Pasting properties of sago: Viscosity of sago samples was determined using a rapid visco analyzer (RVA-4, Newport Scientific, and Warriewood, Australia). The powdered sago sample (2.5 g dry weight) was accurately weighed into the aluminum canister and distilled water (25 g) was added and mixed well. The canister was placed in the RVA unit and the heating/cooling cycle was performed as per standard procedure. The slurry was heated from 50 to 95ºC at 12ºC/min and held at 95ºC for 2 min. The paste was cooled to 50ºC at 12ºC/min and finally maintained at 50ºC for 2 min. The parameters such as peak viscosity, breakdown viscosity, setback viscosity in terms of centipoises (cP) and pasting temperature (ºC) were measured. In addition, setback viscosity (final -trough viscosity), disintegration rate, (% ratio of breakdown to peak viscosity) and retrogradation rate, (% ratio of setback to peak viscosity) were also calculated.
Rva 4
The RVA-4 is a laboratory instrument designed for the measurement and analysis of the rheological properties of materials. It provides accurate and reliable data on the viscosity, consistency, and other flow characteristics of a wide range of substances, including foods, pharmaceuticals, and industrial materials.
Lab products found in correlation
14 protocols using rva 4
Sago Pasting Properties Evaluation
Pasting properties of sago: Viscosity of sago samples was determined using a rapid visco analyzer (RVA-4, Newport Scientific, and Warriewood, Australia). The powdered sago sample (2.5 g dry weight) was accurately weighed into the aluminum canister and distilled water (25 g) was added and mixed well. The canister was placed in the RVA unit and the heating/cooling cycle was performed as per standard procedure. The slurry was heated from 50 to 95ºC at 12ºC/min and held at 95ºC for 2 min. The paste was cooled to 50ºC at 12ºC/min and finally maintained at 50ºC for 2 min. The parameters such as peak viscosity, breakdown viscosity, setback viscosity in terms of centipoises (cP) and pasting temperature (ºC) were measured. In addition, setback viscosity (final -trough viscosity), disintegration rate, (% ratio of breakdown to peak viscosity) and retrogradation rate, (% ratio of setback to peak viscosity) were also calculated.
Starch Pasting Properties Characterization
Rheological Properties of Reconstituted Sorghum Starch
Starch, protein, and lipids were reconstituted in ratios found in raw sorghum flour and manually mixed by rotating the RVA paddle to obtain the starch–lipid (SS+L), starch–protein (SS+P), and starch–lipid–protein (SS+L+P) mixtures. All reconstituted samples were treated with the RVA protocol described above.
Thermal Processing Simulation of Dairy Products
The instrument used in this work was the model RVA-4 from Newport Scientific Pty Ltd. (Warriewood, Australia) . The data collection software was Thermocline for Windows (Warriewood, Australia). The configurations of the thermal processing simulations are described in Tables 2, 3, and4. For all 3 heat treatment levels, the interval between viscosity readings was 1 s. The heating and cooling gradients were standardized at 3.6°C•min -1 . Figure 1 plots the given parameters.
The viscographic profiles were interpreted with respect to 6 collected analytical datapoints and 4 that were derived, as described in Table 5. Figure 2 graphically presents the collected and calculated data in a viscographic profile.
Rice Flour Pasting Properties
Rice Viscosity Profiling Using RVA
Pasting Properties of Milled Rice Flour
Starch Rheological Characterization by RVA
Ltd., Australia, with the Thermocline for Windows software, version 3.0). A suspension of 3 g (correct to 14% moisture basis) starch in 25 g of distilled water was analysed according to a programmed heating, retention and cooling cycle under constant shear.
The suspension was first held at 50°C for 1 min, then heated to 95°C at a rate of 6°C•min -1 , being then kept at 95°C for 5 min, followed by cooling to 50°C at a rate of 6°C•min -1 , and finally holding it at 50°C for 2 min.
Starch Pasting Properties Evaluation
Determining Rice Gelatinization and Viscosity
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