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Rapid visco analyser rva 4

Manufactured by Newport Scientific
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The Rapid Visco Analyser (RVA-4) is a laboratory instrument used for the analysis of the rheological properties of various materials, including food, agricultural, and industrial products. It measures the viscosity of samples as they are subjected to a controlled temperature and shear profile.

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5 protocols using rapid visco analyser rva 4

1

Pasting Properties of Instant Porridges

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Pasting properties of the instant porridges were determined using a Rapid Visco Analyser (RVA‐4, Newport Scientific). The pasting temperature (PT), peak viscosity (PV, the maximum hot paste viscosity), holding strength or trough viscosity (the trough at the minimum hot paste viscosity), final viscosity, breakdown (BD, peak viscosity‐holding strength or trough viscosity), and setback (SB, final viscosity‐holding strength) were obtained with Thermocline for Windows software. The viscosities were presented in centipoise (cP).
Akande O.A., Nakimbugwe D, & Mukisa I.M. (2017). Optimization of extrusion conditions for the production of instant grain amaranth‐based porridge flour. Food Science & Nutrition, 5(6), 1205-1214.
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2

Rapid Visco Analyser Flour Pasting

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The flour pasting profile was measured with a Rapid Visco Analyser (RVA-4, Newport Scientific, Australia) (Additional file 1).
Wang Q., Li Y., Sun F., Li X., Wang P., Chang J., Wang Y., Yang G, & He G. (2019). Co-expression of high-molecular-weight glutenin subunit 1Ax1 and Puroindoline a (Pina) genes in transgenic durum wheat (Triticum turgidum ssp. durum) improves milling and pasting quality. BMC Plant Biology, 19, 126.
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3

Analyzing Lily Starch Pasting Properties

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Pasting properties of lily starch were determined by a Rapid Visco Analyser (RVA-4; Newport Scientific Pt. Ltd., Warriewood, Australia) according to Ziegler [24 (link)]. In an aluminum test tube, 3.00 g of lily starch and 25.0 mL of deionized water were combined. The slurry was elevated to 95 °C for 2.5 min and held at that temperature for 5 min before being cooled to 50 °C in 4 min and equilibrated for 2 min. Starch pasting profiles were obtained, and peak viscosity (PV), breakdown (BD, which is PV minus TV), final viscosity (FV), setback (SB, which is FV minus TV), peak time (Pt), and pasting temperature (PT) were obtained from the pasting curves by using the “Thermocline software” provided with the instrument.
Zhang X., Xue L., Wu Z., Zhang W., Zhang H., Zhao C, & Liu D. (2023). Insight into the Effects of Drying Methods on Lanzhou Lily Rehydration. Foods, 12(9), 1817.
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4

Rapid Visco Analyser Flour Pasting

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The pasting properties were determined using straight-grade flour with a Rapid Visco Analyser (RVA-4, Newport Scientific, Australia; Collar, 2003 (link)). A portion of 3.5 g flour and 25 g water were mixed in an aluminum cylindrical bowl. The following temperature variation program was applied: heating from 25 to 95°C for 6 min, holding for 3 min at 95°C and then decreased to 25°C for 7 min.
Wang Q., Li Y., Sun F., Li X., Wang P., Yang G, & He G. (2019). Expression of Puroindoline a in Durum Wheat Affects Milling and Pasting Properties. Frontiers in Plant Science, 10, 482.
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5

Rapid Viscosity Analysis of Starch Fractions

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The pasting properties of the starch fractions were measured using a Rapid Visco Analyser (RVA-4; Newport Scientific, Warriewood, Australia) according to AACC Method 76-21 (1995) . Distilled water (25 mL) was added to 3.0 or 3.5 g of sample placed in the aluminum RVA canister. The suspensions were stirred thoroughly at 160 rpm. The temperature was first maintained at 50 °C for 1 min and then raised to 95 °C at a rate of 12 °C/min, held at 95 °C for 2.5 min, cooled to 50 °C at the same rate, and finally held at 50 °C for 2 min. Pasting parameters evaluated included: pasting temperature (P temp ), peak viscosity (PV), peak time (P time ), hot paste viscosity (HPV), final or cool paste viscosity (CPV), breakdown (PV-HPV), and setback (CPV-HPV). The experiments were conducted in triplicate.
Ballester-Sánchez J., Gil J.V., Fernández-Espinar M.T, & Haros C.M. (2019). Quinoa wet-milling: Effect of steeping conditions on starch recovery and quality. Food Hydrocolloids., 89.
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