Investigation of starch gelatinization in wheat grain cooking

NOVEMBER 5-9 2000 KANSAS CITY MISSOURI

A A C C 2 0 0 0 A n n u a l M e e t i n g

Investigation of starch gelatinization in wheat grain cooking process K SRIKAEO

1 J E Furst

2 J F Ashton

3 and R W Hosken

1 (1) School of Applied

Sciences Univ of Newcastle Ourimbah Campus Ourimbah NSW 2258 Australia (2)

School of Applied Sciences Univ of Newcastle Ourimbah Campus Ourimbah NSW 2258

Australia (3) School of Engineering Univ of Newcastle Callaghan NSW 2308

Australia

The cooking of wheat grains with steam under pressure is the initial process for

some breakfast cereals Starch gelatinization is the key reaction in this process

Research on starch gelatinization has focused on the systems from flour or pure

starch There has been little work on the gelatinization in whole grain systems This

study aims to investigate the gelatinization of starch in wheat grains cooked with

steam under pressure Soft and hard wheat grains were cooked at 4 cooking temperatures

(110 to 140ordm C) and s6cooking times (20 to 120 min) for each cooking temperature

Gelatinized starches were directly investigated (without isolation from cooked

wheat) by a modulated temperature differential scanning calorimetry (MDSC) scanning

electron microscope (SEM) and Rapid Visco-Analyzer (RVA) Moisture content of cooked

wheat was adjusted to be the same and samples were ground before being investigated

by MDSC The cross section of cooked grain was observed by SEM Cooked wheat was dried

and ground to produce cooked-wheat flour which was used for RVA analysis Among all

equipment used MDSC was the most accurate for quantitative analysis In this study

MDSC detected that starch was completely gelatinized within 60 to 80 min for cooking

temperatures at 110 to 120ordm C and within 20 min when cooking at 130 to 140ordm C The

SEM clearly showed the swelling and melting of starch granules in samples cooked at

high temperatures andor for long times Cooked wheat samples lost their natural

pasting properties resulting in the decrease of viscosity in their RVA profiles

Both soft and hard wheat exhibited similar results The results suggest that MDSC

SEM and RVA are the useful tools for investigation of starch gelatinization in the

whole grain systems The information on starch gelatinization of cooked wheat grains

could yield some benefits for the better understanding of wheat grain cooking process

Handout (ppt format 20350 kb)

Session 82 Carbohydrate General

230 PM - 530 PM Tuesday PM Room 392

2005 IFT Annual Meeting July 15-20 - New Orleans Louisiana

Variation in Starch Properties of Some Schooner Barleys

IL BateyA and MGlennie-Holmes

B

A CSIRO Plant Industry Grain Quality Research Laboratory

North Ryde 2113

B NSW Agriculture Agricultural Research Institute Wagga

Wagga 2650

The barley variety Schooner has been and still is one of the

major malting varieties grown in Australia However on

occasions it has been found not to give the malting quality

expected from indicators such as protein content About 15

years ago the variability became obvious with the then NSW

Barley Board receiving complaints about the lack of

correlation between germination and true maltability Samples

of Schooner of the same protein content and grain size would

also often malt differently if sourced from different areas

The poor correlation between germination and maltability was

confirmed by scientific studies (Taylor 1987) In addition

the relationship between protein content and malting

potential was shown to be more similar to that of feed barleys

rather than malting barleys For example in samples from the

1985 harvest the reduction in extract for each percent

increase in protein content was 125 and 121 for Triumph

and Clipper respectively For Schooner the reduction was

184 and for OConnor 224 (Glennie-Holmes 1987)

The reason for this variation has not been determined

However it is possible that it is related to the ability of

the starch to be degraded to soluble carbohydrate Starch has

been isolated from a number of varieties and breeding lines

and its properties have been studied The results of this

testing are reported here

Materials and Methods

Samples of the barley varieties Kaputar and Schooner and the

breeding lines WB136 amp WB185 were obtained from trials grown

at nine sites - Coonamble Dubbo Lowesdale Moree Bogan

Gate Tottenham Wagga Wagga Walgett and Yanco The barley

was milled in a Quadrumat Junior laboratory mill (Brabender

Duisburg Germany) adjusted for milling wheat The flour was

collected and starch was extracted from the flour using the

13th Australian Agronomy Conference10-15 September 2006 Perth WA [more] APEN 2006 International Conference 3-6 March 2006 Beechworth Victoria [more] Catchments to Coast 9 - 14 July 2006 Cairns Queensland[more]

method of Schulman and Kammiovirta (1991) After washing with

water the starch was freeze-dried before further analysis

Amylose content was measured by the method of Batey and Curtin

(1996) Pasting viscosity was measured using the Rapid

Viscoanalyser (RVA) (Newport Scientific Warriewood NSW)

The temperature profile was hold at 50degC for 2 min heat to

95deg over 6 minutes hold at 95deg for 4 min cool to 50deg in

4 minutes and hold at 50deg for 4 minutes The test used 300g

starch in 2500 mL water (Batey et al 1997a) Starch granule size distribution was determined using a Malvern particle size

analyser Model 2600c (Malvern Instruments Malvern UK) An

indication of the degree of branching was obtained by

α-amylase digestion as described by Batey et al 1997b)

Thermal analysis was carried out on a Pyristrade 1 Differential

Scanning Calorimeter (DSC) (Perkin Elmer Norwalk CT USA)

Starch and water were accurately weighed to form a mixture

containing 1 part starch 2 parts water Approximately 40 mg

of this mixture was accurately weighed into a stainless steel

can and the can was sealed The can was then heated from 20degC

to 180degC at the rate of 10degminute held at 180deg for 1

minute and cooled to 20degC at 10degminute The data was

collected and processed using Pyristrade software

Results and Discussion

Neither the degree of branching nor the amylose content varied

much between samples The proportions of the oligosaccharides

of different chain lengths showed almost no variation in

different samples This confirms the observation made with a

larger range of varieties and lines that barley starch shows

little variation in the number of branches close together in

the amylopectin While the amylose content did range from 19

to 23 percent the variation between samples of the same line

grown at different sites was found to be small

The RVA pasting viscosities showed more variation (Table 1)

There was little difference in the range obtained for

different lines with the exception of Schooner With the

other lines the environment may have affected the

viscosities but it would seem that the effect was fairly

uniform across all lines In the case of Schooner starch the

peak viscosity of one sample was significantly higher than the

remainder (558 RVU as against a range of 291-382 for the other

8 samples) In four of the samples the final viscosity was

very high to the extent of going off scale at normal

concentration The sample with high peak viscosity was not one

of these with high final viscosity One of the samples of WB136

also had a high peak viscosity (569 RVU compared to 317-347

for the rest) but its final viscosity was within the range of

the other samples of this line

Table 1 Viscosity of barley starches

Peak viscosity Final

Viscosity

Trough

Kaputar 325 - 330 280 - 316 109 - 151

Schooner 291 - 558 273 - 617 60 - 123

WB136 317 - 569 225 - 302 73 - 144

WB185 288 - 379 272 - 325 110 - 150

Particle size analysis also shows some differences between

lines for the proportion of granules under 10μm in size (Table

2) Kaputar had a very narrow range of values (233 -243)

while the other lines showed a difference of about 7 among

sites However Kaputar was only available from three of the

sites while the other lines were available from all sites

For the three sites from which Kaputar was obtained Schooner

WB136 and WB185 showed a range of values for granules under

10μm of 226 - 250 161 - 221 and 234 - 269

respectively These were all greater than the range for

Kaputar

Table 2 B-granules in barley starch

Variety granules under 10μm

Kaputar 234 - 244

Schooner 180 - 250

WB136 161 - 230

WB185 234 - 300

Thermal analysis showed differences in both the

gelatinisation endotherm and the amyloselipid endotherm

Results are shown in Table 3 Three samples of Schooner showed

a slight reduction in the gelatinisation onset temperature

and a significant reduction in ΔH (from 57 Jg to about half

of that value) A comparison of two Schooner starch samples

is shown in Figure 1 In the same samples the amyloselipid

endotherm also showed a reduction in onset temperature and a

major increase in value for ΔH from around 04 to 18 Jg

These samples were three of the ones which showed a high RVA

final viscosity However the fourth schooner starch with a

high final viscosity showed normal values for

gelatinisation and amyloselipid melting in the DSC

Table 3 Gelatinisation and amyloselipid endotherms of

barley starches

Gelatinisation AmyloseLipid

Onset

degC

Peak

degC

ΔH

Jg

Onset

degC

Peak

degC

ΔH

Jg

Kaputar 559 ndash

567

613 -

624

50 -

58

959 -

975

1020-1031 04 -

06

Schooner 517 ndash

572

575 -

625

24 -

57

856 -

974

929-1027 04 -

18

WB136 526 ndash

566

585 -

620

44 -

57

948 -

976

1013-1028 04 -

06

WB185 528 ndash

575

596 -

626

47 -

59

952 -

988

1012-1036 03 -

06

Figure 1 DSC thermograms of Schooner starch from barley grown

at Moree and Dubbo

Whilst there is no data available for these samples to confirm

that these observations are related to the malting quality

there is certainly a justification in proposing a hypothesis

that they are The increased amyloselipid peak presumably

arises from increased lipid as there was no real change in

the amylose content Therefore any increase in the size of

the DSC peak must have arisen from an increased lipid

concentration It is not unlikely that the lipid could hinder

attack by enzymes during malting thus reducing the amount of

carbohydrate able to be extracted from the malt

Further work is required to confirm whether this phenomenon

is related to malting quality If it is it could provide a

pointer to permit the selection of lines that may not have the

variability in quality that is shown by Schooner

References

1 Batey IL and Curtin BM (1996) StarchStarke 48 338-344

2 Batey IL Curtin BM and Moore SA (1997a) Cereal Chemistry 74 497-501

3 Batey IL Gras PW and Curtin BM (1997b) J Sci Food Agric 74 503-508

4 Glennie-Holmes M (1987) Early generation selection for

malting quality MSc Thesis University of Sydney

5 Schulman A H and Kammiovirta K (1991) StarchStarke 43 387-389

6 Taylor HR (1987) The Dormancy of New Varieties of Barley

Poster paper at the 3rd Australian Barley Technical Symposium

Wagga Wagga September 1987

Copyright copy 2001 Proceedings of the 10th Australian Barley Technical Symposium Canberra ACT Australia 16-20 September 2001 | ISBN 1 20842 13 6 | 9 wwwregionalorgauauabts 131

Starch pasting characteristics of corn as affected by variety and drying conditions as measured

by RVA and NIR B YE (1) M R Paulsen (2) M Bajaj (3) and Y Niu (4) (1) PhD Graduate Assistant (2)

Professor (3) Post-doctoral Reseach Associate (4) Academic Professional All at 338 Ag Engr Sciences Bldg

1304 W Pennsylvania Ave Univ of Illinois Urbana IL 61801

The corn wet milling industry has grown steadily every year High quality and high extractable starch corn can

provide significant benefits for the wet milling industry Extractable starch is the starch content that can be

recovered from corn through the wet milling process High starch content in corn alone does not insure high

extractable starch Extractable starch is influenced by many factors including variety growing environment

and drying conditions Near infrared reflectance spectroscopy can provide whole kernel measurement of

extractable starch The Rapid Visco Analyzer (RVA) can assess starch quality In this study sixteen varieties of

corn samples were rewetted and dried to 15 moisture content at temperatures of 24 C and 95 C Whole-corn

samples were scanned by NIR and NIT Each sample will be tested by the RVA and by the 100-g extractable

starch test Comparisons of RVA starch characteristics as a function of drying temperature and variety will be

obtained and compared to NIR results

水稻 Wx 基因(CT)n 微卫星标记与稻米淀粉品质的关系研究


--------------------------------------------------------------------------

------

包劲松 1 舒庆尧 1 吴殿星 1 崔海瑞 1 朱立煌 2 夏英武 1

(1 浙江大学华家池校区核农所杭州 3100292 中国科学院遗传所北京 100101)

摘要利用引物 484485 对龙特甫 Aeuro 371 F2 群体的 36 个单株进行 Wx 微卫星(CT)n 检测发现微卫星标记是共显性标

记3种类型标记的分离比是 8∶15∶13符合孟德尔分离定律进一步将同一 Wx 基因型植株上的种子混合测定淀粉品质

发现表观直链淀粉含量（apparent amylose content AAC）糊化温度（gelatinization temperature GT）胶稠度（g

el consistency GC）和淀粉粘滞性谱（Rapid Visco Analyser RVA 谱）等淀粉品质性状都与 Wx 基因有关认为利用该微

卫星标记进行标记辅助选择可以改良稻米的淀粉品质

关键词稻米Wx 基因微卫星标记淀粉品质

Study on(CT)n Microsatellite Marker of Wx Gene as Related to the Rice Starch Quality

Bao Jinsong1 Shu Qingyao1 Wu Dianxing1 Cui Hairui1 Zhu Lihuang2 Xia Yingwu1

(1 Institute of Nuclear Agricultural SciencesZhejiang UniversityHuajiachiHangzhou 3100292 Institute

of GeneticsChinese Academy of SciencesBeijing 100101)

AbstractThe(CT)n microsatellite markers of Wx gene amplified by PCR with the primer 484485 from 36 F2

plants derived from the Longtefu Aeurotimes371 and their relations to starch quality were studied in this paperTh

e results indicated that the microsatellite marker was co-dominantand the segregation ratio of three types

of marker was 8∶15∶13 which accorded with Mendelian ratioThe seeds on the plants with same microsatellite

marker were harvested and then bulked to test the starch quality which implied that only the Wx gene was di

fferent among the bulked samples while other genetic background was identicalthe results indicated that all

the starch quality parameters including apparent amylose content(AAC)gelatiniztion temperature(GT)gel con

sistency(GC)and RVA(Rapid Visco Analyser)profiles were related significantly to the Wx gene It was suggeste

d that the early selections in rice breeding based on Wx microsatellite marker would improve the starch qual

ity of rice

Key words riceWx genemicrosatellite markerstarch quality

浙江大学学报（农业与生命科学版） 2005 年第 5 期-HTM文件 No4

稻米脱脂与未脱脂米粉的 DSC 热力曲线和 RVA 特

征值比较

刘奕徐海明程方民赵宁春

摘要以 4个典型品质类型的早籼水稻品种为材料利用差示扫描量热分

析仪(DSC)和淀粉粘度测定仪(RVA)对其在不同播期种植条件下的脱脂米

粉样品与未脱脂米粉样品的DSC热谱和粘度特征值进行了比较分析结果表

明脱脂米粉样品与未脱脂米粉样品在起始温度(To)峰值温度(Tp)终结

温度(Tc)上的差异不明显两者的DSC热谱差异主要表现在热焓值(⊿T)上

经脱脂处理后米粉样品在糊化过程中的热焓值(⊿T)较其未经脱脂的对照

样品显著降低在RVA粘度特征上稻米米粉经脱脂处理后崩解值

(Breakdown)明显升高消减值(Setback)有所降低而其在最高粘度(PV)

热浆粘度(HS)最终粘度(FV)和回冷恢复值(Consistence)上的变化特征则

不甚明显

关键词水稻精米粉脂类糊化特征

分类号S51101 文献标识码A 文章编号1008-9209(2005)05-0518-06

Comparison of DSC thermal curves and RVA properties between lipidfree and non-lipidfree in milled rice flours

LIU Yi XU Hai-ming CHENG Fang-min ZHAO Ning-chun 基金项目国家自然科学基金资助项目(3047102030070435) 作者简介刘奕(1981-)女湖南怀化人硕士研究生从事稻米理化分析与生理研

究Tel0571-86022448E-mail20316015gstuzjueducn 作者简介程方民通讯作者男教授从事水稻逆境生理与品质化学研

究Tel0571-86971951E-mailchengfmzjueducn 作者单位刘奕（浙江大学作物科学研究所浙江杭州310029）徐海明（浙江大学作物科学研究所浙江杭州310029）程方民（浙江大学作物科学研究所浙江杭州310029）赵宁春（浙江大学作物科学研究所浙江杭州310029）

Related Articles Links Nahrung 2003 Feb47(1)64-7

Gelatinization and pasting properties of rice starch modified with2-octen-1-ylsuccinic anhydride Shih FF Daigle KW USDA-ARS-SRRC 1100 Robert E Lee Blvd New Orleans LA USA fshihsrrcarsusdagov Rice starch was modified with various levels of 2-octen-1-ylsuccinic anhydride (OSA) Treatments with OSA at 3 5 and 10 resulted in starch derivatives with 0016 0033 and 0070 degrees of substitution(DS) respectively Thermovisco properties of the derivatives were investigated by differential scanning calorimetry (DSC) and rapid visco analysis (RVA) Water content in the sample was found to have asignificant effect on the characteristics of the DSC endotherm Pasting properties of the OSA-starch and the effect of pH and salt on the RVA profiles were also studied In general with increasedOSA-modification the starch derivatives swelled and gelatinized at lower temperatures to achieve higherviscosities Specifically based on DSC analysis at 80 water the peak temperature of gelatinizationdecreased from 685 to 632 degrees C as the OSA modification increased in DS from 0 (intact starch) to0070 On the other hand RVA results indicate that for samples undergoing similar increase in OSAmodification the pasting temperature decreased from 887 to 515 degrees C and the peak viscosityincreased from 668 to 6822 cP PMID 12653442 [PubMed - indexed for MEDLINE]

THE EFFECT OF GENOTYPE

ENVIRONMENT AND

GENOTYPE-BY-ENVIRONMENT

INTERACTION ON OAT

PROCESSING AND END PRODUCT

QUALITY CHARACTERISTICS

Applicant Dr Nancy Ames

Cereal Research Centre Agriculture and Agri-Food Canada

195 Dafoe Road Winnipeg MB R3T 2M9

Table of Contents

bull Background and Objectives ARDI Project 98-204

bull Procedure and Project Activities

Project Status Completed January 2002 bull Results and Discussion

bull Conclusion

Background and Objectives

Oat production in Canada has a substantial economic influence on the agricultural industry The estimated area seeded to oats was 182 million hectares in the year 2000 making it the fourth most seeded crop inCanada Currently the majority of Canadian oat production occurs in eastern Saskatchewan and Manitoba Manitoba produced 1 million tonnes of oats in 2000 and the predicted seeded acreage was similar for2001 at 374300 hectares Canadian producers are continuing to grow more oats which is helping to satisfydemands from the largest importer of oats in the world the United States While oats have traditionally been used for animal feed human consumption of oats has doubled to twenty-four percent of total consumption since 1960 Between 60 and 70 of Canadian oats exported to the United States are for milling Canadian millers also export groats flakes and meal Manitoba exports of these products were valued at approximately $36 million in1999 As innovative uses for oats are created and human consumption continues to increase the demand for high quality oats will strengthen Successful competition in domestic and international markets requires continuedimprovement of Canadian oat cultivars to meet the changing needs of the agricultural and food industries

Oat breeding programs are in place in Canada to ensure the availability of cultivars that possess the characteristicsdesired by producers millers food manufacturers and consumers Successful introduction of novel or improved traits into adapted cultivars requires a good understanding of the factors that control the expression of thetrait The majority of published research investigating genotypic and environmental effects on oat quality hasfocused on agronomic traits such as yield and test weight Variation in oat protein oil and beta-glucan content has also been well documented but not for cultivars commonly grown in Manitoba There is a lack of informationavailable describing factors that affect oat characteristics important to processing and end-product quality for genotypes grown in western Canadian environments

The objectives of this study were

1 To determine the effects of genotype environment and genotype-by-environment interaction on the physical compositional and functional quality of five oat cultivars grown in Manitoba

2 To determine the effects of nitrogen fertilization on selected oat quality characteristics important to producers millers and food manufacturers

Procedure and Project Activities

AC Assiniboia AC Medallion CDC Boyer Triple Crown and OT288 were chosen for this study because they areeither commonly grown in Manitoba or are important in the current breeding program Four field replicates were grown at each of six diverse sites in Manitoba (Glenlea Morden Silverton in 1998 and Winnipeg Carman Silverton in 1999) under four nitrogen fertilization regimes (0 40 80 120 kgha) The samples receiving no added fertilizer (0 kgha) were used in the first portion of this genotype-by-environment study A Codema Dehuller was used to obtain the percent hull content of the whole oats and the amount of groat breakage incurredduring dehulling was determined by hand sorting Groats were ground to wholemeal using a Retsch Mill andtested for protein (Leco Combustion) oil (NIRS) β-glucan (AACC Method 32-23) and total starch (AACCMethod 76-13) content Starch was extracted and analyzed for amylose content (Potentiometric Titration)swelling volume (Crosbie 1991) thermal properties of gelatinization (DSC) and pasting properties (RVA) The 10 starch paste recovered from RVA analysis was cooled for 24 hours and the strength of the gel tested using theTA-XT2 Texture Analyzer In order to investigate variation in end-product quality a small scale oat conditioning and flaking method was devised using a bench-top flaker developed at CRC Oat flakes were assessed forgranulation (Ro-Tap) and water hydration capacity (AACC Method 88-10) Thirty grams of flakes were cooked with water in a microwave and the resulting hot oatmeal was evaluated for textural characteristics using a TA-XT2iTexture Analyzer

The second portion of this study focused on the analysis of the samples grown under varied nitrogen fertilizerrates A subset of quality characteristics was looked at including hull content breakage protein oil beta-glucan and wholemeal pasting properties (RVA) In addition the colour of whole oats groats and wholemeal wasmeasured with a Minolta Chroma Meter


Section One - Milling Processing and End-Product Quality

Physical Quality Oats with high proportions of hull can be bulky thereby increasingstorage space and transportation requirements Hull content is also negatively

correlated with test weight which is an important grading factor Oats receiving

a low grade at the point of sale earn a reduced price for producers and are generally

used for animal feed rather than entering the food market The first step of the oat

milling process is removal of the hull from the groat Whole oats that have a minimum

proportion of hull to groat content provide millers with a greater recovery of usable

product oat groats that are susceptible to breakage also reduce the usable portion

of the oats for the miller Due to the economic importance of these characteristics

reducing the hull content and breakage of registered oat cultivars is a major goal

of Canadian oat breeding programs

Genotype and environment significantly affected hull content Genotype means calculated across replicates and environments ranged from 2869 (CDC Boyer) to 3343 (Triple Crown) Overall environment means showed a similar range but environment contributed slightly more to total variation in hull content (3072) than genotype(2428) A significant genotype-by-environment interaction was also found genotypes AC Assiniboia and ACMedallion did not always rank the same relative to OT288 across environments This effect may have beeninfluenced by the fact that OT288 is a semi-dwarf variety This significant interaction effect indicated that despite strong genotypic effects breeding for low hull content requires multiple testing sites

Groat breakage was also significantly affected by genotype environment and genotype-by-environment interactions (Figure 1) In this case the genotypes responded differently to the environments but maintained aconsistent rank order indicating that breeders could select for low breakage at any environment Triple Crown was the least susceptible to breakage (mean 431) whereas AC Medallion had the worst incidence of breakage(mean 1314) Environment contributed the most to total variation in groat breakage with some environmentsproducing oats with up to 20 groat breakage

Figure 1 Effect of genotype and environment on the amount of broken groats after dehulling

Oat Composition Now that more oats are being milled for human consumption it is necessary to develop cultivars that contain nutrients in proportions that are conducive with the low fat high fibre diets that consumersstrive for For example it is essential from a competitive standpoint that newly registered Canadian oat cultivarsneed to meet industry specifications for high beta-glucan and low oil in order to qualify for food labeling healthclaims in the United States In addition high protein content is desirable in oats for high nutritional quality

Genotypes differed significantly for all three components measured (Table 1) Variation in beta-glucan content was the most dependant on genotype (7846 of total variation was due to genotype) In contrast protein and oil contents were significantly affected by environment and in both cases this influenced total variation more than genotype A likely explanation for the large environmental variation observed for protein is the difference in soilnitrogen levels at the six sites Morden 1998 Silverton and 1999 Silverton all had soil nitrogen levels greater than 144 kgha producing oats with mean protein contents of 1612 1783 and 1420 respectively In contrast the other three sites which had soil nitrogen levels of 20 to 35 hgha produced oats with lower mean proteincontents (1281 to 1345) None of the three components were significantly affected bygenotype-by-environment interactions indicating that breeder selection for high beta-glucan and protein and low oil are likely to be successful

Table 1 Genotype means for oat composition

Cultivar Protein () Oil () Beta-Glucan ()

AC Assiniboia 1439 437 438

CDC Boyer 1432 451 511

AC Medallion 1410 457 477

OT288 1485 466 433

Triple Crown 1504 422 569

Starch Characteristics and Functionality Starch is the most abundant component in oat groats and thus has agreat potential to affect the quality of oat products Heating starch in the presence of water during the productionand preparation of oat products brings about pasting and gelatinization Pasting is characterized by the swelling of starch granules and disruption of their crystalline structure as they take up water Thickening of the paste occursas amylose and amylopectin are co-leached from the granule followed by gelatinization which is marked by the irreversible disruption of the granule structure It is necessary to determine what factors affect variation among oat starches if breeders are to select for cultivars that will respond to processing in specific ways and help foodmanufacturers produce oat products that meet consumer acceptance

All starch characteristics measured were significantly affected by both genotype and environment except starch gelfirmness for which the environment effect was not significant Genotype means for total starch content rangedfrom 6295 (Triple Crown) to 6495 (AC Assiniboia) Triple Crown also had the highest starch swelling volume (592 cc verses

CDC Boyer which was lowest at 554 cc) and the lowest gelatinization temperature (5836degC) Starch from AC Assiniboia and AC Medallion exhibited the greatest decrease in viscosity upon stirring at high temperature and alsomade the least firm and most adhesive gels The gelatinization temperatures of AC Assiniboia and AC Medallion

starches also tended to be high (5973 and 5940degC respectively) but AC Medallion was not significantly differentfrom OT288 which had medium gel firmness and adhesiveness properties AC Assiniboia AC Medallion and OT288 tended to have lower amylose contents as well as high ΔH values for the amylose-lipid complex enthalpy There is evidence of some chemical andor physical difference in the AC Assiniboia and AC Medallionstarches that cause them to be weaker during hot stirring and as cooled gel but not necessarily affect their ability to reach a high paste viscosity at 95 or 50degC

Gel firmness and some of the starch RVA parameters (hot paste breakdown shear-thinning) were involved in significant genotype-by-environment interactions that resulted in changes in the ranking of genotypes across growing sites In most cases the interaction effect contributed less to total variation than the maineffects Therefore breeder selection would still be possible but would require multiple growing sites to ensureaccurate selection For most starch characteristics environment contributed more to total variation than genotypeexcept for amylose content starch RVA breakdown viscosity and gel firmness An example of the environmenteffect of starch RVA pasting characteristics for one genotype is shown in Figure 2

Figure 2 Effect of environment on starch RVA pasting characteristics

End-Product Quality To ensure the success of a cultivar in the industry it is essential to test end-product quality For example in the wheat breeding program potential lines are baked into bread which is evaluated forhigh loaf volume Currently there is no equivalent end-product test for oats This is in part due to the lack oflaboratory scale oat processing methodology In response to this need a small scale method for conditioning oatswas developed to mimic the heatmoisture treatments used in the industry to inactivate enzymes detrimental to quality The conditioned groats were then flaked using a bench top flaking machine developed at CRC Hot oatmeal was chosen to test for differences in end-product quality among genotypes and environments

Flake granulation varied significantly (Plt001) with G and E Genotype response to growing site varied but only one genotype pair was involved in a significant change in rank order for the proportion of largest flakes The majority of total variation in the size of flakes was due to genotype Water absorption capacity of oat flakes was also significantly (Plt001) affected by genotype environment and genotype-by-environment interactions The only significant change in rank order occurred between CDC Boyer and Triple Crown but both were low absorption types

Variation was observed among genotypes for hot oatmeal texture The force required for the probe to descend into the oatmeal as well as the amount of sample that adhered to the probe was significantly (Plt001) affected by genotype but not environment Genotypes with high positive force and area values (Triple Crown and CDCBoyer) appeared to be more fluid with two distinct phases whole flakes and paste The texture curves also peaked more rapidly These observations likely corresponded to the relative ease of the probe to travel through therelatively weak paste followed by a rapid increase in force as the probe sensed flakes that had settled to the bottomof the canister Alternatively oatmeals made with relatively low positive force and area values (AC AssiniboiaOT288 AC Medallion) appeared thicker with flakes more uniformly dispersed throughout the samples These texture curves had a more gradual slope approaching the peak Oatmeal made from Triple Crown stuck to the probe the least and AC Assiniboia tended to stick the most

Stringiness which is a measure of the length of time ldquoropesrdquo of oatmeal extend from the sample surface to theascending probe varied with genotype and environment The most stringy oatmeals were made from Triple Crown grown at all environments Genotype-by-environment interactions were only significant at a 5probability level but involved several cross over effects between OT288 with CDC Boyer and AC Medallion

Section Two - Nitrogen Fertilization Study

Physical Quality and Composition Nitrogen fertilization rate significantly affected hull protein oil andbeta-glucan content Environment-by-nitrogen interaction effects also significantly influenced these parameters This means that the response to nitrogen fertilization depended on the growing site For example Figure 3 shows that increasing the nitrogen rate from 0 to 120 kgha resulted in an increase in beta-glucan by as much as 1 at the Winnipeg site This response was less apparent at environments with high initial soil nitrogenindicating that there is likely an optimum level of nitrogen availability above which fertilization does not increasebeta-glucan A similar trend was observed for protein Nitrogen fertilization had a slight decreasing effect on hulland oil contents at environments with low initial soil nitrogen levels Nitrogen had a greater influence on the total variation in oat composition compared to hull content but either genotype or environment still had the most effect in all cases Breakage was not significantly affected by nitrogen fertilization

Figure 3 Effect of nitrogen fertilizer rate on oat beta-glucan content

Wholemeal Pasting Properties Wholemeal pasting properties as measured by the RVA were significantlyaffected by nitrogen fertilization except setback viscosity Component of variation analysis indicated that eitherenvironment or genotype played a greater role in the variation of wholemeal pasting

Colour Nitrogen significantly affected whole oat groat and wholemeal L (brightness) a (red to green scale)and b (blue to yellow scale) values However component of variation analysis revealed that nitrogen fertilizationcaused negligible variation in colour compared to the effects of genotype and environment Genotype was the major contributor to total variation in hull and groat L and a and environment played an increasing role in thevariation of wholemeal values The lightest coloured wholemeals were produced at the Silverton and Morden sitesin 1998 and Triple Crown had the lightest wholemeal at all sites

Conclusion

The results from this study provide producers millers oat processors and breeders with information regarding therelative effects of genotype environment and nitrogen fertilization on the quality of oats destined for the foodindustry This study reiterated the importance of soil fertility testing as the availability of sufficient levels ofnitrogen will help ensure high beta-glucan and protein as well as low hull and oil contents all of which areimportant for food quality oats On the other hand nitrogen fertilization above a critical level will not likely affectthese traits Soil fertility also has the potential to influence oat wholemeal pasting properties which becomesimportant when the oats are processed into food products Controlling variation in groat breakage or colour is not possible through the fertilization treatments used in this study Improving the milling properties composition and starch functionality of oats is best done by breeding due to large genotypic effects in addition to careful consideration to environment Further research is needed to identify the specific environmental factors that affectoat quality Utilizing lab scale oat processing methodology breeding programs could select for oats with specific

end-product texture Genotype-by-environment interactions indicate that multiple growing sites may be requiredto select for flake granulation and water absorption capacity Future research should investigate links between instrumental texture analysis and sensory evaluation of oatmeal to determine which measurements are mostimportant to the food industry

Acknowledgements

We would like to acknowledge the financial support from the Agri-Food Research and Development Initiative (ARDI) for this project

Varietal and Annual Variations in Pasting

Properties of Sweetpotato Starch

Kenji Katayama Seiji Tamiya and Katsumi Komaki

National Agriculture Research Center

Agriculture Forestry and Fisheries Research Council Secretariat

In Japan most of the sweetpotato starch is consumed for producing glucose syrup or isomerized glucose syrupand the rest is used for foodstuffs However the use of sweetpotato starch in Japan is comparatively limited Theuse of sweetpotato starch is primarily determined by the physicochemical properties Pasting properties influence the quality of food processing materials and industrial products and are often determined to evaluate theperformance of starches practically Crop quality is generally influenced by both cultivars and environmental factors To breed varieties for starch-pasting properties it is necessary to evaluate the varietal and environmentalvariations To analyze the varietal and annual variations in starch-pasting properties in sweetpotato storage roots twenty cultivars and strains were grown in both 1996 and 1997 The starch-pasting properties were investigated using a Rapid Visco-Analyzer (RVA) and the amylose content and starch content were also examined The pasting properties exhibited a wide ranges of variation among cultivars and strains and the amylose contentranged between 133 and 172 (Table 1) The correlation coefficients were 0867 for the pasting temperature0654 for the peak viscosity 0784 for the setback 0902 for the amylose content and 0864 for thestarch content between the two years Analysis of the variance demonstrated that the varietal differences weresignificant at the 01 level for the pasting temperature setback amylose content and starch content Thedifferences among strains and years were significant at the 1 level for the pasting temperature peak viscosity andbreakdown The estimated heritability values were 080 for the pasting temperature 049 for the peak viscosity077 for the setback 088 for the amylose content and 085 for the starch content The amylose content hadsignificant positive correlations in both years with the pasting temperature the peak viscosity temperature and thesetback The starch content did not have any significant correlation with the pasting properties and the amylose content These results indicate that it is possible to breed cultivars for improving the starch-pasting properties in sweetpotato

Table 1 RVA pasting properties of starch (5) amylose content and starch content of sweetpotato cultivated in 1996 and 1997

Cultivar or strain１)

Pasting temperature ()

Peak viscositytemperature ()

Peak viscosity(RVU)

Breakdown (RVU)

Setback (RVU)

Amylosecontent ()

Starch content ()

Beniazuma (R) 696plusmn04 775plusmn00 56plusmn1 5plusmn1 89plusmn3 146plusmn01 215plusmn14

Kokei 14 (B) 705plusmn08 774plusmn01 58plusmn0 7plusmn2 92plusmn4 153plusmn06 190plusmn00

Koganesengan (R) 697plusmn06 762plusmn00 59plusmn2 6plusmn0 93plusmn3 151plusmn03 214plusmn14

Hi-starch (R) 693plusmn01 780plusmn01 57plusmn3 6plusmn2 84plusmn1 144plusmn00 235plusmn21

Tamayutaka (R) 688plusmn02 769plusmn01 64plusmn3 4plusmn1 96plusmn1 149plusmn00 198plusmn09

Izumi 13 (L) 687plusmn03 862plusmn88 55plusmn2 3plusmn3 85plusmn3 160plusmn00 232plusmn12

Benihayato (R) 691plusmn08 950plusmn00 51plusmn1 0plusmn0 76plusmn1 147plusmn01 118plusmn19

Kankei 7 (B) 735plusmn05 889plusmn61 59plusmn6 2plusmn1 80plusmn3 165plusmn02 300plusmn05


Kyukei 36 (B) 697plusmn06 761plusmn09 69plusmn9 13plusmn3 81plusmn5 150plusmn01 209plusmn04

Tokyokintoki (L) 678plusmn05 950plusmn00 53plusmn5 0plusmn0 96plusmn5 172plusmn02 219plusmn13

Hayatoimo (L) 685plusmn01 932plusmn18 50plusmn0 1plusmn1 97plusmn6 152plusmn07 101plusmn42

Tanegasimamurasaki (L) 668plusmn02 848plusmn81 62plusmn0 2plusmn1 90plusmn4 143plusmn05 169plusmn00

Oki87-14 (O) 682plusmn05 754plusmn01 69plusmn2 6plusmn1 79plusmn1 133plusmn01 159plusmn25




Bis20-1 (I) 731plusmn08 950plusmn00 59plusmn2 0plusmn0 124plusmn3 167plusmn00 147plusmn03


Markham-1 (P) 707plusmn04 866plusmn76 63plusmn1 4plusmn3 95plusmn1 151plusmn05 153plusmn06

LSD(005) 152 1067 79 50 118 073 451

Each value mean plusmn standard deviation 1)RRegistered cultivar by Ministry of AFFJapan BJapanese breeding line LJapanese local cultivar OCollection in Okinawa IIntroduction from Indonesia PIntroduction from Papua New Guinea

Cassava and Starch Technology Research Unit Published paper

1996 1997 1998 1999 2000 2001 2002 2003 2004 2005

Research Project APPLICATION OF RICE

GENOMICS TO DEVELOP SUSTAINABLE CROPPING

Application of RVA to Optimisation of Sulfur Dioxide Concentration in

Cassava Starch Manufacturing

K Sriroth12 S Wanlapatit

1 K Piyachomkwan

2 and C G Oates

2

1Department of Biotechnology Kasetsart University Bangkok 10900 Thailand

2Cassava and Starch Technology Research Unit KAPI Kasetsart University

(National Center for Genetic Engineering and Biotechnology (BIOTEC) Thailand)

Abstract

The rapid visco analyzer (RVA) was used to determine changes in functional properties induced by

addition of sulfur dioxide (SO2) as sodium metabisulfite (Na2S2O5) during industrial scale

extraction of cassava starch Starch obtained from three factories with identical processing

practices and raw material supply but using different amounts of SO2 during processing exhibited

different paste properties Starch processed without SO2 had high peak trough and final

viscosities while intermediate (153 mgkg) and high (190 mgkg) SO2 concentration led to

intermediate and low viscosity properties respectively These effects were confirmed by processing

roots obtained from the one plantation in one factory using different amounts of SO2 Increased

SO2 during processing led to a higher residual SO2 and a decrease in starch paste viscosity from

413 to 384 RVU This trend was reproduced by laboratory-extracted starch using different levels

of SO2 In this case peak viscosity ranged from 444 RVU with no SO2 down to 385 RVU Use of sulfur

dioxide during starch processing is believed to improve starch extraction efficiency but this

study suggests that SO2 can also affect granule stability exhibited as reduced paste viscosity

The magnitude of this effect was also influenced by storage time of the starch Viscosity of pastes

made from starch (processed with or without SO2) which had been stored for different periods

continuously decreased (r2 gt 086) Rapid visco analysis can be used as a tool to predict the effect

of either storage or changing SO2 concentration during industrial processing

Paper presented in L O Brien AB Blakeney AS Ross and CW Wrigley (Eds) Cereals 98 48th Australian Cereal Chemistry

Conference Auguest 17 - 20 1998 Cairns Queensland Australia Page 341 - 347

Copyright copy 2000-2005 Cassava and Starch Technology Research Unit

All right reserved

SYSTEMS FOR THE GULF COAST

Location Beaumont Texas

Title GENETIC VARIATION AT THE WAXY LOCUS

ASSOCIATED WITH STARCH PASTING PROPERTIES

IN INTERNATIONAL RICE GERMPLASM

Authors

Chen Ming Hsuan

Bergman Christine

Fjellstrom Robert - bob

Submitted to Rice Technical Working Group

Meeting Proceedings

Publication Acceptance Date December 1 2003

Publication Date June 1 2004

Citation Chen M Bergman CJ Fjellstrom RG

2004 Genetic Variation At The Waxy Locus

Associated With Starch Pasting Properties In

International Rice Germplasm In Rice Technical

Working Group Meeting Proceedings February

29-March 4 2004 New Orleans La 2004 Cdrom

Technical Abstract Rice starch pasting properties

are used to characterize the processing and cooking

qualities of rice (Oryza sativa L) The Rapid Visco

Analyser (RVA) has become the standard method for

determination of rice pasting properties The Waxy

gene on rice chromosome 6 encodes the

granule-bound starch synthase enzyme which

controls much of the variation in grain amylose

content and reportedly has major effects on starch

pasting properties Amylose content however does

not explain all the variation in rice pasting

characteristics Some varieties with similar apparent

amylose content have very different pasting

viscosities Rexmont a javanica type rice with a

strong pasting curve has a characteristic single

nucleotide substitution resulting in an amino acid

change in exon 10 of the Waxy gene (ex10 SNP) We

are studying 164 diverse rice accessions with

apparent amylose contents ranging from 0 to 27

and determining the sequence variation in the Waxy

gene to identify associations between pasting

Project Team

MCCLUNG ANNA

FJELLSTROM ROBERT - BOB

PINSON SHANNON

Publications

Publications

Related National Programs

Plant Microbial amp Insect

Genetic Res Genomics amp

Genetic Improv I (301)

Global Change (204)

Related Projects

A COORDINATED RESEARCH

EDUCATION AND

EXTENSION PROJECT FOR

THE APPLICATION OF

GENOMIC DISCOVERIES TO

IMPROVE RICE IN THE

UNITED STATES

properties and genotypes and its linkage to the Waxy

CT-repeats microsatellite marker Genomic DNA of

rice varieties were extracted from leaf tissues The

CT repeat was determined using the Waxy

microsatellite marker The sequence variation in

exon 10 was detected by the dideoxyfingerprinting

method a hybrid between single-strand

conformation polymorphism and the dideoxy

sequencing method and was scored against a

Nipponbare control The rice pasting properties were

determined by RVA Two allele-types of the ex10

SNP namely the RXMT-type allele associated with a

strong RVA curve (S-RVA allele) and the NPBR- or

Jodon-type allele associated with a weak RVA curve

(W-RVA allele) were identified from 164 rice

accessions including non-glutinous and glutinous

varieties A mean comparison of the individual

characteristics of the RVA curve demonstrated that

the S-RVA allele has significantly (alpha = 005)

higher hot paste viscosity cool paste viscosity and

setback than those of the W-RVA allele regardless of

the amylose content A genetic marker via

allele-specific oligonucleotide PCR (ex10-ASO) to

this ex10 SNP has been developed and is able to

discriminate a strong RVA curve of the RXMT-type

from a weak RVA curve of the NPBR- or Jodon-type

In addition this S-RVA allele is linked to Waxy CT 11

repeats suggesting that both ex10-ASO and the

Waxy microsatellite marker are suitable to be used in

breeding programs for varietal development of

pasting properties However amylose content did

contribute to the pasting properties of the RVA curve

of the rice accessions with the W-RVA allele

excluding the glutinous varieties The amylose

content is negatively correlated with the RVA of peak

viscosity hot paste viscosity and breakdown (r =

-085 -075 and -079 respectively)

and is positively correlated with the setback (r =

076) In conclusion the high association of

ex10-SNP and Waxy CT repeats to rice starch pasting

properties as observed in the evaluation of the

diverse international germplasm suggests these

ex10-ASO and Waxy microsatellite markers can be

used as markers in varietal development programs

using international accessions Since RVA is

environment dependent and requires 3 grams of

flour from mature rice kernels the availability of

markers will accelerate and increase accuracy in

p rogeny selection in the breeding program Last Modified 02122006

Comparison of Starch Pasting Properties at Various Cooking Conditions Using the Micro Visco-Amylo-Graph and the Rapid Visco Analyser Dong Soon Suh (1) and Jay-lin Jane (12) (1) Department of Food Science and Human Nutrition Iowa State University Ames IA 50011 (2) Corresponding author Phone 1-515-294-9892 Fax 1-515-294-8181 E-mail ltjjaneiastateedugt Cereal Chem 80(6)745-749 Accepted June 16 2003 Copyright 2003 American Association of Cereal Chemists Inc Pasting profiles of selected starches were compared by using a Micro Visco-Amylo-Graph (MVA) and a Rapid Visco Analyser (RVA) Effects of cooking (heatingcooling) rate and stirring speed on starch pasting properties were examined The pasting viscosity of a starch suspension (8 ww dsb) was measured at a fast (6 癈min) and slow (15 癈min) cooking rate while being stirred at either 75 rpm or 160 rpm The pasting temperatures (PT) of all starches were higher when measured at the fast cooking rate than those at the slow cooking rate except for wheat measured by using the RVA PT was also higher when measured at the slow stirring speed (75 rpm) than at the fast stirring speed (160 rpm) in both RVA and MVA When stirring speed increased from 75 rpm to 160 rpm peak viscosity of all starch pastes except potato decreased measured by using the RVA but increased by using the MVA In general amylograms of these starches obtained by using the MVA showed less breakdown but greater setback viscosity than did that obtained by using the RVA Differences in starch pasting properties between MVA and RVA measured at the same cooking and stirring rates were attributed mainly to the difference in spindle structure

rapid Visco Analyzer (RVA) as a tool for differentiating

potato cultivars on the basis of flour pasting properties

The

American Journal of Potato Research MayJun 2003 by Higley J S Love S L Price W

J Nelson J E Huber K C

Save a personal copy of this article and quickly find it again with Furlnet Its free Save it

Accepted for publication February 21 2003

ABSTRACT

Potatoes of two cultivars representing extremes in potato texture Russet Burbank (mealy) and IdaRose

(waxy) were lyophilized ground into flour and analyzed with a Rapid Visco Analyzer (RVA) to identify

flour pasting characteristics unique to each cultivar A factorial experiment which included multiple

levels of heating rate peak temperature and flour concentration was employed to assess RVA run

parameter association with flour pasting behaviors and the potential to differentiate cultivars according

to the responses Pasting profiles of the potato flour provided a unique functional fingerprint for each

cultivar flour which embodies structural and molecular components of the native potato tissue Pasting

profile viscosity attributes were influenced by variable levels of heating rate peak temperature and flour

concentration At increasing flour concentrations RVA viscosity attributes increased in magnitude but

possessed similar pasting curves A variable heating rate primarily affected events occurring early within

the pasting profile (time to gelatinization time to peak viscosity peak viscosity) while changes in peak

temperature influenced viscosity attributes (trough viscosity breakdown final viscosity total setback)

associated with the latter portion of the viscosity curve A high peak temperature generally resulted in

increased breakdown and total setback and decreased trough and final viscosities RVA viscosity

attributes time to gelatinization peak viscosity breakdown and final viscosity were identified as

potential characteristics for cultivar differentiation Discrimination of the cultivar extremes was affected

by RVA run parameters and was maximized at moderate heating rates (4 to 6 C min^sup -1^)

moderate to high levels of peak temperature (85 to 90 C) and intermediate flour concentrations

ADDITIONAL KEY WORDS Solanum tuberosum starch Russet Burbank IdaRose

Continue article

ADVERTISEMENT

RESUMEN

Papas de dos cultivares que representan condiciones extremas Russet burbank (harinoso) e IdaRose

(ceroso) fueron liofilizadas molidas hasta convertirlos en harina y analizadas con un Analizador Visco

Rapid (RVA) para identificar las caracteristicas especificas de la masa prroveniente de la harina de cada

cultivar Un experimento factorial el cual incluyo niveles multiples de la tasa de calor temperatura

maxima y concentracion de harina se utilizo para determinar la asociacion del parametro de la masa y su

potencial para diferenciar los cultivares de acuerdo a las respuestas Los perfiles de la masa

proporcionaron un patron unico de bandas funcional para la harina de cada cultivar lo cual incluye a los

componentes estructurales y moleculares del tejido natural de la papa Los atributos de viscosidad del

perfil de la masa fueron influenciados por los niveles variables de la tasa de calentamiento temperatura

maxima y concentracion de harina Al incrementarse la concentracion de harina las cualidades de

viscosidad RVA aumentaron en magnitud pero presentaron curvas similares en la masa Una tasa

variable de calentamiento afecto principalmente los eventos que ocurren inicialmente en el perfil de

amasado (tiempo para la gelatinizacion tiempo para la maxima viscosidad maxima viscosiedad)

mientras que los cambios en la temperatura maxima ejercieron influencia sobre los atributos de

viscosidad (viscosidad inicial deterioro viscosidad final retroceso total) asociados con la ultima porcion

de la curva de viscosidad Una temperatura maxima generalmente resulto en el aumento del deterioro y

retroceso total y disminuyo la viscosidad inicial y final Los atributos de viscosidad RVA tiempo de

gelatinizacion viscosidad maxima deterioro y viscosidad final fueron identificados como caracteristicas

potenciales para la diferenciacion de cultivares La discriminacion de los extremos del cultivar fue

afectada por los parametros RVA corridos y llego al maximo con tasas moderadas de calentamiento (4

a 6 C min^sup -1^) moderados a altos niveles de temperatura maxima (85 a 90 C) y concentraciones

intermedias de harina

Abbreviations RVA = Rapid Visco Analyzer RB = Russet Burbank IR = IdaRose

INTRODUCTION

While the definition of quality is relative and varies according to the intended end-use almost all food

applications of potato involve some aspect of heating (eg blanching baking boiling frying) which

affects the final texture of potato tissue As no single potato cultivar has been shown to be appropriate

for all food applications (Ereifej et al 1997 Pardo et al 2000) a cultivar is selected for a specific end-use

for its ability to provide optimum processing performance and product quality For any end-use texture

is a key determinant of quality which requires a potato to maintain a desired texture through a heating

process

Cooked potato texture has been traditionally classified in terms of mealiness and waxiness McComber et

al (1994) defined mealy potato cultivars as those that cook to yield a dry-appearing tissue that crumbles

or sloughs readily In contrast waxy potatoes possess a moist appearance a gummy mouth feel and a

firm texture Generally mealy potatoes are deemed more suitable for the majority of processed products

while waxy varieties are most often utilized in boiling and canning applications where tissue integrity and

firmness are paramount (McComber et al 1994)

The physical basis for cooked potato texture has been attributed to the properties of both the cellular

structures and molecular components within the tissue Andersson et al (1994) have provided a

summary of factors that have been reported to influence cooked potato texture tissue total solids starch

content starch granule size parenchyma cell size pectic substance nature and content tissue specific

gravity and calcium and other cation levels Continued research efforts corroborate a multiple-factor

basis (Alvarez et al 2001) for cooked potato texture that involves starch (Jarvis et al 1992 Shomer

1995 Shomer et al 1995 Agblor and Scanlon 1998 Ormerod et al 2002) cell wall and middle lamellae

structural components (Ng and Waldron 1997 van Marle et al 1994 1997 Alvarez and Canet 1998

Ormerod et al 2002) and other minor tissue constituents (van Marle et al 1997 Alvarez and Canet

1999 Blahovec et al 1999 Binner et al 2000) The involvement of multiple factors has complicated the

ability to screen for or predict tissue textural characteristics on the basis of any single attribute While

tissue specific gravity has proven to be the most useful routine predictor of cooked potato texture to

date it does not reliably predict textural characteristics across cultivar boundaries (McComber et al

1988)

Rheological methods offer potential to account for multiple effects through measurement of material

properties which are a function of the material collective composition and structure More specifically

viscometric analyses which can be used to monitor the viscosity of starch-containing materials through

a heating and cooling cycle could prove useful for detecting subtle differences in cultivar pasting

characteristics corresponding to cooked potato texture A similar approach has been used successfully

within wheat-breeding programs to screen cultivars for white salted noodle potential (Crosbie 1991

Konik et al 1992 Panozzo and McCormick 1993 Bhattacharya and Corke 1996 Batey et al 1997)

Attempts to relate the pasting behaviors of isolated starches with cooked potato texture have met with

variable success McComber et al (1988) reported no correlation between potato mealiness and

amylograph starch pasting attributes While Hopkins and Gormley (2000) noted a tendency for a starch

of a waxy-textured potato to exhibit low peak paste viscosity and a high degree of setback

(retrogradation) it was acknowledged that isolated starch behavior did not solely account for observed

potato textural characteristics Starch swelling gelatinization and retrogradation behavior is

dramatically influenced by other constituents within potato tissue (Suzuki and Hizukuri 1974 1979) The

use of the entire potato tissue (rather than just the isolated starch) has shown potential for

differentiating cultivars on the basis of their respective textural attributes Unrau and Nyland (1957)

reported a positive correlation (r = 095) between amylograph maximum relative viscosity of

whole-tissue flours and sensory mealiness scores However limitations associated with the length of

time and the amount of material required for analysis likely discouraged additional investigation no

additional work was done to define run conditions that maximized cultivar differentiation These earlier

limitations may be overcome by use of the Rapid Visco Analyzer (RVA) which affords a reduced sample

requirement shorter analysis time and better control of run parameters in comparison to earlier

instruments

The long-range goal of this work is to assess the potential of the RVA to distinguish whole-tissue flours of

potato cultivars of differing textural classification This study represents a first step toward

accomplishment of this goal with initial efforts focused on two cultivar extremes Russet Burbank (mealy

texture) and IdaRose (waxy texture) Specific project objectives were (1) to evaluate the effect of

variable RVA run parameter levels (heating rate peak temperature and flour concentration) on cultivar

flour viscosity attributes (2) to identify RVA viscosity attributes of importance for differentiation of

cultivar flours and (3) to determine approximate RVA run parameter levels that allowed maximal

differentiation of the two cultivar extremes This information is expected to enhance the efficiency of

potato-breeding programs by stream-lining new variety development and improving ability to objectively

select for desired quality traits

MATERIALS AND METHODS

Material Source

Two cultivars representing extremes in potato texture and specific gravity Russet Burbank (RB) (mealy

texture specific gravity = 1084) and IdaRose (IR) (waxy texture specific gravity = 1067) were the

focus of this study Experimental material was grown during the 2000 crop year at the University of Idaho

Research and Extension Center located at Aberdeen ID and harvested in the final week of September

Cultivar specific gravity values were determined according to the weight-in-airweight-in-water method

(Kleinschmidt et al 1984) Harvested tubers were placed into storage at 16 C and gradually cooled to 5

C over a 5-wk period Tubers remained in storage at 5 C (for at most 1 wk) prior to processing

Potato Flour Preparation

Potatoes (20 lbs) of each cultivar were peeled cut into strips (1x1x5-cm) using a manual french fry

cutter and transferred to deionized water (1 L) to rinse off residual starch and inhibit enzymatic

browning of tissue Potato strips were then drained transferred to zip-lock bags frozen and stored at

-20 C after which frozen strips were lyophilized to a final moisture content of 1 to 3 (wwb) using a

Labconco laboratory freeze dryer (Kansas City MO) Lyophilized strips were converted into flour using a

Waring Blender which was operated at high speed through a Powerstat(R) Variable Autotransformer (70

volt setting) Lyophilized tissue was blended (30 sec) after which the ground material was passed over

a sieve (US No 20) Material unable to pass through the sieve was returned to the blender for an

additional grinding (10 sec) and passed over the sieve again Ground material collected through the

sieve was retained and stored at -20 C until further analyzed

Starch Isolation from Tubers

Starch was isolated from RB and IR tubers using a slight modification of the method of Ganga and Corke

(1999) The modification entailed substitution of aqueous 0007M sodium bisulfite solution (400 mL) for

distilled water in the initial potato maceration step to reduce browning of the tissue Extracted starch

obtained from the procedure was washed exhaustively with deionized water recovered on a Buchner

funnel partially dehydrated on the filter with ethanol and allowed to dry at ambient temperature

Flour and Starch Compositional Analysis

The proximate composition was determined for RB and IR flours to aid interpretation of rheological data

The moisture content of dried flours was determined using AACC Method 44-40 (AACC 2000) Flour

protein content was estimated by nitrogen combustion (N x 625) according to AACC Method 46-30

(AACC 2000) Lipid content was measured according to AOAC Method 92039C (AOAC 1990) using

lyophilized flour (10 g) Flour ash content was conducted according to AACC Method 08-01 (AACC 2000)

while total carbohydrate was calculated by difference Flour total starch content was determined using a

Megazyme (Wicklow Ireland) Total Starch Assay Kit AACC Method 76-13 (AACC 2000) Starch apparent

amylose was determined as described by Morrison and Laignelet (1983) while starch phosphorus

calcium and magnesium contents were determined by inductively coupled plasma-atomic emission

spectroscopy (Anderson 1996) All flour and starch analyses were conducted at least twice

Flour Thermal Analysis

Gelatinization behaviors of lyophilized flour were analyzed in duplicate by Differential Scanning

Calorimetry (DSC) For each cultivar flour (10 mg) was weighed into sample pans mixed with deionized

water (20 [mu]L) sealed and allowed to equilibrate overnight Sample pans were heated from 20 C to

180 C at a rate of 10 C min^sup -1^ using a Pyris-1 Thermal Analytical System (Perkin Elmer Norwalk

CT)

Flour Rapid Visco Analyzer (RVA) Analysis

Pasting behaviors of cultivar flours were evaluated using the Rapid Visco Analyzer (RVA) to assess RVA

run parameter influence on cultivar flour pasting behavior Based on preliminary experiments three RVA

run parameters (heating rate peak temperature and flour concentration) were selected for variation

within a factorial design The factorial design included five levels each of heating rate and peak

temperature and three different flour concentrations For each run an appropriate amount of flour (25

30 or 35 g dwb) was weighed into an RVA canister followed by the addition of deionized water to

achieve a final net weight (flour + water) of 280 g Flour suspensions were analyzed under conditions of

continuous shear (160 rpm) beginning with an initial hold at 60 C (2 min) followed by heating to the

designated peak temperature (75 80 85 90 or 95 C) at a specified linear heating rate (2 3 4 6 or 8

C min^sup -1^) Upon attainment of the desired peak temperature suspensions were always subjected

to a common hold (4 min) at peak temperature followed by linear cooling to 50 C (cooling rate mirrored

heating rate) and a consistent final hold at 50 C (4 min) The RVA viscosity attributes tracked included

time to gelatinization time to peak viscosity peak viscosity trough viscosity breakdown final viscosity

and total setback (Figure 1) Peak trough and final viscosity readings were obtained directly from RVA

pasting profiles at specified points along the curve while breakdown and total setback values were

derived from peak minus trough and final minus trough respectively RVA time to gelatinization was

determined as the run time at which flour viscosity increased 30 RVU units above baseline while time to

peak viscosity was the run time at which peak viscosity was achieved The RVA factorial experiment was

replicated three times

Statistical Analysis

Cultivar mean flour and starch compositions were contrasted using two sample t-tests Relationships

between RVA run parameters (flour concentration heating rate and peak temperature) and RVA

viscosity attributes (Figure 1) were investigated using correlation analysis and analysis of variance To

preserve the power of statistical tests analyses for the effects of heating rate and peak temperature

were conducted for each flour concentration and cultivar separately All computations were carried out

using SAS (SAS 1999)

RESULTS AND DISCUSSION

Potato Flour and Starch Characteristics

Flours and starches of Russet Burbank (RB) and IdaRose (IR) cultivars were initially characterized to

provide insight into their respective flour pasting properties Mean compositions of freeze-dried potato

flours are contrasted in Table 1 The proximate composition of IR flour was not significantly different from

that of RB with exception of protein content which was slightly higher for IR flour Though flour

carbohydrate contents for the two cultivars were not significantly different RB flour possessed a

significantly higher starch content as might be expected on the basis of its higher tuber specific gravity

(1084 compared to 1067 for IR) Significant differences in starch composition were also evident

between the two cultivars (Table 2) While amylose contents of both cultivars coincided with previously

reported values (amyloseamylopectin ratio of 13) for potato starch (Johnston et al 1968 Ormerod et

al 2002) IR starch contained a slightly higher apparent amylose content compared to that of RB (Table

2) Russet Burbank starch possessed slightly higher levels of phosphorus which occurs primarily as

phosphate monoester covalently linked to starch amylopectin (Lim and Seib 1993 Jane et al 1996)

while IR starch possessed significantly higher levels of divalent cations (calcium and magnesium)

Thermal analysis of flours demonstrated significant differences between the gelatinization behaviors of

the two cultivars (Table 3) While both flours exhibited nearly identical enthalpies and gelatinization

temperature ranges gelatinization onset (T^sub o^) peak (T^sub p^) and completion (T^sub c^)

temperatures for RB flour were approximately 3 C lower than those of IR

Influence of RVA Run Parameters

A primary objective of this study was to analyze the influence of RVA run parameters on the pasting

behaviors of RB and IR flours While previous researchers have sought to differentiate potato cultivars on

the basis of starch pasting behavior such studies have primarily utilized (1) isolated potato starch and (2)

standard pasting methods Preliminary RVA trials utilizing both flours and isolated starches of the same

cultivar revealed fundamental pasting differences between the two materials (data not shown) The

report that non-starch components within potato tissue influence starch gelatinization and pasting

behavior (Suzuki and Hizukuri 1979) prompted use of whole-tissue flour within our experiments

Both RB and IR pasting curvesprofiles were similarly influenced by flour concentration thus a variable

flour concentration did not appear to offer any advantage for discriminating the two cultivars Increasing

the flour concentration simply increased the magnitude of all RVA viscosity attributes but did not alter

the overall shape of the pasting curves Nevertheless the intermediate flour concentration (30 g)

provided the greatest level of precision and therefore will be the focus of further discussion unless

otherwise specified

The RVA run parameters (heating rate and peak temperature) significantly impacted potato flour pasting

behavior (Table 4) Significant interactions between heating rate and peak temperature were seen for

several RB viscosity attributes though no such interactions were observed for any IR viscosity attributes

Nevertheless interactions were not severe and did not appear to confound the main effects For both

cultivars heating rate exhibited a significant effect on virtually all flour viscosity attributes with the

exception of time to gelatinization for RB In contrast peak temperature influenced the magnitude of

RVA viscosity attributes beginning with or downstream of peak viscosity for IR and RB flours

respectively

Correlation analysis was used to further relate heating rate and peak temperature effects to RVA

viscosity attributes and to explore interrelationships amongst the various RVA viscosity attributes In

general heating rate gave the strongest relationships with the flour pasting events leading up to and

including peak viscosity (Tables 5 and 6) For all combinations of RVA run parameters RB flour

consistently gelatinized faster than IR (Figure 2) which observation agrees with flour gelatinization data

obtained by DSC (Table 3) The higher amylose and divalent cation contents of IR starch as well as the

higher phosphorus levels within RB starch are consistent with a more rapid swelling and gelatinization

for the latter (Suzuki and Hizukuri 1979 Bergthaller et al 1999 Ormerod et al 2002) Though heating

rate exhibited a strong negative correlation with time to gelatinization for IR flour RB was unaffected by

differences in heating rate (Tables 5 and 6)

As anticipated heating rate was also inversely correlated with time to peak viscosity (Tables 5 and 6)

Russet Burbank flour consistently attained peak viscosity prior to IR flour (up to a 10 min differential was

observed between cultivars) in good agreement with Hopkins and Gormley (2000) who suggested that

a waxy potato starch required a longer time to achieve peak viscosity compared to a mealy potato starch

A higher concentration of divalent cations calcium and magnesium andor a higher amylose content

(Ormerod et al 2002) within its starch (Table 2) may have impeded the achievement of peak viscosity for

IR flour (Suzuki and Hizukuri 1979 Bergthaller et al 1999)

Heating rate exhibited a positive correlation with peak viscosity for both cultivars (Tables 5 and 6) thus

a more rapid heating rate produced higher flour peak viscosities As starch gelatinization for both flours

occurred over a range of temperatures (Table 3) a faster heating rate likely facilitated more starch

granules simultaneously in the swollen state producing a higher peak viscosity In contrasting the two

cultivars RB flour without exception exhibited a higher peak viscosity than that of IR (Figure 2) across all

RVA run parameter combinations evaluated This observation was most likely a function of flour starch

content (relatively higher for RB Table 1) though noted differences in starch phosphate monoester

amylose and divalent cation contents (Table 2) may also offer some explanation (Suzuki and Hizukuri

1979 Wiesenborn et al 1994 Collado and Corke 1997 Zeng et al 1997 Bergthaller et al 1999 Sasaki

et al 2000 Hoover 2001) For both cultivars relatively poor correlations were observed between

heating rate and all RVA pasting attributes downstream from peak viscosity (trough breakdown final

and total setback viscosities Tables 5 and 6) Thus a variable heating rate primarily affected events

occurring early on in the pasting profile

In contrast peak temperature exhibited limited effects on and did not correlate well with early pasting

events (Tables 4 5 and 6) For both cultivars flour peak viscosity values remained constant across all

peak temperatures evaluated While it is possible that starch granules may have reached maximum

swelling capacity at even the lowest peak temperature values within the study RVA viscosity attributes

downstream from peak viscosity were dramatically affected by peak temperature Alternatively

increased starch granule swelling at higher peak temperatures may have been offset by increased

granule susceptibility to breakdown in the presence of shear forces negating any net increase in peak

viscosity

In support of the latter breakdown exhibited strong positive correlation with peak temperature for both

cultivars (Tables 5 and 6) with the greatest degree of breakdown observed at high peak temperatures

Flour of RB consistently experienced more breakdown than that of IR (Figure 2) In general enhanced

breakdown at high peak temperatures was paralleled by decreases in both trough and final viscosities

which were both correlated to peak temperature (Tables 5 and 6) While a decrease in final viscosity

corresponding to a rise in peak temperature was observed for both cultivars this phenomenon was more

readily apparent with RB than IR flour At high peak temperatures there was a greater tendency for RB

flour to undergo enhanced breakdown resulting in a lower final viscosity in contrast to that of IR (Figure

2) Further total setback values were enhanced at high peak temperatures for both cultivars (Tables 5

and 6)

The differential response of RB and IR flours to changes in heating rate and peak temperature suggests

that pasting characteristics are distinct to cultivar Moreover manipulation of RVA run parameters could

serve to maximize discrimination of cultivars on the basis of their respective RVA viscosity attributes

Interrelationships between RVA Viscosity Attributes

Since several RVA viscosity attributes could potentially provide a basis for cultivar discrimination

correlation coefficients among the various RVA viscosity attributes were computed to narrow the

research focus (Tables 5 and 6) This process enabled the identification of attributes of greatest

importance and the elimination of redundancy While pasting events leading up to and including peak

viscosity were not strongly correlated with downstream RVA viscosity attributes early pasting events

were interrelated For both cultivar flours a significant inverse relationship was observed between peak

viscosity and time to peak Peak viscosity was retained as a more meaningful and interpretable attribute

while time to peak was eliminated from further consideration Since the strength of correlation between

time to gelatinization and peak viscosity differed with cultivar time to gelatinization also was selected for

additional investigation

Those attributes downstream from peak viscosity were also strongly interrelated The attribute

breakdown exhibited strong negative and positive correlation with trough and total setback viscosities

respectively High levels of breakdown were likely associated with a high degree of collapse of swollen

starch granules (low trough viscosity) corresponding to a greater release of solubilized starch capable of

reassociation during the cooling portion of the RVA profile (high total setback) Increased breakdown

generally resulted in a reduced final viscosity (paste viscosity losses due to high levels of breakdown

were not generally overcome by increased total setback) Though breakdown was inversely correlated

with final viscosity the strength of the relationship varied according to cultivar Thus from the latter

portion of the pasting curve breakdown (trough and total setback were eliminated due to strong

correlation with breakdown) and final viscosity attributes were also retained for further investigation

Thus four RVA viscosity attributes (time to gelatinization peak viscosity breakdown and final viscosity)

were selected for further analysis because they appeared to account for the majority of flour pasting

behaviors

Selection of RVA Run Parameters

To obtain additional insight into the RVA run parameters that provided maximal discrimination of RB and

IR cultivars three-dimensional surface plots were constructed for each of the four selected RVA

attributes Each plot depicted the mean difference in a RVA attribute between the two cultivars across all

experimental levels of heating rate and peak temperature (Figures 3 4 5 and 6)

The differential response of IR (varied with heating rate) and RB (unaffected by heating rate) flours with

regard to time to gelatinization resulted in a sloped surface (Figure 3) Maximum cultivar differentiation

was achieved at the lowest level of heating rate (2 C min^sup -1^) As noted previously peak

temperature exhibited minimal effect on time to gelatinization (gelatinization event always occurred

prior to attainment of peak temperature)

The mean difference in peak viscosity between RB and IR flours exhibited little change across all

combinations of RVA run parameters (Figure 4) though a slight optimum was achieved at intermediate

levels of heating rate (4 to 6 C min^sup -1^) and peak temperature (85 to 90 C) Nevertheless it would

appear that flour peak viscosity values are strongly inherent to cultivar and that suitable cultivar

differentiation will be achievable at nearly any RVA run parameter combination based on this variable

The potential use of peak viscosity as a point of quality discrimination among mealy and waxy potato

cultivars was first suggested by Unrau and Nylund (1957) and Kuhn et al (1959) both of whom reported

a preliminary correlation between maximum (peak) viscosity and mealiness Hopkins and Gormley (2000)

also noted that starch of waxy potatoes tended to exhibit a reduced peak viscosity

With regard to breakdown optimal differentiation of cultivars was achieved at intermediate levels of

heating rate (4 to 6 C min^sup -1^) and peak temperature (85 to 90 C) (Figure 5) Breakdown provided

excellent discrimination of RB and IR cultivars and produced the greatest magnitude viscosity

differential (gt200 RVU) of any particular RVA viscosity attribute evaluated This observation concurs with

previous reports that cultivars high in dry matter content (high specific gravity) are generally more prone

to viscosity breakdown (Wiesenborn et al 1994 Hopkins and Gormley 2000) Thus breakdown holds

great potential as a means of cultivar differentiation

The final viscosity of both cultivars exhibited dramatic response to changes in RVA run parameter

combinations As shown in Figure 6 an intermediate to high peak temperature (85 to 95 C) and a

moderate heating rate (4 to 6 C min^sup -1^) favored a higher relative final viscosity for IR while a low

peak temperature (75 C) at any heating rate resulted in a higher relative final viscosity for RB regardless

of heating rate

In summary the potential exists to optimize RVA run parameters for maximal differentiation of cultivars

The relative compositions of IR and RB flours were in general agreement with previous literature reports

and were reconciled with their respective pasting behaviors An RVA pasting profile provided a definitive

systematic fingerprint that embodied the rheological characteristics of each cultivar flour

While the use of conventional amylograph run parameters has been the standard procedure in previous

studies manipulation of these parameters (heating rate and peak temperature) enhanced the ability to

discriminate between IR (waxy texture) and RB (mealy texture) potato cultivars Time to gelatinization

peak viscosity breakdown and final viscosity RVA attributes exemplified the range of pasting behaviors

observed for cultivar flours and appeared to have the greatest potential for differentiating the two

cultivar extremes As maximal discrimination of cultivars did not generally occur with typical standard

RVA run parameter profiles differential cultivar response to RVA run parameters was exploited to

maximize discrimination of the two cultivar flours A moderate to high heating rate (4 to 6 C min^sup -1^)

combined with a moderate to high peak temperature of (85 to 95 C) provided the optimum separation on

the basis of peak viscosity breakdown and final viscosity A slower heating rate (2 C min^sup -1^)

enhanced cultivar discrimination with regard to time to gelatinization Thus differentiation of the two

cultivar extremes was possible on the basis on their respective flour pasting behaviors Using the noted

RVA run parameters future work will focus on an expanded number of potato varieties possessing a

standardized range of textural characteristics to assess the potential of the RVA to discriminate cultivars

ACKNOWLEDGMENTS

We recognize and thank the Idaho Potato Commission for providing financial support to this project and

acknowledge the USDA-NRI (Grant No 1999-03660) for granting funds for the purchase of the RVA

instrument Univ of Idaho Agric Exp Stn Paper no 03B01

LITERATURE CITED

AACC (American Association of Cereal Chemists) 2000 Approved methods of the AACC 10th ed

American Association of Cereal Chemists St Paul MN

AOAC (Association of Official Analytical Chemists) 1990 Official methods of analysis of AOAC

international 16th ed AOAC International Arlington VA

Agblor A and MG Scanlon 1998 Effects of blanching conditions on the mechanical properties of french

fry strips Am J Potato Res 75245-255

Alvarez MD and W Canet 1998 Rheological characterization of fresh and cooked potato tissues (cv

Monalisa) Z Lebensm Unters Forsch A 20755-65

Alvarez MD and W Canet 1999 Optimization of stepwise blanching of frozen-thawed potato tissues (cv

Monalisa) Eur Food Res Technol 210102-108

Alvarez MD W Canet and ME Tortosa 2001 Kinetics of thermal softening of potato tissue (cv Monalisa)

by water heating Eur Food Res Technol 212588-596

Anderson KA 1996 Micro-digestion and ICP-AES analysis for the determination of macro and micro

elements in plant tissues Atomic Spectrosc 1730-33

Andersson A V Gekas I Lind F Oliveira and R Oste 1994 Effect of preheating on potato texture Crit

Rev Food Sci Nutr 34(3)229-251

Batey IL BM Curtin and SA Moore 1997 Optimization of Rapid-Visco Analyser test conditions for

predicting Asian noodle quality Cereal Chem 74497-501

Bergthaller W W Witt and HP Goldau 1999 Potato starch technology StarchStaerke 51 235-242

Bhattacharya M and H Corke 1996 Selection of desirable starch pasting properties in wheat for use in

white salted or yellow alkaline noodles Cereal Chem 73721-728

Binner S WG Jardine CMCG Renard and MC Jarvis 2000 Cell wall modifications during cooking of

potatoes and sweet potatoes J Sci Food Agric 80(2) 216-218

Blahovec J J Vacek and K Patocka 1999 Texture of fried potato tissue as affected by pre-blanching in

some salt solutions J Texture Stud 30(5) 493-507

Collado LS and H Corke 1997 Properties of starch noodles as affected by sweetpotato genotype Cereal

Chem 74182-187

Crosbie GB 1991 The relationship between starch swelling properties paste viscosity and boiled noodle

quality in wheat flours J Cereal Sci 13145-150

Ereifej KI RA Shibli MM Ajlouni and A Hussein 1997 Chemical composition of variations of tissues and

processing characteristics in ten cultivars grown in Jordan Am Potato J 7423-30

Ganga ZN and H Corke 1999 Physical properties of starch of asian-adapted potato varieties J Sci Food

Agric 791642-1646

Hopkins S and R Gormley 2000 Rheological properties of pastes and gels made from starch separated

from different potato cultivars Lebensm Wiss Technol 33388-396

Hoover R 2001 Composition molecular structure and physicochemical properties of tuber and root

starches a review Carbohydr Polym 45253-267

Jarvis MC E Mackenzie and HJ Duncan 1992 The textural analysis of cooked potato 2 Swelling

pressure of starch during gelatinization Potato Res 3593-102

Jane J T Kasemsuwan JF Chen and BO Juliano 1996 Phosphorus in rice and other starches Cereal

Foods World 41827-832

Johnston FB B Urbas and G Khanzada 1968 Effect of storage on the size distribution and

amyloseamylopectin ratio in potato starch granules Am Potato J 45315-321

Kleinschmidt GD GE Kleinkoph DT Westermann and JC Zelewski 1984 Specific gravity of potatoes

University of Idaho Curr Info Ser No 609

Konik CM DM Miskelly and PW Gras 1992 Contribution of starch and non-starch parameters to the

eating quality of Japanese white salted noodles J Sci Food Agric 58403-406

Kuhn G NW Desrosier and G Ammerman 1959 Relation of chemical composition and some physical

properties to potato texture Food Technol 13183-185

Lim S and PA Seib 1993 Location of phosphate esters in a wheat starch phosphate by 31P-Nuclear

Magnetic Resonance Spectrocopy Cereal Chem 70145-152

McComber DR HT Homer MA Chamberlin and DF Cox 1994 Potato cultivar differences associated with

mealiness J Agric Food Chem 422433-2439

McComber DR EM Osman and RA Lohnes 1988 Factors related to potato mealiness J Food Sci

531423-1426

Morrison WR and B Laignelet 1983 An improved colorimetric procedure for determining apparent and

total amylose in cereal and other starches J Cereal Sci 19-20

Ng A and KW Waldron 1997 Effect of steaming on cell wall chemistry of potatoes (Solanum tuberosum

cv Bintje) in relation to firmness J Agric Food Chem 45 (9) 3411-3418

Ormerod A J Ralfs S Jobling and M Gidley 2002 The influence of starch swelling on the material

properties of cooked potatoes J Mater Sci 371667-1673

Panozzo JF and KM McCormick 1993 The Rapid Viscoanalyzer as a method for testing for noodle quality

in a wheat breeding program J Cereal Sci 1725-32

Pardo JE A Alvarruiz JI Perez R Gomez and R Varon 2000 Physical-chemical and sensory quality

evaluation of potato varieties (Solanum tuberosum L) J Food Qual 23149-160

SAS 1999 SASSTAT Users Guide Vol 1 Version 8 SAS Institute Inc Cary NC

Sasaki T T Yasui and J Matsuki 2000 Effect of amylose content on gelatinization retrogradation and

pasting properties from waxy and nonwaxy wheat and their F1 seeds Cereal Chem 7758-63

Shomer I 1995 Swelling behavior of cell-wall and starch in potato (Solanum- tuberosum L) tuber cells

1 Starch leakage and structure of single cells Carbohydr Polym 26 (1) 47-54

Shomer I R Vasiliver and P Lindner 1995 Swelling behavior of cell-wall and starch in potato (Solanum

tuberosum L) tuber cells 2 Permeability and swelling in macerates Carbohydr Polym 2655-59

Suzuki A and S Hizukuri 1974 The promotion of retrogradation of potato starch paste by potato extract

J Jpn Soc Starch Sci 21307

Suzuki A and S Hizukuri 1979 Basic studies on cooking potatoes II Effect of potato extract on the

interrelation of gelatinization-retrogradation of potato starch Cereal Chem 56(4) 257-261

Unrau AM and RE Nylund 1957 The relation of physical properties and chemical composition to

mealiness in the potato I Physical properties Am Potato J 34245-253

van Marle JT C Vandijk AGJ Voragen and ESA Biekman 1994 Comparison of the cooking behavior of

the potato cultivars Nicola and Irene with respect to pectin breakdown and the transfer of ions Potato

Res 37(2) 183-195

van Marle JT K Recourt C van Dijk HA Schols and AGJ Voragen 1997 Structural features of cell

walls from potato (Solanum tuberosum L) cultivars Irene and Nicola J Agric Food Chem 45

(5)1686-1693

Wiesenborn DP PH Orr HH Casper and BK Tacke 1994 Potato starch paste behavior as related to some

physicalchemical properties J Food Sci 59644-648

Zeng M CF Morris IL Batey and CW Wrigley 1997 Sources of variation for starch gelatinization pasting

and gelation properties in wheat Cereal Chem 7463-71

J S Higley1 S L Love2 W J Price3 J E Nelson1 and K C Huber1

1Department of Food Science and Toxicology University of Idaho PO Box 441053 Moscow ID 83844

2Aberdeen R amp E Center University of Idaho Aberdeen ID 83210

3Statistical Programs College of Agriculture University of Idaho Moscow ID 83844

Corresponding author Tel 208-885-4661 Fax 208-885-2567 E-mail huberkuidahoedu

Copyright Potato Association of America MayJun 2003

Provided by ProQuest Information and Learning Company All rights Reserved

Investigation of starch gelatinization in wheat grain cooking process



References

THE EFFECT OF GENOTYPE ENVIRONMENT AND GENOTYPE-BY-ENVIRONMENT INTERACTION ON OAT PROCESSING AND END PRODUCT QUALITY CHARACTERISTICS


Conclusion

Varietal and Annual Variations in Pasting Properties of Sweetpotato Starch


IL BateyA and MGlennie-Holmes

B

A CSIRO Plant Industry Grain Quality Research Laboratory

North Ryde 2113

B NSW Agriculture Agricultural Research Institute Wagga

Wagga 2650

The barley variety Schooner has been and still is one of the

major malting varieties grown in Australia However on

occasions it has been found not to give the malting quality

expected from indicators such as protein content About 15

years ago the variability became obvious with the then NSW

Barley Board receiving complaints about the lack of

correlation between germination and true maltability Samples

of Schooner of the same protein content and grain size would

also often malt differently if sourced from different areas

The poor correlation between germination and maltability was

confirmed by scientific studies (Taylor 1987) In addition

the relationship between protein content and malting

potential was shown to be more similar to that of feed barleys

rather than malting barleys For example in samples from the

1985 harvest the reduction in extract for each percent

increase in protein content was 125 and 121 for Triumph

and Clipper respectively For Schooner the reduction was

184 and for OConnor 224 (Glennie-Holmes 1987)

The reason for this variation has not been determined

However it is possible that it is related to the ability of

the starch to be degraded to soluble carbohydrate Starch has

been isolated from a number of varieties and breeding lines

and its properties have been studied The results of this

testing are reported here


Samples of the barley varieties Kaputar and Schooner and the

breeding lines WB136 amp WB185 were obtained from trials grown

at nine sites - Coonamble Dubbo Lowesdale Moree Bogan

Gate Tottenham Wagga Wagga Walgett and Yanco The barley

was milled in a Quadrumat Junior laboratory mill (Brabender

Duisburg Germany) adjusted for milling wheat The flour was

collected and starch was extracted from the flour using the

13th Australian Agronomy Conference10-15 September 2006 Perth WA [more] APEN 2006 International Conference 3-6 March 2006 Beechworth Victoria [more] Catchments to Coast 9 - 14 July 2006 Cairns Queensland[more]

















































Viscosity

Trough

Kaputar 325 - 330 280 - 316 109 - 151

Schooner 291 - 558 273 - 617 60 - 123

WB136 317 - 569 225 - 302 73 - 144

WB185 288 - 379 272 - 325 110 - 150









10μm of 226 - 250 161 - 221 and 234 - 269


Kaputar



Kaputar 234 - 244

Schooner 180 - 250

WB136 161 - 230

WB185 234 - 300















barley starches


Onset

degC

Peak

degC

ΔH

Jg

Onset

degC

Peak

degC

ΔH

Jg

Kaputar 559 ndash

567

613 -

624

50 -

58

959 -

975

1020-1031 04 -

06

Schooner 517 ndash

572

575 -

625

24 -

57

856 -

974

929-1027 04 -

18

WB136 526 ndash

566

585 -

620

44 -

57

948 -

976

1013-1028 04 -

06

WB185 528 ndash

575

596 -

626

47 -

59

952 -

988

1012-1036 03 -

06


at Moree and Dubbo















References



























--------------------------------------------------------------------------

------






















ity of rice




征值比较











不甚明显


分类号S51101 文献标识码A 文章编号1008-9209(2005)05-0518-06








ENVIRONMENT AND


INTERACTION ON OAT






Table of Contents




bull Conclusion






























CDC Boyer 1432 451 511


OT288 1485 466 433

















Conclusion



Acknowledgements












Peak viscosity(RVU)

Breakdown (RVU)

Setback (RVU)

Amylosecontent ()

Starch content ()





















LSD(005) 152 1067 79 50 118 073 451



1996 1997 1998 1999 2000 2001 2002 2003 2004 2005






1 K Piyachomkwan

2 and C G Oates

2




Abstract





















All right reserved






Authors

Chen Ming Hsuan

Bergman Christine



Meeting Proceedings






























Project Team

MCCLUNG ANNA


PINSON SHANNON

Publications

Publications





Global Change (204)

Related Projects


EDUCATION AND


THE APPLICATION OF


IMPROVE RICE IN THE

UNITED STATES





















































The





ABSTRACT




















Continue article

ADVERTISEMENT

RESUMEN
























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion



















































Viscosity

Trough

Kaputar 325 - 330 280 - 316 109 - 151

Schooner 291 - 558 273 - 617 60 - 123

WB136 317 - 569 225 - 302 73 - 144

WB185 288 - 379 272 - 325 110 - 150









10μm of 226 - 250 161 - 221 and 234 - 269


Kaputar



Kaputar 234 - 244

Schooner 180 - 250

WB136 161 - 230

WB185 234 - 300















barley starches


Onset

degC

Peak

degC

ΔH

Jg

Onset

degC

Peak

degC

ΔH

Jg

Kaputar 559 ndash

567

613 -

624

50 -

58

959 -

975

1020-1031 04 -

06

Schooner 517 ndash

572

575 -

625

24 -

57

856 -

974

929-1027 04 -

18

WB136 526 ndash

566

585 -

620

44 -

57

948 -

976

1013-1028 04 -

06

WB185 528 ndash

575

596 -

626

47 -

59

952 -

988

1012-1036 03 -

06


at Moree and Dubbo















References



























--------------------------------------------------------------------------

------






















ity of rice




征值比较











不甚明显


分类号S51101 文献标识码A 文章编号1008-9209(2005)05-0518-06








ENVIRONMENT AND


INTERACTION ON OAT






Table of Contents




bull Conclusion






























CDC Boyer 1432 451 511


OT288 1485 466 433

















Conclusion



Acknowledgements












Peak viscosity(RVU)

Breakdown (RVU)

Setback (RVU)

Amylosecontent ()

Starch content ()





















LSD(005) 152 1067 79 50 118 073 451



1996 1997 1998 1999 2000 2001 2002 2003 2004 2005






1 K Piyachomkwan

2 and C G Oates

2




Abstract



















Conference Auguest 17 - 20 1998 Cairns Queensland Australia 41 - 347


All right reserved






Authors

Chen Ming Hsuan

Bergman Christine



Meeting Proceedings






























Project Team

MCCLUNG ANNA


PINSON SHANNON

Publications

Publications





Global Change (204)

Related Projects


EDUCATION AND


THE APPLICATION OF


IMPROVE RICE IN THE

UNITED STATES





















































The





ABSTRACT




















Continue article

ADVERTISEMENT

RESUMEN
























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion















Viscosity

Trough

Kaputar 325 - 330 280 - 316 109 - 151

Schooner 291 - 558 273 - 617 60 - 123

WB136 317 - 569 225 - 302 73 - 144

WB185 288 - 379 272 - 325 110 - 150









10μm of 226 - 250 161 - 221 and 234 - 269


Kaputar



Kaputar 234 - 244

Schooner 180 - 250

WB136 161 - 230

WB185 234 - 300















barley starches


Onset

degC

Peak

degC

ΔH

Jg

Onset

degC

Peak

degC

ΔH

Jg

Kaputar 559 ndash

567

613 -

624

50 -

58

959 -

975

1020-1031 04 -

06

Schooner 517 ndash

572

575 -

625

24 -

57

856 -

974

929-1027 04 -

18

WB136 526 ndash

566

585 -

620

44 -

57

948 -

976

1013-1028 04 -

06

WB185 528 ndash

575

596 -

626

47 -

59

952 -

988

1012-1036 03 -

06


at Moree and Dubbo















References



























--------------------------------------------------------------------------

------






















ity of rice




征值比较











不甚明显


分类号S51101 文献标识码A 文章编号1008-9209(2005)05-0518-06








ENVIRONMENT AND


INTERACTION ON OAT






Table of Contents




bull Conclusion






























CDC Boyer 1432 451 511


OT288 1485 466 433

















Conclusion



Acknowledgements












Peak viscosity(RVU)

Breakdown (RVU)

Setback (RVU)

Amylosecontent ()

Starch content ()





















LSD(005) 152 1067 79 50 118 073 451



1996 1997 1998 1999 2000 2001 2002 2003 2004 2005






1 K Piyachomkwan

2 and C G Oates

2




Abstract





















All right reserved






Authors

Chen Ming Hsuan

Bergman Christine



Meeting Proceedings






























Project Team

MCCLUNG ANNA


PINSON SHANNON

Publications

Publications





Global Change (204)

Related Projects


EDUCATION AND


THE APPLICATION OF


IMPROVE RICE IN THE

UNITED STATES





















































The





ABSTRACT




















Continue article

ADVERTISEMENT

RESUMEN
























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion
















barley starches


Onset

degC

Peak

degC

ΔH

Jg

Onset

degC

Peak

degC

ΔH

Jg

Kaputar 559 ndash

567

613 -

624

50 -

58

959 -

975

1020-1031 04 -

06

Schooner 517 ndash

572

575 -

625

24 -

57

856 -

974

929-1027 04 -

18

WB136 526 ndash

566

585 -

620

44 -

57

948 -

976

1013-1028 04 -

06

WB185 528 ndash

575

596 -

626

47 -

59

952 -

988

1012-1036 03 -

06


at Moree and Dubbo















References



























--------------------------------------------------------------------------

------






















ity of rice




征值比较











不甚明显


分类号S51101 文献标识码A 文章编号1008-9209(2005)05-0518-06








ENVIRONMENT AND


INTERACTION ON OAT






Table of Contents




bull Conclusion






























CDC Boyer 1432 451 511


OT288 1485 466 433

















Conclusion



Acknowledgements












Peak viscosity(RVU)

Breakdown (RVU)

Setback (RVU)

Amylosecontent ()

Starch content ()





















LSD(005) 152 1067 79 50 118 073 451



1996 1997 1998 1999 2000 2001 2002 2003 2004 2005






1 K Piyachomkwan

2 and C G Oates

2




Abstract





















All right reserved






Authors

Chen Ming Hsuan

Bergman Christine



Meeting Proceedings






























Project Team

MCCLUNG ANNA


PINSON SHANNON

Publications

Publications





Global Change (204)

Related Projects


EDUCATION AND


THE APPLICATION OF


IMPROVE RICE IN THE

UNITED STATES





















































The





ABSTRACT




















Continue article

ADVERTISEMENT

RESUMEN
























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion




at Moree and Dubbo















References



























--------------------------------------------------------------------------

------






















ity of rice




征值比较











不甚明显


分类号S51101 文献标识码A 文章编号1008-9209(2005)05-0518-06








ENVIRONMENT AND


INTERACTION ON OAT






Table of Contents




bull Conclusion






























CDC Boyer 1432 451 511


OT288 1485 466 433

















Conclusion



Acknowledgements












Peak viscosity(RVU)

Breakdown (RVU)

Setback (RVU)

Amylosecontent ()

Starch content ()





















LSD(005) 152 1067 79 50 118 073 451



1996 1997 1998 1999 2000 2001 2002 2003 2004 2005






1 K Piyachomkwan

2 and C G Oates

2




Abstract





















All right reserved






Authors

Chen Ming Hsuan

Bergman Christine



Meeting Proceedings






























Project Team

MCCLUNG ANNA


PINSON SHANNON

Publications

Publications





Global Change (204)

Related Projects


EDUCATION AND


THE APPLICATION OF


IMPROVE RICE IN THE

UNITED STATES





















































The





ABSTRACT




















Continue article

ADVERTISEMENT

RESUMEN
























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion



























--------------------------------------------------------------------------

------






















ity of rice




征值比较











不甚明显


分类号S51101 文献标识码A 文章编号1008-9209(2005)05-0518-06








ENVIRONMENT AND


INTERACTION ON OAT






Table of Contents




bull Conclusion






























CDC Boyer 1432 451 511


OT288 1485 466 433

















Conclusion



Acknowledgements












Peak viscosity(RVU)

Breakdown (RVU)

Setback (RVU)

Amylosecontent ()

Starch content ()





















LSD(005) 152 1067 79 50 118 073 451



1996 1997 1998 1999 2000 2001 2002 2003 2004 2005






1 K Piyachomkwan

2 and C G Oates

2




Abstract





















All right reserved






Authors

Chen Ming Hsuan

Bergman Christine



Meeting Proceedings






























Project Team

MCCLUNG ANNA


PINSON SHANNON

Publications

Publications





Global Change (204)

Related Projects


EDUCATION AND


THE APPLICATION OF


IMPROVE RICE IN THE

UNITED STATES





















































The





ABSTRACT




















Continue article

ADVERTISEMENT

RESUMEN
























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion



------






















ity of rice




征值比较











不甚明显


分类号S51101 文献标识码A 文章编号1008-9209(2005)05-0518-06








ENVIRONMENT AND


INTERACTION ON OAT






Table of Contents




bull Conclusion






























CDC Boyer 1432 451 511


OT288 1485 466 433

















Conclusion



Acknowledgements












Peak viscosity(RVU)

Breakdown (RVU)

Setback (RVU)

Amylosecontent ()

Starch content ()





















LSD(005) 152 1067 79 50 118 073 451



1996 1997 1998 1999 2000 2001 2002 2003 2004 2005






1 K Piyachomkwan

2 and C G Oates

2




Abstract





















All right reserved






Authors

Chen Ming Hsuan

Bergman Christine



Meeting Proceedings






























Project Team

MCCLUNG ANNA


PINSON SHANNON

Publications

Publications





Global Change (204)

Related Projects


EDUCATION AND


THE APPLICATION OF


IMPROVE RICE IN THE

UNITED STATES





















































The





ABSTRACT




















Continue article

ADVERTISEMENT

RESUMEN
























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion




不甚明显


分类号S51101 文献标识码A 文章编号1008-9209(2005)05-0518-06








ENVIRONMENT AND


INTERACTION ON OAT






Table of Contents




bull Conclusion






























CDC Boyer 1432 451 511


OT288 1485 466 433

















Conclusion



Acknowledgements












Peak viscosity(RVU)

Breakdown (RVU)

Setback (RVU)

Amylosecontent ()

Starch content ()





















LSD(005) 152 1067 79 50 118 073 451



1996 1997 1998 1999 2000 2001 2002 2003 2004 2005






1 K Piyachomkwan

2 and C G Oates

2




Abstract





















All right reserved






Authors

Chen Ming Hsuan

Bergman Christine



Meeting Proceedings






























Project Team

MCCLUNG ANNA


PINSON SHANNON

Publications

Publications





Global Change (204)

Related Projects


EDUCATION AND


THE APPLICATION OF


IMPROVE RICE IN THE

UNITED STATES





















































The





ABSTRACT




















Continue article

ADVERTISEMENT

RESUMEN
























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion




ENVIRONMENT AND


INTERACTION ON OAT






Table of Contents




bull Conclusion






























CDC Boyer 1432 451 511


OT288 1485 466 433

















Conclusion



Acknowledgements












Peak viscosity(RVU)

Breakdown (RVU)

Setback (RVU)

Amylosecontent ()

Starch content ()





















LSD(005) 152 1067 79 50 118 073 451



1996 1997 1998 1999 2000 2001 2002 2003 2004 2005






1 K Piyachomkwan

2 and C G Oates

2




Abstract





















All right reserved






Authors

Chen Ming Hsuan

Bergman Christine



Meeting Proceedings






























Project Team

MCCLUNG ANNA


PINSON SHANNON

Publications

Publications





Global Change (204)

Related Projects


EDUCATION AND


THE APPLICATION OF


IMPROVE RICE IN THE

UNITED STATES





















































The





ABSTRACT




















Continue article

ADVERTISEMENT

RESUMEN
























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion






























CDC Boyer 1432 451 511


OT288 1485 466 433

















Conclusion



Acknowledgements












Peak viscosity(RVU)

Breakdown (RVU)

Setback (RVU)

Amylosecontent ()

Starch content ()





















LSD(005) 152 1067 79 50 118 073 451



1996 1997 1998 1999 2000 2001 2002 2003 2004 2005






1 K Piyachomkwan

2 and C G Oates

2




Abstract





















All right reserved






Authors

Chen Ming Hsuan

Bergman Christine



Meeting Proceedings






























Project Team

MCCLUNG ANNA


PINSON SHANNON

Publications

Publications





Global Change (204)

Related Projects


EDUCATION AND


THE APPLICATION OF


IMPROVE RICE IN THE

UNITED STATES





















































The





ABSTRACT




















Continue article

ADVERTISEMENT

RESUMEN
























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion















Conclusion



Acknowledgements












Peak viscosity(RVU)

Breakdown (RVU)

Setback (RVU)

Amylosecontent ()

Starch content ()





















LSD(005) 152 1067 79 50 118 073 451



1996 1997 1998 1999 2000 2001 2002 2003 2004 2005






1 K Piyachomkwan

2 and C G Oates

2




Abstract





















All right reserved






Authors

Chen Ming Hsuan

Bergman Christine



Meeting Proceedings






























Project Team

MCCLUNG ANNA


PINSON SHANNON

Publications

Publications





Global Change (204)

Related Projects


EDUCATION AND


THE APPLICATION OF


IMPROVE RICE IN THE

UNITED STATES





















































The





ABSTRACT




















Continue article

ADVERTISEMENT

RESUMEN
























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion




Acknowledgements












Peak viscosity(RVU)

Breakdown (RVU)

Setback (RVU)

Amylosecontent ()

Starch content ()





















LSD(005) 152 1067 79 50 118 073 451



1996 1997 1998 1999 2000 2001 2002 2003 2004 2005






1 K Piyachomkwan

2 and C G Oates

2




Abstract





















All right reserved






Authors

Chen Ming Hsuan

Bergman Christine



Meeting Proceedings






























Project Team

MCCLUNG ANNA


PINSON SHANNON

Publications

Publications





Global Change (204)

Related Projects


EDUCATION AND


THE APPLICATION OF


IMPROVE RICE IN THE

UNITED STATES





















































The





ABSTRACT




















Continue article

ADVERTISEMENT

RESUMEN
























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion






Peak viscosity(RVU)

Breakdown (RVU)

Setback (RVU)

Amylosecontent ()

Starch content ()





















LSD(005) 152 1067 79 50 118 073 451



1996 1997 1998 1999 2000 2001 2002 2003 2004 2005






1 K Piyachomkwan

2 and C G Oates

2




Abstract





















All right reserved






Authors

Chen Ming Hsuan

Bergman Christine



Meeting Proceedings






























Project Team

MCCLUNG ANNA


PINSON SHANNON

Publications

Publications





Global Change (204)

Related Projects


EDUCATION AND


THE APPLICATION OF


IMPROVE RICE IN THE

UNITED STATES





















































The





ABSTRACT




















Continue article

ADVERTISEMENT

RESUMEN
























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion








1 K Piyachomkwan

2 and C G Oates

2




Abstract





















All right reserved






Authors

Chen Ming Hsuan

Bergman Christine



Meeting Proceedings






























Project Team

MCCLUNG ANNA


PINSON SHANNON

Publications

Publications





Global Change (204)

Related Projects


EDUCATION AND


THE APPLICATION OF


IMPROVE RICE IN THE

UNITED STATES





















































The





ABSTRACT




















Continue article

ADVERTISEMENT

RESUMEN
























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion








Authors

Chen Ming Hsuan

Bergman Christine



Meeting Proceedings






























Project Team

MCCLUNG ANNA


PINSON SHANNON

Publications

Publications





Global Change (204)

Related Projects


EDUCATION AND


THE APPLICATION OF


IMPROVE RICE IN THE

UNITED STATES





















































The





ABSTRACT




















Continue article

ADVERTISEMENT

RESUMEN
























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion























































The





ABSTRACT




















Continue article

ADVERTISEMENT

RESUMEN
























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion




ABSTRACT




















Continue article

ADVERTISEMENT

RESUMEN
























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion























INTRODUCTION







process




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion




















1988)























instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion












instruments












Material Source









































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion




































CT)




























































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion





































otherwise specified








respectively






































viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion























viscosity










and 6)



























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion





























behaviors































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion
































of heating rate



















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion





















ACKNOWLEDGMENTS




LITERATURE CITED



























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion

























Chem 74182-187






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion






Agric 791642-1646






















531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion




531423-1426


























Res 37(2) 183-195



(5)1686-1693















References



Conclusion





Res 37(2) 183-195



(5)1686-1693















References



Conclusion



Investigation of starch gelatinization in wheat grain cooking

Documents

Transcript of Investigation of starch gelatinization in wheat grain cooking