Pulse Flour and Pulse Starch Method for RVA - 50.01 | PerkinElmer

Application Note

Pulse Flour and Pulse Starch Method for RVA - 50.01


Pulse ingredients impart desirable functional properties to a variety of food, beverage, and animal feed products. Because they contain heat-resistant starches and proteins, pulse ingredient functionality can be difficult to characterize at temperatures below 100 °C.

Using the extended temperature capabilities of the Rapid Visco® Analyser (RVA) 4800, pasting behaviors of samples can be continuously measured up to 140 °C. This allows for assessment of pulse ingredient and product behavior under high temperatures employed in processes such as canning, jet-cooking, and extrusion.

This application note explores how this method is applicable to starch-rich pulse ingredients or products in a ground powder or liquid form, including isolated starches1, flours2, whole meals, and their formulations.