Bartalné Berceli, Mónika, Eszter Izsó, Szilveszter Gergely, and András Salgó. "Effects of special additives in wheat dough system measured by Mixolab technique." Czech Journal of Food Sciences 39, No. 6 (2021): 460–68. http://dx.doi.org/10.17221/228/2020-cjfs.

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Three novel bread additives were developed, namely wheat bran (WB), wheat aleurone-rich flour (ARF) fraction and germinated soybean [sprouted soy-based additive (YASO)]. Their applications were tested in bread dough systems. The additives showed different chemical compositions targeting different nutritional effects in bread. In each case, three different concentration ranges were used (WB 10–30%, ARF 10–30%, YASO 10–50%). Rheological differences were sensitively detected by the Mixolab technique in the mixed dough. So the rheological effects caused by compositional changes were reflected by t

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25

Nastasi, Joseph Robert, Siyu Ma, Shanmugam Alagappan, Louwrens C. Hoffman, and Daniel Cozzolino. "Assessment of the Addition of Cricket (Acheta domesticus) Powder to Chickpea (Cicer arietinum) and Flaxseed (Linum usitatissimum) Flours: A Chemometric Evaluation of Their Pasting Properties." Applied Sciences 14, no. 16 (2024): 7131. http://dx.doi.org/10.3390/app14167131.

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Edible insects have been evaluated as an alternative and sustainable source of protein because of their nutritive and functional properties for humans and domestic animals. The objective of this study was to assess the use of chemometric [principal component analysis (PCA) and partial least squares (PLS)] combined with Rapid Visco Analyser (RVA) profiles to evaluate the addition of cricket powder (CKP) to chickpea (CPF) and flaxseed (FxF) flours. The results of this study showed that the addition of CKP powder to both CPF and FxF flours affects the pasting properties of the samples; in particu

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26

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

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27

Lee, Young-Tack. "Effect of Storage on Physicochemical and Bread-making Properties of Bread Premix Prepared from Rice Flour Containing Vital Gluten." Food Engineering Progress 15, no. 4 (2011): 311–17. http://dx.doi.org/10.13050/foodengprog.2011.15.4.311.

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Rice bread premix was prepared from rice flour and vital wheat gluten, and the changes in the premix properties were studied during storage at 5, 25 and 35°C for 4 months. Optimum level of 14-17% vital gluten could be added to the rice bread premix. The pH, sedimentation value, and Pelshenke value of the rice bread premix decreased with increasing storage period, whereas water retention capacity (WRC) and alkaline water retention capacity (AWRC) increased with increasing storage temperature. Mixograph peak time increased with increasing storage temperature. Rapid Visco Analyser (RVA) peak visc

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28

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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29

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

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30

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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31

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 analy

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32

Bambang Widjanarko, Simon, Devy Ulandari, and Kiki Fibrianto. "Response surface methodology in the optimization of walur (Amorphophallus paeoniifolius var. Sylvestris) starch pregelatinization process." Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering 6, no. 1 (2023): 62–71. http://dx.doi.org/10.21776/ub.afssaae.2023.006.01.6.

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This study aimed to determine the effect of temperature and time of the pregelatinization process on the physical and functional properties of pregelatinized and native walur starch using the central composite design method of response surface methodology (CCD-RSM). Several analyses, including rapid visco analyzer (RVA), scanning electron microscopy (SEM), and X-ray diffraction (XRD), were used to characterize an optimum pregelatinized walur starch (PWS). The optimum conditions for producing PWS were at 87.51oC and 9.71 minutes. The experimental verification data, repeated three times, were no

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33

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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34

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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35

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

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36

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 combin

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37

Wu, Lian, Xiaodong Wang, Zhiwen Yu, Xin Cui, and Quan Xu. "Simultaneous Improvement of Grain Yield and Quality through Manipulating Two Type C G Protein Gamma Subunits in Rice." International Journal of Molecular Sciences 23, no. 3 (2022): 1463. http://dx.doi.org/10.3390/ijms23031463.

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Heterotrimeric G protein signaling is an evolutionarily conserved mechanism in diverse organisms that mediates intracellular responses to external stimuli. In rice, the G proteins are involved in the regulation of multiple important agronomic traits. In this paper, we present our finding that two type C G protein gamma subunits, DEP1 and GS3, antagonistically regulated grain yield and grain quality. The DEP1 gene editing we conducted, significantly increased the grain number per panicle but had a negative impact on taste value, texture properties, and chalkiness-related traits. The GS3 gene ed

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38

Iqbal, Anas, Izhar Ali, Quan Zhao, et al. "Effect of Integrated Organic–Inorganic Amendments on Leaf Physiological and Grain Starch Viscosity (Rapid Visco-Analyzer Profile) Characteristics of Rice and Ultisols Soil Quality." Agronomy 12, no. 4 (2022): 863. http://dx.doi.org/10.3390/agronomy12040863.

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Current farming systems are highly reliant on chemical fertilizers (CF), which negatively affect soil health, the environment, and crop productivity. Substituting organic fertilizer for chemical fertilizer (CF) is an important agricultural practice that improves soil health and crop productivity and is eco-friendly. To explore the effects of organic fertilizer in the form of cattle manure (CM) or poultry manure (PM) combined with CF on soil properties, leaf physiological traits, and grain physiochemical characteristics of rice, a 2-year field experiment was conducted in a dual cropping system

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39

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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40

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 c

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Ali, Izhar, Anas Iqbal, Saif Ullah, et al. "Effects of Biochar Amendment and Nitrogen Fertilizer on RVA Profile and Rice Grain Quality Attributes." Foods 11, no. 5 (2022): 625. http://dx.doi.org/10.3390/foods11050625.

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Improving rice production in modern agriculture relies heavily on the overuse of chemical fertilizer, which adversely affects grain quality. Biochar (BC) application is well known for enhancing rice yield under reduced nitrogen (N) application. Therefore, we conducted a two-year field experiment in 2019 and 2020 to evaluate RVA profile characteristics, grain milling, and appearance qualities under four BC rates (0, 10, 20, 30 t ha−1) in combination with two N levels (135 and 180 kg ha−1). The results showed that BC at 30 t ha−1 along with 135 kg N ha−1 improved rapid visco-analyzer (RVA) profi

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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–

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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 mí

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Kim, Kyung-Eun, and Young-Tack Lee. "Combined Effects of Vital Gluten, Gum, Emulsifier, and Enzyme on the Properties of Rice Bread." Food Engineering Progress 13, no. 4 (2009): 320–25. http://dx.doi.org/10.13050/foodengprog.2009.13.4.320.

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The effects of adding additives such as vital gluten, gum, emulsifier, and enzyme to rice flour on baking quality were examined. The effects of different gums on the pasting and dough properties of rice flour containing vital gluten were studied using a Rapid Visco Analyzer (RVA) and a Brabender farinograph. The RVA peak, breakdown, and final viscosities decreased with the addition of gums, while setback viscosity increased. The farinogram showed that rice flour supplemented with gums such as tara gum, guar gum, and locust bean gum (LBG) increased water absorption and dough stability, yielding

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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 differe

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Hao, Yuanyuan, Fudeng Huang, Zhennan Gao, Junfeng Xu, Ying Zhu, and Chunshou Li. "Starch Properties and Morphology of Eight Floury Endosperm Mutants in Rice." Plants 12, no. 20 (2023): 3541. http://dx.doi.org/10.3390/plants12203541.

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Besides increasing grain yield, improving rice (Oryza sativa L.) quality has been paid more and more attention recently. Cooking and eating quality (CEQ) is an important indicator of rice quality. Since CEQs are quantitative traits and challenging for measurement, efforts have mainly focused on two major genes, Wx and SSIIa. Chalkiness and floury endosperm significantly affect the eating quality of rice, leading to noticeable changes in CEQ. Due to the easily observable phenotype of floury endosperm, cloning single gene mutations that cause floury endosperm and evaluating changes in CEQs indir

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Salunke, Prafulla, and Lloyd E. Metzger. "Transglutaminase Crosslinked Milk Protein Concentrate and Micellar Casein Concentrate: Impact on the Functionality of Imitation Mozzarella Cheese Manufactured on a Small Scale Using a Rapid Visco Analyzer." Foods 13, no. 17 (2024): 2720. http://dx.doi.org/10.3390/foods13172720.

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In dairy-based imitation mozzarella cheese (IMC) formulations, intact casein is critical and imparts IMC with a firm and elastic, stringy, melted texture. Rennet casein (RCN) is the desired ingredient to provide intact casein in IMC and is preferred over milk protein concentrate (MPC) and micellar casein concentrate (MCC). Transglutaminase (TGase), a crosslinking enzyme, alters the physical properties of MPC or MCC and may change IMC functionality. The objective of this study was to determine the effect of TGase-crosslinked MPC and MCC powders on the functionality of IMCs. The TGase treatment

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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 (

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Chao, Chen, Song Liang, Zheyuan Zhang, Michael J. Gidley, Ye Liu, and Shujun Wang. "New Insight into the Effects of Endogenous Protein and Lipids on the Enzymatic Digestion of Starch in Sorghum Flour." Foods 13, no. 5 (2024): 663. http://dx.doi.org/10.3390/foods13050663.

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The effects of endogenous lipids and protein in sorghum flour on starch digestion were studied following the depletion of lipids and/or protein and after the reconstitution of separated fractions. The removal of protein or lipids moderately increases the digestibility of starch in raw (uncooked) sorghum flour to values close to those for purified starch. Rapid Visco Analyzer data (as a model for the cooking process) show that cooked sorghum flours with lipids have a lower starch digestibility than those without lipids after RVA processing, due to the formation of starch–lipid complexes as evid

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Wojciechowicz-Budzisz, Agata, Pavel Skřivan, Marcela Sluková, et al. "Comprehensive Characterization of Micronized Wholemeal Flours: Investigating Technological Properties across Various Grains." Foods 13, no. 1 (2023): 39. http://dx.doi.org/10.3390/foods13010039.

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With a suitable milling system, it is achievable to produce wholegrain flours that match the granulation and technological properties of refined flours while maintaining a complete nutritional profile. This process also minimizes the generation of additional industrial waste. This study aimed to characterize wholemeal flours with a fine granulation size of less than 160 µm: wheat (MWF), rye (MRF), spelt (MSF), barley (MBF), buckwheat (MBWF), and sorghum (MSGF). For comparison, the plain wheat flour type 530 (T530) was analyzed. The flours were assessed in terms of their chemical compositions a

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