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Cereal Chem 66:493-499   |  VIEW ARTICLE

Comparison of Starch Pasting Properties in the Brabender Viscoamylograph and the Rapid Visco-Analyzer.

L. B. Deffenbaugh and C. E. Walker. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

Cooking properties of flours and starches measured in the Brabender Viscoamylograph and the Rapid Visco-Analyzer (RVA) were compared to determine if operational differences in the instruments affect starch performance when the time-temperature sequence is constant. Samples suspended in buffer were analyzed in both instruments by heating from 30 to 95 C, holding 30 min at 95 C, cooling from 95 to 50 C, and holding 30 min at 50 C. An RVA 20-min test was developed to determine if the RVA could detect the effect of cooking conditions on starch performance. In this test, samples suspended in distilled water were equilibrated to 50 C for 2 min, heated for 10 min to a maximum terperature of 95 C, and cooled for 8 min to a minimum temperature of 50 C. When the same time-temperature profile was used in both instruments, curves for starches were similar, although correlation coefficients for pasting parameters (r greater than or equal to 0.897) suggested that the instruments are not interchangeable. Results from the two instruments were less similar for flours. When different time-temperature profiles were used in the RVA, differences in cooking properties were detected. The RVA is an alternative instrument for measuring starch cooking properties that allows simulation of actual production processes.

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