New AACCI approved RVA Method for Determining the Gelatinization Temperature for Milled Rice Flour.

The RVA (Rapid Visco Analyser) Method for Determining the Gelatinization Temperature for Milled Rice Flour has been approved by AACCI as Method number 61-04.01.

Gelatinization temperature (GT) is commonly measured to assess rice cooking and processing potential. A faster method using a small quantity of sample has been desired for some time as traditional methods of estimating rice GT using the amylograph and differential scanning calorimetry (DSC) are time-consuming and, in the case of the amylograph, require large quantities of samples - not well suited to rice breeding requirements. The Rapid Visco Analyser (RVA) is a cooking, stirring viscometer with ramped temperature and variable shear capability. It is commonly used in laboratories to measure the pasting properties of rice and provides the advantages of speed, ease of use, and small sample size requirements. In parallel testing with the traditional methods, the new RVA method also provided more precise results.

Further reading
Read more about the New RVA Method in the Perten Science World issue No 9.
General information about The Rapid Visco Analyser (RVA) can be found here.

For more information please contact:

Perten Instruments Stockholm:
Mark Bason
Business Development Manager Rheology.
Phone: +46 8 505 80 900
E-mail: mbason@perten.com