Comparison of rice flour pasting properties using Brabender Viscoamylograph and rapid visco analyser for evaluating cooked rice texture

Starch/Staerke

Volumn 54, Issue 8, 2002, Pages 350-357

  Limpisut, Pouranee ^a   Jindal, Vinod K ^a,b  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY NORTH BANGKOK   (Thailand)

^b ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

Author keywords

Brabender Viscoamylograph; Cooked rice texture; Pasting properties; Rapid Visco Analyser; Rice flour

Indexed keywords

RAPID VISCO ANALYZER (RVA);

CORRELATION METHODS; REGRESSION ANALYSIS; STARCH; TEXTURES; VISCOSITY;

FOOD PRODUCTS;

EID: 0036687622     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-379X(200208)54:8<350::AID-STAR350>3.0.CO;2-R     Document Type: Article

References (22)

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3. Some physicochemical properties of rice in Southeast Asia
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5. Criteria and tests for rice grain qualities
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8. Comparison of starch pasting properties in the brabender viscoamylograph and the rapid Visco-Analyzer
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12. Comparison of the Brabender viscograph and the rapid Visco analyser. 1: Statistical evaluation of the pasting profile
13. Correlation between cooked rice texture and rapid visco analyser measurements
14. A simplified assay for Milled-Rice amylose
15. Differential effects of dilute alkali on 25 varieties of milled rice
16. A gel consistency test for eating quality of rice
17. International cooperative comparison of instrument methods for cooked rice texture