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The Rapid Visco Analyzer (RVA) as a tool for differentiating potato cultivars on the basis of flour pasting properties

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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 finger-print 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-1), moderate to high levels of peak temperature (85 to 90 C), and intermediate flour concentrations.

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 características específicas de la masa prroveniente de la harina de cada cultivar. Un experimento factorial, el cual incluyó niveles múltiples de la tasa de calor, temperatura máxima y concentración de harina se utilizó para determinar la asociación del parámetro de la masa y su potencial para diferenciar los cultivares de acuerdo a las respuestas. Los perfiles de la masa proporcionaron un patrón único 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 máxima y concentración de la harina. Al incrementarse la concentración de harina las cualidades de viscosidad RVA aumentaron en magnitud, pero presentaron curvas similares en la masa. Una tasa variable de calentamiento afectó principalmente los eventos que ocurren inicialmente en el perfil de amasado (tiempo para la gelatinización, tiempo para la máxima viscosidad, máxima viscosiedad), mientras que los cambios en la temperatura máxima ejercieron influencia sobre los atributos de viscosidad (viscosidad inicial, deterioro, viscosidad final, retroceso total), asociados con la última porción de la curva de viscosidad. Una temperatura máxima generalmente resultó en el aumento del deterioro y retroceso total y disminuyó la viscosidad inicial y final. Los atributos de viscosidad RVA, tiempo de gelatinización, viscosidad máxima, deterioro y viscosidad final fueron identificados como características potenciales para la diferenciación de cultivares. La discriminación de los extremos del cultivar fue afectada por los parámetros RVA corridos, y llegó al máximo con tasas moderadas de calentamiento (4 a 6 C min-1), moderados a altos niveles de temperatura máxima (85 a 90 C) y concentraciones intermedias de harina.

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Abbreviations

RVA:

Rapid Visco Analyzer

RB:

Russet Burbank

IR:

IdaRose

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Authors and Affiliations

  1. Department of Food Science and Toxicology, University of Idaho, P.O Box 441053, 83844, Moscow, ID

    J. S. Higley, J. E. Nelson & K. C. Huber

  2. Aberdeen R & E Center, University of Idaho, 83210, Aberdeen, ID

    S. L. Love

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

    W. J. Price

Authors
  1. J. S. Higley
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  2. S. L. Love
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  3. W. J. Price
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  4. J. E. Nelson
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  5. K. C. Huber
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Correspondence to K. C. Huber.

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Higley, J.S., Love, S.L., Price, W.J. et al. The Rapid Visco Analyzer (RVA) as a tool for differentiating potato cultivars on the basis of flour pasting properties. Am. J. Pot Res 80, 195–206 (2003). https://doi.org/10.1007/BF02855691

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