Affiliation:
1. Department of Food Science University of Arkansas, Division of Agriculture Fayetteville Arkansas USA
2. Mars Foods Greenville Mississippi USA
3. Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota USA
Abstract
AbstractBackground and ObjectivesThe measurement of gelatinization temperatures (GTs) of rice using the Rapid Visco Analyzer (RVA) can be a more rapid and efficient method as compared to the traditional method of using Differential Scanning Calorimeter (DSC). The objective of this research was to determine the accuracy and precision of the RVA technique in comparison to the DSC method for measuring GTs of contemporary rice cultivars produced in Arkansas.FindingsRice samples analyzed using the RVA had GT that ranged from 70.48 ± 0.18°C to 75.72 ± 0.11°C, while the DSC‐analyzed samples had GT that ranged from 67.25 ± 0.18°C to 74.72 ± 0.64°C. The values of RVA GT consistently overestimated the values of the DSC‐GT, with the RVA GT values demonstrating higher precision. A calibration equation was developed to correct the overestimation of RVA GT values, and its validity was confirmed through data obtained from both laboratory‐scale tests and industry‐based analysis.ConclusionsThe method of using RVA can serve as a standalone approach for determining the GT of rice from various cultivars.Significance and NoveltyThis technique of using RVA can be beneficial to industrial and educational applications because it is less expensive, easier to follow, and more rapid in analysis as compared to DSC.