Comparison of starch pasting properties in the brabender viscoamylograph and the rapid visco-analyser

Abstract

This paper compares starch cooking parameters measured with the Brabender Viscoamylograph and the RVA using the same time-temperature sequence. The effect of operational differences in the two instruments is discussed. In addition, a rapid 20-min test was developed for the RVA. A comparison of the two RVA tests illustrated that the RVA was sensitive to the effects of the time-temperature sequence and reaction conditions on starch performance. Comparisons between methods were made for several wheat flours, native starches from different sources, native and mutant maize starches, and native and modified tapioca starches