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Description: The vast majority of cereal-based food matrices are systems resulting from cooking starch in excess water. Therefore, the study of the rheology during heating-cooling cycles could be interesting with a view to elucidating many useful indicators for quality assessment of final products and raw materials. The Rapid Visco Analyser (RVA) has been widely used and is well known for assessing the pasting properties of flour or starch. However, it is important to highlight its versatility due to its capability of analyzing the viscosity in heating-cooling cycles. These features also make it suitable for simulating step processes on a small scale under controlled conditions, as well as monitoring changes in the viscosity as the manufacturing process progresses.

Keywords: Starch, flours, hydrocolloids, RVA
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Date: 2018-07-22
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Conference name: CSBE/SCGAB 2018 Annual Conference, School of Engineering, University of Guelph, Guelph, Ontario, July 22-25 2018.
Session name: Food Safety and Quality II

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Type: Text.Article
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Publication type: Technical conference
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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