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Noodle Method - RVA 12.06

This document describes a Rapid Visco Analyser (RVA) method for assessing noodle quality in flour using peak viscosity as a measurement. The RVA method involves heating a flour, wholemeal, or starch sample mixed with water and measuring viscosity over time. Studies have shown strong correlations between peak viscosity measurements and sensory noodle quality, making the RVA method suitable for quality control and monitoring consistency of wheat products. Values above 2400 cP for peak viscosity indicate superior quality flour for white salted noodles. Wholemeal analysis provides a rapid screening method for wheat breeding without flour production.

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227 views2 pages

Noodle Method - RVA 12.06

This document describes a Rapid Visco Analyser (RVA) method for assessing noodle quality in flour using peak viscosity as a measurement. The RVA method involves heating a flour, wholemeal, or starch sample mixed with water and measuring viscosity over time. Studies have shown strong correlations between peak viscosity measurements and sensory noodle quality, making the RVA method suitable for quality control and monitoring consistency of wheat products. Values above 2400 cP for peak viscosity indicate superior quality flour for white salted noodles. Wholemeal analysis provides a rapid screening method for wheat breeding without flour production.

Uploaded by

widya
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Perten Instruments Method Description

RVA Method 12.06

Noodle Flour Method


Scope
 Assess noodle quality of flour.
 Quality control.
 Monitor consistency of wheatmeal, flour or starch quality between batches.

Rapid Visco Analyser


The Rapid Visco Analyser (RVA) is a cooking stirring viscometer with ramped
temperature and variable shear profiles optimized for testing viscous properties.
The instrument includes international standard methods as well as full flexibility
for customer tailor-made profiles. Combining speed, precision, flexibility and
automation, the RVA is a unique tool for product development, quality and
process control and quality assurance.

Description
Research has shown that the quality of noodles made from wheat is largely dictated by the pasting quality of
the starch in the flour. This is now established for white salted noodles (Japanese style), and there is also
evidence that starch plays the dominant role in determining the quality of alkaline yellow (Cantonese style)
noodles.
A number of studies have shown strong correlations between the sensory quality of noodles and various
parameters of the RVA pasting curve, particularly peak viscosity. The RVA therefore can be used to provide
a rapid and objective test for noodle quality of wheat flour. The method is applicable to wholemeal, flour or
starch.

Example
Table 1. Linear correlation coefficients for the relationship between RVA peak viscosity and white salted
noodle quality as determined by sensory evaluation.

Material Noodle Quality Score


HA89 HB89
Wholemeal 0.754* 0.916**
Flour 0.849** 0.898**
Starch 0.916** 0.938**

Source: Panozzo, J. F. and McCormick, K. M., 1993. The Rapid Visco Analyser as a method of testing for
noodle quality in a wheat breeding program. J. Cereal Sci. 17:25-32).
Method
Twenty-minute pasting profile.

Sample Preparation
4.00 g wholemeal, 3.50 g flour, or 3.00 g starch at 14% moisture and 25.0 ml distilled water.

Profile
Time Type Value
[Link] Temp 60C
[Link] Speed 960 rpm
[Link] Speed 160 rpm
[Link] Temp 60C
[Link] Temp 95C
[Link] Temp 95C
[Link] Temp 50C
[Link] End
Idle Temperature: 60  1C
Time Between Readings: 4 s

Measure
PV: Peak viscosity (cP) BD: Breakdown (cP)
PTi: Time to peak (min) SB: Setback (SB)
TV: Trough/minimum viscosity (cP) FV: Final viscosity (cP)
TM
The PV is the RVA Noodle Index. Values of 2400 cP (200 RVU) or above indicate superior quality of
flour for white salted noodles.

White salted noodle sensory quality is positively correlated with peak viscosity of wheat wholemeal, flour
and starch, with correlation coefficients (r values) around 0.8 to 0.9. The reverse relationship between peak
viscosity and noodle quality has been observed for yellow alkaline noodles. Breakdown and setback values
are also useful predictors of sensory quality.

Analysis of wholemeal provides a rapid test suitable for screening in wheat breeding programs without the
need to produce a flour. If sprout damage is evident, amylase activity should be eliminated (use 100 mol
AgNO3 per gram flour or wholemeal in the test).

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