Amer J of Potato Res (2003) 80:195-206 195

The Rapid Visco A n a l y z e r (RVA) as a Tool for D i f f e r e n t i a t i n g

P o t a t o Cultivars on t h e Basis o f F l o u r P a s t i n g P r o p e r t i e s

J. S. H i g l e y 1, S. L. Love 2, W. J. P r i c e 3, J. E. N e l s o n ~, a n d K. C. H u b e r 1.

~Department of Food Science and Toxicology,Universityof Idaho, EO Box 441053, Moscow, ID 83844.
~AberdeenR & E Center, Universityof Idaho, Aberdeen, ID 83210.
~Statistical Programs, College of Agriculture,Universityof Idaho, Moscow, ID 83844.
*Correspondingauthor: Tel:208-885-4661;Fax: 208-885-2567;E-mail: huberk@uidaho.edu

ABSTRACT tion, p e a k viscosity, breakdown, a n d final viscosity were

P o t a t o e s of two cultivars r e p r e s e n t i n g e x t r e m e s in
p o t a t o t e x t u r e , R u s s e t B u r b a n k ( m e a l y ) a n d IdaRose
(waxy), were lyophilized, g r o u n d into flour, a n d ana-
lyzed with a Rapid Visco A n a l y z e r (RVA) to i d e n t i f y flour
p a s t i n g characteristics u n i q u e to each cultivar. A facto-
rial e x p e r i m e n t , which i n c l u d e d multiple levels o f heat-
ing rate, p e a k t e m p e r a t u r e , and flour c o n c e n t r a t i o n , was
employed to assess RVA r u n p a r a m e t e r a s s o c i a t i o n with
f l o u r p a s t i n g behaviors a n d the p o t e n t i a l to differenti-
a t e cultivars according to the responses. P a s t i n g profiles
o f the p o t a t o floiw provided a u n i q u e f u n c t i o n a l finger-
p r i n t for each cultivar flour, which embodies s t r u c t u r a l
a n d molecular c o m p o n e n t s o f the n a t i v e p o t a t o tissue.
P a s t i n g profile viscosity a t t r i b u t e s were i n f l u e n c e d by
v a r i a b l e levels o f h e a t i n g rate, p e a k t e m p e r a t u r e , a n d
f l o u r c o n c e n t r a t i o n . At i n c r e a s i n g flour c o n c e n t r a t i o n s ,
RVA viscosity a t t r i b u t e s i n c r e a s e d i n m a g n i t u d e , b u t
possessed similar p a s t i n g curves. A variable h e a t i n g r a t e
primarily affected e v e n t s occurring early w i t h i n the
p a s t i n g profile ( t i m e to g e l a t i n i z a t i o n , time t o p e a k vis-
cosity, p e a k viscosity), while changes i n p e a k t e m p e r a -
t u r e i n f l u e n c e d viscosity a t t r i b u t e s ( t r o u g h viscosity,
b r e a k d o w n , final viscosity, t o t a l s e t b a c k ) a s s o c i a t e d
with the l a t t e r p o r t i o n o f the viscosity curve. A high
p e a k t e m p e r a t u r e g e n e r a l l y r e s u l t e d i n i n c r e a s e d break-
down a n d t o t a l s e t b a c k a n d decreased t r o u g h a n d final
viscosities. RVA viscosity a t t r i b u t e s , time to gelatiniza-
i d e n t i f i e d as p o t e n t i a l c h a r a c t e r i s t i c s for cultivar differ-
e n t i a t i o n . D i s c r i m i n a t i o n of the c u l t i v a r e x t r e m e s was
affected by RVA r u n p a r m n e t e r s , a n d was maximized a t
m o d e r a t e h e a t i n g r a t e s (4 to 6 C min~), m o d e r a t e to
high levels of p e a k t e m p e r a t u r e (85 to 90 C), a n d i n t e r -
mediate flour concentrations.
RESUMEN
Papas de dos c u l t i v a t e s que r e p r e s e n t a n condi-
clones e x t r e m a s , Russet b u r b a n k ( h a r i n o s o ) e IdaRose
( c e r o s o ) f u e r o n Hofilizadas, molidas h a s t a c o n v e r t i r l o s
e n h a r i n a y a n a l i z a d a s con u n A n a l i z a d o r Visco Rapid
(RVA) p a r a i d e n t i f i c a r las c a r a c t e r i s t i c a s especificas de
la m a s a p r r o v e n i e n t e de la h a r i n a de cada cultivar. Un
e x p e r i m e n t o factorial, el cual incluy6 niveles mdltiples
de la t a s a de ca]or, t e m p e r a t u r a m~Lxima y c o n c e n t r a c i 6 n
de h a r i n a se utiliz6 p a r a d e t e r m i n a r la asociaci6n del
p a r m n e t r o de la m a s a y su potencia] p a r a diferenciar los
cultivares de a c u e r d o a l a s r e s p u e s t a s . Los perfiles de la
masa p r o p o r c i o n a r o n lm p a t r 6 n tlnico de bandas, fun-
cional p a r a la h a r i n a de cada cultivar, lo cual incluye a
los c o m p o n e n t e s e s t r u c t u r a l e s y m o l e c u l a r e s del tejido
n a t u r a l de la papa. Los a t r i b u t o s de viscosidad del perfil
de la m a s a f u e r o n i n f l u e n c i a d o s p o r los niveles variables
de la t a s a de c a ] e n t a m i e n t o , t e m p e r a t u r a mhxima y con-
c e n t r a c i 6 n de la harina. A1 i n c r e m e n t a r s e la concen-
t r a c i 6 n de h a r i n a las cualidades de viscosidad RVA
a u m e n t a r o n e n magnitud, pero p r e s e n t a r o n curvas simi-
lares e n la masa. Una t a s a v a r i a b l e de c a l e n t a m i e n t o

Accepted for publication February 21, 2003.

ADDITIONALKEY WORDS:Solanum tuberosum, starch, Russet Bur- Abbreviations:RVA= Rapid Visco Analyzer,RB = Russet Burbank, IR =
bank, IdaRose. IdaRose.
196 AMERICAN JOURNAL OF POTATO RESEARCH
afect6 principalmente los e v e n t o s que ocurren inicial-
m e n t e en el perfil de amasado ( t i e m p o para la gela-
tinizaci6n, t i e m p o p a r a la m a x i m a viscosidad, mtlxima
viscosledad), m i e n t r a s que los cambios e n l a t e m p e r -
a t u r a m a x i m a e j e r c i e r o n i n f l u e n c i a sobre los atributos
de viscosidad (viscosidad inicial, deterioro, viscosidad
final, r e t r o c e s o t o t a l ) , asociados con la filtima porci6n
de la curva de viscosidad. Una t e m p e r a t u r a m a x i m a gen-
erulmente r e s u l t 6 e n el a u m e n t o del d e t e r i o r o y retro-
ceso t o t a l y d i s m i n u y 6 la viscosidad inicial y final. Los
a t r i h u t o s de viseosidad RVA, tiempo de gelatiulzaci6n,
viscosldad maxima, d e t e r i o r o y viscosidad final f u e r o n
identificados como c a r a c t e r i s t i e a s p o t e n c i a l e s p a r a la
dfferenciaci6n de cultivates. La d i s e r i m i n a c i 6 n de los
e x t r e m o s del c u l t i v a r fue afectada por los parfimetros
RVA corridos, y lleg6 al mfiximo con t a s a s m o d e r a d a s de
c a l e n t a m i e n t o (4 a 6 C min-~), moderados a altos n i v e l e s
de t e m p e r a t u r a m a x i m a (85 a 90 C) y e o n c e n t r a c i o n e s
i n t e r m e d i a s de h a r i n a .
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 (e.g., blanching, bak-
ing, 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 prod-
uct 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 con-
trast, waxy potatoes possess a moist appearance, a gummy
mouth feel, and a fwm texture. Generally, mealy potatoes are
deemed more suitable for the majority of processed products,
while waxy varieties are most often utilized in boiling and can-
ning applications where tissue integrity and fnmmess are para-
mount (McComber et al. 1994).
The physical basis for cooked potato texture has been
attributed to the properties of both the cellular structures and
Vol. 80
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, pec-
tic substance nature and content, tissue specific gravity, and
calcium and other cation levels. Continued research efforts
corroborate a multiple-factor basis (A1varez 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;
A1varez and Canet 1998; Ormerod et al. 2002); and other minor
tissue constituents (van Marle et al. 1997; A1varez 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 culti-
var boundaries (McComber et al. 1988).
Rheological methods offer potential to account for multi-
ple effects through measurement of material properties, which
are a function of the material collective composition and struc-
ture. 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; Bhat-
tacharya 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 ten-
dency for a starch of a waxy-textured potato to exhibit low
peak paste viscosity and a high degree of setback (retrograda-
tion), it was acknowledged that isolated starch behavior did
not solely account for observed potato textural characteris-
tics. Starch swelling, gelatinization, and retrogradation behav-
ior is draraatically 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
2003 HIGLEY et al.: RVA POTATO CULTIVAR DISCRIMINATION
shown potential for differentiating cultivars on the basis of
their respective textural attributes. Uurau and Nyland (1957)
reported a positive correlation (r = 0.95) 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 dif-
ferentiation. 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 m n 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 culti-
vars of differing textural classification. This study represents a
fwst 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 n m
parameter levels (heating rate, peak temperature, and flour
concentration) on cultivar flour viscosity attributes, (2) to
identify RYA viscosity attributes of importance for differentia-
tion 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 strean~-
lining new variety development and improxdng ability to objec-
tively 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, spe-
cific gravity = 1.084) and IdaRose (IR) (waxy texture, specific
gravity = 1.067), 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 spe-
cific gravity values were determined according to the weight-
in-air/weight-in-water method (Kleinschmidt et al. 1984).
Harvested tubers were placed into storage at 16 C, and gradu-
ally cooled to 5 C over a 5-wk period. Tubers remained in stor-
age at 5 C (for at most 1 wk) prior to processing.
197
Potato Flour Preparation
Potatoes (20 lbs) of each cultivar were peeled, cut into
strips (lxlx5-cm) using a manual french fry cutter, and trans-
ferred 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 ~ Variable Autotransformer (70 volt
setting). Lyophilized tissue was blended (30 sec), after which
the ground material was passed over a sieve (US No. 20). Mate-
rial 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 f r o m 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 0.007M 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 Btichner
funnel, partially dehydrated on the filter with ethanol, and
allowed to dry at ambient temperature.
Flour a n d Starch Compositional Analysis
The proximate composition was determined for RB and
IR flours to aid interpretation of rheological data. The mois-
ture content of dried flours was determined using AACC
Method 44-40 (AACC 2000). Flour protein content was esti-
mated by nitrogen combustion (%N x 6.25) according to AACC
Method 46-30 (AACC 2000). Lipid content was measured
according to AOAC Method 920.39C (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 Mor-
rison and Laignelet (1983), while starch phosphorus, calcium,
and magnesium contents were determined by inductively c o u -
 198 AMERICAN JOURNAL OF POTATO RESEARCH Vol. 80

pled plasma-atomic emission spectroscopy (Anderson 1996)
All flour and starch analyses were conducted at least twice.
Flour Thermal A n a l y s i s
Gela~tization behaviors of lyophilized flour were ana-
lyzed in duplicate by Differential Scanning Caloiimetry (DSC).
For each cultivar, flour (10 mg) was weighed into sample pans,
mixed with deionized water (20 ILL), sealed, and allowed to
equilibrate overnight. Sample pans were heated from 20 C to
180 C at a rate of 10 C min 1using a Pyris-1 Thermal Analytical
System (Perldn ElmeL Norwalk, CT).
Flour R a p i d Visco A n a l y z e r (RVA) A n a l y s i s
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 prelimi-
nary 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 (2.5, 3.0, or 3.5 g, dwb) was
weighed into an RVA canister followed by the addition of
deionized water to achieve a final net weight (flour + water) of
28.0 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 temper-
ature (75, 80, 85, 90, or 95 C) at a specified linear heating rate
(2, 3, 4, 6, or 8 C min-1). Upon attahlment 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 mh0. 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 val-
ues were derived from "peak minus trough" and "final minus
trough," respectively. RVA time to gelatinization was deter-
mined as the n m 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 fac-
torial experiment was replicated three times.
Statistical Analysis
Cultivar mean flour and starch compositions were con-
trasted 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 vari-
ance. To preserve the power of statistical tests, analyses for
the effects of heating rate and peak temperature were con-
ducted for each flour concentration and cultivar separately. All
computations were carried out using SAS (SAS 1999).
RESULTS AND D I S C U S S I O N
Potato Flour and Starch Characteristics
Flours and starches of Russet Burbank (RB) and IdaRose
(IR) cultivars were initiallycharacterized to provide insight into
their respective flour pasting properties. Mean compositions of
freeze-dried potato flours are contrasted in Table 1. The proxi-
mate 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 (1.084
compared to 1.067 for IR). Significant differences in starch

TABLE 1--Mean chemical composition ~b of Russet Burbank and IdaRose freeze-dried flours.
Proximate Composition
Cultivar Protein Lipid Carbohydrate" Ash Moisture Total Starch
Russet Burbank 9.36 _+0.09a 0.40 • 84.52 _+1.37a 4.15 _+0.64a 1.57 _+0.44a 74.32 _+0.43a
IdaRose 10.35 _+0.08b 0.17 • 82.97 _+1.27a 4.55 +0.64a 1.96 • 69.13 +0.20b
~Means _+standard deviations determined from at least duplicate measurements. Means within a column sharing a common letter were not signifi-
cantly different (P < 0.05)
bg 100g.~dwb
cDetermined by difference (flour wet weight minus protein, lipid, ash, and moisture)
2003 HIGLEY et al.: RVA POTATO CULTIVAR DISCRIMINATION 199

900 130

800 Peak 120

700 Final 110

Time to Peak Viscosity
600 Breakdown - 100
>
500 90
Total
o Setback
400 80
> +
300 70
Trough
Viscosity
200 60

100 Time of 50
Gelatinization
0 I I I I 40
5 10 15 20
Time (min)
FIGURE 1.
Sample RVA viscosity profile (bold line) and temperature profile (normal line) depicting time to gelatinization, time to peak, peak
viscosity, breakdown, trough viscosity, total setback, and final viscosity.

TABLE 2--Mean chemical composition a of Russet Burbank and IdaRose c o m p o s i t i o n w e r e also evident b e t w e e n the
isolated starches. t w o cultivars (Table 2). While amylose con-
t e n t s of b o t h cultivars coincided with previ-
Cultivar Apparent Amylose b Phosphorus r Calcium r Magnesiumr
ously r e p o r t e d values (amylose:amylopectin
Russet Burbank 22.74 +0.11a 815 _+5.00a 18.00 _+0.00a 53.00 +0.00a
IdaRose 24.07 +0.22b 695 +15.00b 27.50 _+0.50b 91.50 _+l.50b ratio of 1:3) for p o t a t o s t a r c h ( J o h n s t o n et al.
1968, O r m e r o d et al. 2002), IR s t a r c h c o n t a i n e d
~Means _+standard deviations determined from at least duplicate measurements. Means
within a column sharing a common letter were not significantly different (P < 0.05) a slightly higher a p p a r e n t amylose c o n t e n t
bg 100g ' dwb c o m p a r e d to t h a t o f RB (Table 2). Russet Bur-
'gg g ~dwb
b a n k s t a r c h p o s s e s s e d slightly higher levels of
p h o s p h o r u s , w h i c h o c c u r s primarily as phos-
p h a t e m o n o e s t e r covalently linked to s t a r c h
TABLE 3---Thermal analysis ~b of Russet Burbank and IdaRose freeze-dried
a m y l o p e c t i n (Lira a n d Seib 1993: J a n e et al.
flours.
1996), while IR s t a r c h p o s s e s s e d significantly
Cultivar T.(C) Tp(C) Tr AH Jg-~ h i g h e r levels of divalent cations (calcium a n d
Russet Burbank 63.10 +0.05a 67.40 _+0.12a 73.02 ~0.25a 11.44 +0.29a magnesium).
IdaRose 66.27 _+0.03b 70.48 +0.24b 76.49 +0.18b 11.10 _+0.06a Thermal analysis of flours d e m o n s t r a t e d
,'Means • standard deviations determined from at least duplicate measurements. Means significant differences b e t w e e n the gelatiniza-
within a column sharing a conunon letter were not significantly different (P < 0.05)
tion b e h a v i o r s of t h e t w o cultivars (Table 3).
bTo = onset gelatinization temperature; Tp = peak gelatinization temperature; Tc = com-
pletion gelatinization temperature; AH = gelatinization enthalpy While b o t h flours e x h i b i t e d nearly identical
200 AMERICAN JOURNAL OF POTATO RESEARCH Vol. 80

enthalpies and gelatinization temperature ranges, gelatiniza-
tion onset (To), peak (Tp), and completion (To) 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 influ-
ence of RVA run parameters on the pasting behaviors of RB
and IR flours. While previous researchers have sought to dif-
ferentiate potato cultivars on the basis of starch pasting behav-
ior, such studies have primarily utilized (1) isolated potato
starch and (2) standard pasting methods. Prelinfinary RVA tri-
Ms utilizing both flours and isolated starches of the same cul-
tivar revealed fundamental pasting differences between the
two materials (data not shown). The report that non-starch
components within potato tissue influence starch gelatiniza-
tion and pasting behavior (Suzuki and Hizukuri 1979)
prompted use of whole-tissue flour within our experiments.
Both RB and IR pastIng curves/profiles were similarly
influenced by flour concentration; thus, a variable flour con-
centration did not appear to offer any advantage for discrimi-
natIng 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. Nev-
ertheless, the intermediate flour concentration (3.0 g) pro-
vided the greatest level of precision, and therefore will be the
focus of farther discussion unless othet~vise specified.
The RVA run parameters (heating rate and peak tempera-
ture) significantly impacted potato flour pasting behavior
(Table 4). Significant interactions between heating rate and
peak temperature were seen for several RB viscosity attrib-
utes, though no such Interactions were observed for any IR vis-
cosity attributes. Nevertheless, interactions were not severe
and did not appear to confound the main effects. For both cul-
tivars, heating rate exhibited a significant effect on virtually all
flour viscosity attributes with the exception of time to gela-
tinization for RB. In contrast, peak temperature influenced the
magnitude of RVAviscosity attributes beginning with or down-
stream 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 gela-
tinization data obtained by DSC (Table 3). The higher mnylose
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 corre-
lation with time to gelatinization for IR flour, RB was unaf-
fected 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 sug-
gested 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 magne-
sium, and/or a higher amylose content (Ormerod et al. 2002)
within its starch (Table 2) may have impeded the achievement

TABLE 4--Analysis of variance resultsa for RVA run parameters b in response to RVA viscosity attributes in Russet
Burbank and IdaRose freeze-dried flours.

RVAParameter Time to "lime to Peak Breakdown Trough Total Final

Gelatinization Peak Viscosity Viscosity Setback Viscosity
Russset Burbank
HR N/S <0.0001 <0.0001 <0.0001 <0.0001 0.0003 <0.0001
PT N/S N/S N/S <0.0001 <0.0001 <0.0001 <0.0001
HR*PT N/S N/S N/S 0.0005 0.0011 0.0165 N/S
IdaRose
HR <0.0001 <0.0001 <0.0001 0.0446 <0.0001 <0.0001 <0.0001
PT N/S N/S 0.0282 <0.0001 <0.0001 <0.0001 <0.0001
HR*PT N/S N/S N/S N/S N/S N/S N/S
"N/S = not significant (P < 0.05)
bHR = Heating Rate; PT = Peak Temperature
2003 HIGLEY et al.: RVA P O T A T O CULTIVAR D I S C R I M I N A T I O N 201

600 FIGURE 2.
Select RVA profiles (flour concentra-
tion = 3.0 g; heating rate = 6 C mini;
500 peak temperature = 90 C) for Russet
> Burbank ( t h i n l i n e ) and I d a R o s e
t~ (bold line).
400

O
300
>
200

I00

0 5 10 15 20
Time (min)

TABLE 5 - - P E A R S O N correlation coefficients among RVA r u n parameters and RVA viscosity attributes o f Russet B u r b a n k
(flour concent~ution = 3.0 g).
Peak Trough Final Total Time to Time to Peak
Breakdown
Viscosity Viscosity Viscosity Setback Gelatinization Viscosity

Heating Rate 0.80* 0.09 0.23* 0.14 0.20 -0.04 -0.91"

Peak Temperature -0.06 -0.97* -0.95* 0.96* 0,85* -0.07 0.00
Peak Viscosity 0.17 0.27* 0.12 0.07 -0.30* -0.87*
Trough Viscosity 0.97* -0.96* -0.89* 0.07 -0.10
Final Viscosity -0.90* -0.75* 0.08 -0.24*
Breakdown 0.91" -0.16 -0.15
Total Setback -0.04 -0.19
Time to Gelatinization 0.18

*significant at P < 0.05

TABLE 6 - - P E A R S O N correlation coefficients a m o n g RVA r u n parameters and RVA viscosity attributes o f IdaRose (flour
concentration = 3.0 g).

Peak Trough Final Total Time to Time to Peak

Breakdown
Viscosity Viscosity Viscosity Setback Gelatinization Viscosity

Heating Rate 0.88* 0.15 0.47* 0.12 0.13 -0.80* -0.79*

Peak Temperature 0.12 -0.85* -0.38* 0.87* 0.94* -0.01 0.12
Peak Viscosity 0.08 0.47* 0.21 0.23* -0.83* -0.75*
Trough Viscosity 0.76* -0.96* -0.88* -0.09 -0.18
Final Viscosity -0.60* -0.36* -0.40* -0.43*
Breakdown 0.93* -0.15 -0.05
Total Setback -0.16 -0.06
Time to Gelatmization 0.77*

* significant at P < 0.05.

202 AMERICAN JOURNAL OF POTATO RESEARCH
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, pro-
ducing 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 com-
binations evaluated. This observation was most likely a func-
tion of flour starch content (relatively higher for RB; Table 1),
though noted differences in starch phosphate monoester, amy-
lose, 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 vis-
cosity (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 tempera-
ture values within the study, RVA viscosity attributes down-
stream 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 posi-
tive 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 fmal 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 phe-
Vol. 80
nomenon 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 charac-
teristics are distinct to cultivar. Moreover, manipulation of RVA
run parameters could serve to maximize discrimination of culti-
vars on the basis of theft- respective RVA viscosity attributes.
Interrelationships between RVA
Viscosity Attributes
Since several RVA viscosity attributes could potentially
provide a basis for cultivar disc~nination, correlation coeffi-
cients among the various RVA viscosity attributes were com-
puted 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 solubihzed starch capable of reassocia-
tion during the cooling portion of the RVA profile (high total
setback). Increased breakdown generally resulted in a
reduced fmal viscosity (paste viscosity losses due to high lev-
els 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 past-
ing curve, breakdown (trough and total setback were elimi-
2003 HIGLEY et al.: RVA POTATO CULTIVAR DISCRIMINATION 203

nated due to strong correlation with breakdown) and final vis-
cosity 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 o f RVA Run P a r a m e t e r s
To obtain additional insight into the RVA run parameters
that provided maximal discrimination of RB and IR cultivars,
three-dimensional surface plots w e r e constructed for each of
the four selected RVA attributes. Each plot depicted the mean
difference in a RVA attribute b e t w e e n the two cultivars across

-l.87

-2.33
f~

-2.80
6 8

-3.27 (C min-I)
95.00
88.33 81.67
Peak Temperature (C) 75.00 2

FIGURE 3.
Mean differences (RB minus IR) in time to gelatinization b e t w e e n Russet Burbank and IdaRose flours across all experimental
levels of heating rate and p e a k temperature.

132.8

e~

lO3.5
e-,

~ 74.1
8

6
44.8 ate (C m i n )
95.0
88.3 81.6
Peak Temperature (C) 75.0 2

FIGURE 4.
Mean differences (RB minus IR) in peak viscosity b e t w e e n R u s s e t Burbank and IdaRose flours across all e x p e r i m e n t a l levels of
heating rate and peak temperature.
204 AMERICAN JOURNAL OF POTATO RESEARCH Vol. 80

198

143
~2

-= 89
8
(.9
6
34
95.00
n "l)
Peak Temperature (C) 75.00 2

FIGURE 5.
Mean differences (RB minus 1R) in breakdown b e t w e e n Russet Burbank and IdaRose flours across all experimental levels of
heating rate and peak temperature.

~ 24

-128
95.00 ~ / 4
88"33 . . . . . 81 67 HeatingRate (C rainl)
reaK lemperature (~) ' 75 00 2

FIGURE 6.
Mean differences (RB minus IR) in final viscosity b e t w e e n Russet Burbank and IdaRose flours across all experimental levels of
heating rate and peak temperature.

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 heat-
ing rate (2 C min-'). As noted previously, peak temperature exhib-
ited minimal effect on time to gelatinization (gelatinizationevent
always occurred prior to attainment of peak temperature).
The mean difference in peak viscosity between RB and IR
flours exhibited tittle change across all combinations of RVA
rtm parameters (Figure 4), though a slight optimum was
2003 HIGLEY et al.: RVA POTATO CULTIVAR DISCRIMINATION
achieved at intermediate levels of heating rate (4 to 6 C rain -I)
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 Uurau and Nyhind (1957) and
Kulhn et al. (1959), both of whom reported a preliminary cor-
relation between maximum (peak) viscosity and mealiness.
Hopkins and Gonnley (2000) also noted that starch of waxy
potatoes tended to exhibit a reduced peak viscosity.
With regard to breakdown, optimal differentiation of cul-
tivars was achieved at intermediate levels of heating rate (4 to
6 C min-1) and peak temperature (85 to 90 C) (Figure 5). Break-
down provided excellent discrimination of RB and IR culti-
vars, and produced the greatest magnitude viscosity
differential (>200 RVU) of any particular RVA viscosity attrib-
ute 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 inte~znediate to high peak temperature
(85 to 95 C) and a moderate heating rate (4 to 6 C min L)
favored a higher relative final viscosity for IR, while a low peak
temperature (75 C) at any heating rate resulted in a higher rel-
ative final viscosity for RB regardless of heating rate.
In summary, the potential exists to optimize RVA run
parameters for maximal differentiation of cultivars. The rela-
tive compositions of IR and RB flours were in general agree-
ment with previous literature reports, and were reconciled
with their respective pasting behaviors. An RVA pasting pro-
file provided a definitive, systematic fingerprint that embodied
the theological characteristics of each cultivar flour.
While the use of conventional amylograph run parameters
has been the standard procedure in previous studies, manipu-
lation of these parameters (heating rate and peak tempera-
ture) enhanced the ability to discriminate between IR (waxy
texture) and RB (mealy texture) potato cultivars. Time to gela-
tinization, 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
205
for differentiating the two cultivar extremes. As maximal dis-
crimination of cultivars did not generally occur with typical
standard RVA run parameter profiles, differential cultivar
response to RVA ran parameters was exploited to maximize
discrimination of the two cultivar flours. A moderate to high
heating rate (4 to 6 C rain-') combined with a moderate to high
peak temperature of (85 to 95 C) provided the optimum sepa-
ration on the basis of peak viscosity, breakdown, and final vis-
cosity. A slower heating rate (2 C min-1) enhanced cultivar
discrimination with regard to time to gelatinization. Thus, dif-
ferentiation of the two cultivar extremes was possible on the
basis on their respective flour pasting behaviors. Using the
noted RVA rm~ parameters, future work will focus on an
expanded number of potato varieties possessing a standard-
ized 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.
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