Rice gelatinization temperature prediction using the rapid visco analyzer vis-à-vis the traditional DSC method

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2024-02-15 DOI:10.1002/cche.10764

Evans A. Owusu, Samantha Scott, Kaushik Luthra, Seth Graham-Acquah, Robin January, George A. Annor, Griffiths Atungulu

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引用次数: 0

Abstract

Background and Objectives

The 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.

Findings

Rice 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.

Conclusions

The method of using RVA can serve as a standalone approach for determining the GT of rice from various cultivars.

Significance and Novelty

This 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.

查看原文本刊更多论文

使用快速粘度分析仪和传统的 DSC 方法预测大米的糊化温度

与使用差示扫描量热仪（DSC）的传统方法相比，使用快速粘度分析仪（RVA）测量水稻的糊化温度（GTs）是一种更加快速有效的方法。本研究的目的是确定 RVA 技术与 DSC 方法相比，在测量阿肯色州生产的当代水稻品种的凝固温度方面的准确性和精确性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.