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Rapid Identification of Starch Viscosity Property of Early Indica Rice Varieties with Different Apparent Amylose Content by RVA Profile
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2001
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Food ChemistryFood CompositionRapid IdentificationRapid Visco AnalyzerFood AnalysisFood StructureStarch Viscosity PropertySustainable AgricultureAgricultural EconomicsStarch Viscosity PropertiesStarch ViscosityFood QualityGrain QualityCrop QualityRva ProfileHealth Sciences
By Rapid Visco Analyzer (RVA), the starch viscosity properties of early indica rice varieties (lines), which were recently released in Zhejiang Province were analyzed. Different varieties had distinct RVA profiles, and the varieties (lines) with low or high apparent amylose content(AAC) could be quickly distinguished by the setback. In general, the setback values of low AAC varieties (lines) were negative, but those of moderate or higher AAC varieties (lines) were positive. According to the values of breakdown and setback, it could evaluate the superior or inferior properties of starch viscosity of rice varieties with similar AAC. The breakdown value of RVA profile was closely related to gel consistency and rice taste, and the setback value was linked to rice texture. It suggested that the characteristics of RVA profiles could be used as an important physical / chemical marker to assisted selecting good quality rice.