AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Gelatinization Temperature of Milled Rice Flour Using the Rapid Visco Analyser Gelatinization temperature (GT) is commonly measured to assess the cooking and processing quality of rice. Traditional methods of estimating the GT of rice using the amylograph and differential scanning calorimetry (DSC) are time-consuming and, in the case of the amylograph, require large quantities of samples, which is not well suited to rice breeder requirements. The Rapid Visco Analyser (RVA) is commonly used in laboratories to measure the pasting properties of rice and provides the advantages of speed, ease of use, and small sample size requirements. A collaborative study was conducted by the AACC International Rice Milling and Quality Technical Committee to assess a new method for determining the GT of milled rice flour using the RVA. Twelve laboratories analyzed three rice flour samples to evaluate the performance of the method. Within-laboratory repeatability (Sr) values were ≤0.15 degrees Celsius for the method and between-laboratory reproducibility (SR) values were ≤0.25 degrees Celsius. RVA GT results were similar to but more precise than those obtained from parallel testing using the amylograph and DSC. The RVA method showed good precision for use in determining the GT of milled rice flour. |