2019
DOI: 10.1016/j.foodhyd.2019.03.015
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Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer ‒ RVA 4800

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Cited by 87 publications
(72 citation statements)
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“…Increase in amylose content results in a less compact crystalline region thereby leading to reduced swelling (Jenkins & Donald, ). As shown in Table , the temperature range of gelatinization increases with an increase in amylose content, consistent with results of Liu et al (). Different cultivars of rice with different amylose content exhibited higher gelatinization onset and peak temperatures and lower peak viscosity with higher amylose content (Varavinit, Shobsngob, Varanyanond, Chinachoti, & Naivikul, ).…”
Section: Resultssupporting
confidence: 91%
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“…Increase in amylose content results in a less compact crystalline region thereby leading to reduced swelling (Jenkins & Donald, ). As shown in Table , the temperature range of gelatinization increases with an increase in amylose content, consistent with results of Liu et al (). Different cultivars of rice with different amylose content exhibited higher gelatinization onset and peak temperatures and lower peak viscosity with higher amylose content (Varavinit, Shobsngob, Varanyanond, Chinachoti, & Naivikul, ).…”
Section: Resultssupporting
confidence: 91%
“…Consistent with our observations, swelling power of waxy rice starch (IR 65) was found to be higher than that for normal rice starches at all temperatures (Lii et al, ; Vandeputte, Derycke, Geeroms, & Delcour, ). Other investigators (Alcazar‐Alay & Meireles, ; Li & Yeh, ; Liu et al, ; Mishra & Rai, ; Sandhu, Kaur, & Mukesh, ) have also observed that potato starch exhibited most swelling due to the presence of phosphate. Higher swelling power of potato starch can be attributed to repulsion between neighboring amylopectin molecules because of electrostatic repulsion due to phosphate groups (Hoover, ).…”
Section: Resultsmentioning
confidence: 89%
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“…Thus, only indicators from the 130 • C pasting profiles are discussed in this work. Pulse flours contain high amounts of protein and thick cell walls surrounding starch granules, which might restrict heat and mass transfer to the starch granules, impairing full gelatinization, which can be achieved with a conventional pasting profile only reaching 95 • C [15]. It can also be seen that, when using the cooking brine instead of ultrapure water as an RVA medium, peak time decreased, and peak viscosity increased significantly, as also displayed in Figure 1, indicating the faster hydration and cooking of bean flours in the presence of salts [29].…”
Section: Pasting Properties Of the Whole Bean Flourmentioning
confidence: 99%
“…These rheological measurements can be obtained with the so-called empirical rheometers that are robust, capable of withstanding demanding factory environments and do not require highly skilled or technically trained personnel. Interestingly, some of these apparatuses, such as the RVA 4800, are able to reach temperatures of up to 140 • C under pressurized conditions to resemble hydrothermal processing above 95 • C (typical upper limit of commercial viscosimeters due to water evaporation), which is particularly important when working with protein-rich tissue matrices that make starch more resistant to gelatinization [15]. Thus, the main aim of this work is to find meaningful correlations between the texture of canned beans and rheological indicators of the dry seed flour during a heating cooling cycle using an RVA 4800, which could result in significant savings of time during the textural evaluation of canned beans.…”
Section: Introductionmentioning
confidence: 99%