Cooperative Test on the Small-scale Rapid Method for the Gelatinization Properties Test of Rice Flours with a Rapid-Visco-Analyser(RVA).

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  • ラピッド・ビスコ・アナライザーによる米粉粘度特性の微量迅速測定方法に関する共同試験
  • ラピッド ビスコ アナライザー ニヨル ベイフン ネンド トクセイ ノ ビリョ

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Abstract

Cooperative studies on the measuring condition of pasting properties of milled rice flours were carried out using new system, "Rapid Visco Analyser" (RVA) and the same 6 rice sample flours among 7 research institutes. Those rice cultivars were Tankei No-2019, Tankei No-1915, Tankei No-2018, Tankei No-2024, Nipponbare and Hoshiyutaka, of which amylose content was 6, 10, 12, 14, 20 and 25%, respectively. The measuring conditions were as follows ; 1 min of 50°C, 4 min for heating from 50°C to 93°C, maintenance for 7 min at 93°C, 4 min for cooling from 93°C to 50°C, and 3 min at 50°C. Peak viscosity and breakdown were shown to be highest for rices, of which amylose contents were 12-14%, although the higher amylose rices revealed the higher final viscosity and consistency. It was clarified that the repeating errors (2-9% CV for 3 CR and 1-4% CV for 3 D) and the instrumental errors (3-49% CV for 3 CR and 1-5% CV for 3 D) were small in case of RVA tests using the same type instruments.

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