Rapid Visco Analyser (RVA) as a Tool for Measuring Starch-Related Physiochemical Properties in Cereals: a Review

Abstract

Starch, composed of amylose (AMY) and amylopectin (AP), is a common constituent of many agricultural grain crops and the main source of energy for both humans and domesticated animals. There are several physiochemical factors that determine the suitability of starch for a specific end use, which mainly entails the ratios of the AMY and AP, but also the granular and molecular structure thereof. This, in turn, determines its functional properties, i.e. swelling, gelatinisation, pasting and retrogradation. Different instruments, such as the Amylograph®, Falling Number® System, Ottawa Starch Viscometer and the Consistometer, in addition to the more recently developed Rapid Visco Analyser (RVA) are used to study the functional properties of starch. Due to its reliability, repeatability and versatility, the RVA is increasingly used to determine the physiochemical and, in particular, the pasting properties of cereal starches. This review gives an update on the current knowledge of starch-related physiochemical and functional properties of a selection of cereal (i.e. wheat, barley, rice and maize) starches, and the RVA as a measuring instrument thereof, including critical analysis and discussion.

Effect of Potato Protein on Thermal and Rheological Characteristics of Maize Starches with Different Amylose Contents

“…During the cooling stage of the RVA test, the paste viscosity increases indicating the tendency of the amylopectin present in the hot paste to re‐associate in the process termed short‐term retrogradation. [ 33 ] With exception of the CM starch system with 2% of the PP, the more starch was substituted with the PP, the higher was the percentage increase in viscosity of the CM and WM systems during cooling period (Table 2). Taking into account the relatively high values of the PV and FV obtained in the CM‐PP and WM‐PP systems containing the highest amount of the protein, as well as having the viscosity characteristics of the protein itself (Figure S2, Supporting Information), it can be assumed that a synergistic effect occurred in these systems.…”

The Effects of Bioactive Compounds from Blueberry and Blackcurrant Powder on Oat Bran Pastes: Enhancing In Vitro Antioxidant Activity and Reducing Reactive Oxygen Species in Lipopolysaccharide-Stimulated Raw264.7 Macrophages

“…Oat bran (OB), blueberry (BB) powder and blackcurrant (BC) powder were the raw materials used for the preparation of food matrices. Pastes were made using a Rapid Visco Analyser (RVA-Super 4, Perten instruments, Sydney Australia) [ 29 ]. The equations (1) and (2) were used to determine the weight of water and raw materials.…”

Pasta: Raw materials, processing and quality improvement

“…At different pasting temperature, Semolina, waxy and normal barley flour have one peak velocity but, waxy barely flour bended with semolina have double peak velocity. According to Balet et al, 2019 [9] , the major factor for the determination of pasting properties using rapid visco analyser is amylose content. During heating, the structure of starch will be degraded due to low amylose content and suppresses swelling.…”