Starch

Biotechnology

Biology

Materials science

Chromatography

Amylose

Analyser

Food science

Amylopectin

Viscometer

Composite material

Chemistry

Viscosity

Retrogradation (starch)

Food Analytical Methods

Starch, composed of amylose (AMY) and amylopectin (AP), is a common constituent of many agricultural grain crops and the main source of energy for both humans and domesticated animals. There are several physiochemical factors that determine the suitability of starch for a specific end use, which mainly entails the ratios of the AMY and AP, but also the granular and molecular structure thereof. This, in turn, determines its functional properties, i.e. swelling, gelatinisation, pasting and retrogradation. Different instruments, such as the Amylograph®, Falling Number® System, Ottawa Starch Viscometer and the Consistometer, in addition to the more recently developed Rapid Visco Analyser (RVA) are used to study the functional properties of starch. Due to its reliability, repeatability and versatility, the RVA is increasingly used to determine the physiochemical and, in particular, the pasting properties of cereal starches. This review gives an update on the current knowledge of starch-related physiochemical and functional properties of a selection of cereal (i.e. wheat, barley, rice and maize) starches, and the RVA as a measuring instrument thereof, including critical analysis and discussion.

Rapid Visco Analyser (RVA) as a Tool for Measuring Starch-Related Physiochemical Properties in Cereals: a Review