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Viscosity Measurements of Potato Starch Paste with the Rapid Visco Analyzer
Author(s) -
Haase Norbert U.,
Mintus Thomas,
Weipert Dorian
Publication year - 1995
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19950470402
Subject(s) - starch , distilled water , viscosity , potato starch , moisture , materials science , chemistry , food science , chromatography , composite material
Viscosity behaviour of potato starch paste was measured with the Rapid Visco Analyzer (RVA, Newport Scientific, Warriewood, Australia). By reason of high viscosity properties of potato starch suspensions, starch concentration was reduced from 3.0 to 2.0 g starch weight (14% moisture) in 25 ml distilled water. In view of Brabender viscograms a short temperature profile (13 min including heating, stable hot phase, and cooling) achieved the best results. Reproducibility of RVA‐measurements was high as well with new canisters as with re‐used ones. Coefficient of variation (s%) was below 2%. A comparison of RVA and Brabender viscograms pointed out a close correlation of r=0.94 for both, the peak viscosity and the viscosity difference between peak and trough.