Pasting properties analysis was measured using Rapid Visco Analyzer (RVA Tecmaster Newport Scientific, Australia). Three grams of flour or starch was dissolved in 25 ml of distilled water. First, it was measured at 50 o C for 1 min and heated until 95 o C for 7.5 min and held for 5 min. The sample was cooled back to 50 o C for 7.5 min and held for 2 min. During the process, rotating speed was set at 160 rpm. The properties that were determined were peak viscosity, trough viscosity, final viscosity, breakdown viscosity, setback viscosity, and pasting temperature.
Rapid visco analyzer
Manufactured by Newport Scientific
Sourced in Australia
The Rapid Visco Analyzer is a laboratory instrument designed for the analysis of the viscosity and other rheological properties of various materials. It provides precise and reliable measurements of the viscosity, pasting, gelling, and other functional characteristics of food, agricultural, and industrial products.
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Lab products found in correlation
48 protocols using rapid visco analyzer
1
Pasting Properties Analysis of Flours and Starches
2
Flour Pasting Behavior Analysis
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The pasting behaviour of the flour samples was measured using Rapid Visco Analyzer (Model: RVA-4, Newport Scientific Pty. Ltd., Sydney, Australia, 1995) and Thermocline for Windows software was used to evaluate the pasting properties.
3
Wheat Flour Pasting and Gelatinization
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To determine the pasting properties of wheat flour, the sample was measured by Rapid Visco Analyzer (RVA Techmaster, Newport Scientific, Narrabeen, Australia), according to the China National Standard (GB/T 24853‐2010). For the gelatinization temperature analysis, the flours were analysed by a differential scanning calorimeter (DSC1 STARe system, METTLER TOLEDO, Switzerland) following the described protocols.
4
Flour Pasting Behavior Analysis
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The pasting behaviour of the flour samples was measured using Rapid Visco Analyzer (Model: RVA-4, Newport Scientific Pty. Ltd., Sydney, Australia, 1995) and Thermocline for Windows software was used to evaluate the pasting properties.
5
Pasting Properties of Cassava Flour and Starch
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Pasting Properties of Flour and Starch The pasting properties of cassava flour and starch were examined using a Rapid Visco-Analyzer (Newport Scientific, Australia) as previously reported (Oyeyinka,et al., 2016) . Briefly, samples (2.8 g) were weighed into the test canister containing 25 ml of distilled water. The mixture was agitated by mixing manually before inserting the canister into the instrument. Starch was stirred at 960 rpm for 10 s before the shear input was decreased and held constant at 160 rpm during the subsequent heating and cooling cycles.
6
Characterizing Starch Pasting Properties
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To determine the pasting properties, 3 g of the annealed sample powders were mixed with deionized water (25 g) in the test canister using a Rapid Visco Analyzer (Newport Scientific Pvt. Ltd., Warriewood, Australia). The obtained slurry was heated first at a rate of 12 °C/min from 50 °C to 95 °C, held for 2.7 min at 95 °C, and later cooled for 2 min to 50 °C. All the tests were operated at 160 rpm for the rotating speed of the centrifuge. The following pasting parameters were recorded: peak viscosity, trough viscosity, final viscosity, breakdown viscosity, setback viscosity, and pasting temperature [27 (link)].
7
Rheological Characterization of Bacterial Cellulose
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The bacterial cellulose from nata de coco and CMCn were analyzed by a Rapid Visco Analyzer (Model: RVA-4, Newport Scientific, Warriewood, Australia) to measure viscosity. Three grams of cellulose and CMCn was dissolved in 25 mL of distilled water, heated to 80 °C and continuously stirred for 10 min. The sample solutions were tested in 2 steps. In the first step, the samples were tested at 960 rpm for 10 s. Next, the temperature was set at 30, 40 and 50° C at 5 min-intervals with a speed of 160 rpm. All tests were repeated three times [8 (link)].
8
Rheological Properties of Flour Mixtures
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The Rapid Visco Analyzer was used to test the pasting properties of the flour mixtures (Newport Scientific, Sydney, Australia). The sample (3.5 g) was placed into RVA canisters, and distilled water was added to achieve a total weight of 28.5 g. The slurry was maintained at 50 °C for 50 sec, then heated to 95 °C at a rate of 12.16 °C/min and held for 5 min, and then cooled to 50 °C in 2 min and held for 2 min. The RVA profile provided the flowing pasting parameters: peak viscosity, final viscosity, breakdown, setback, and pasting temperature. Thermocline window software, provided by the manufacturer, was used to analyze the data [30 (link)].
9
Rapid Visco Analyzer Flour Pasting Evaluation
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Tests on the pasting ability of the flour combinations were carried out using a Rapid Visco Analyzer (Newport Scientific, Sydney, Australia). The sample (3.5 g) at 14% adjusted moisture content was placed in RVA canisters and then distilled water was added until the canisters achieved a total weight of 28.5 g. The slurry was kept at 50 °C for 50 s, heated to 95 °C at a rate of 12.16 °C/min and held for 5 min, and then cooled to 50 °C in 2 min and held for another 2 min. The data were analyzed with the use of the thermocline window program, which was provided by the manufacturer [25 ].
10
In-Vivo Mastication and Gastric Digestion
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Samples were masticated in vivo by one of the investigators on all occasions before simulated gastric digestion according to the method used by Ballance et al. (40) . Water was added to the collected boluses to give the same dry content, approximately 25 %, in all samples. To the bolus/water mixture, simulated gastric fluid, prepared as described by Minekus et al. (41) , was added to give a final 1:1 ratio (bolus/water mixture:simulated gastric fluid) after adjustment of pH. Following the method described by Johansson et al. (42) , gastric digestion was then performed in a Rapid Visco Analyzer (Newport Scientific Pvt. Ltd) with a modified cup (three vertical baffles added) using a rate of 120 rpm, a temperature of 37°C and a run time of 2 h in order to follow the disintegration process. Samples for microscopy were collected and immediately frozen in liquid N 2 and stored at -80°C until analysis. Sodium bicarbonate was added to the remaining sample to neutralise the pH and stop the pepsin activity. The samples were then stored in a fridge at 4°C until the analysis of particle size, which was carried out on the same day. Simulated gastric digestion was performed in triplicate for each of the three crispbread types.
Wet sieving was used for particle size determination as described by Johansson et al. (42) . Mesh sizes of the sieves used were 3150, 2000, 1000, 600, 425 and 250 µm.
Wet sieving was used for particle size determination as described by Johansson et al. (42) . Mesh sizes of the sieves used were 3150, 2000, 1000, 600, 425 and 250 µm.
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