In vitro digestibility of resistant starch after high-temperature cooking with Rapid Visco Analyzer 4800

In this project, the intern will have the opportunity to work in Perten Instruments Canada and Carbohydrate Chemistry and Utilization Laboratory at the University of Saskatchewan to use the latest model of Rapid Visco Analyzer 4800 (developed by Perten Instruments) to evaluate the performance of resistant starch. The new instrument has the capability to heat resistant starch slurry up to 140°C, which is a significant improvement from previous models as they can only reach a heating temperature of 95°C. This unique feature will enable food ingredient and processing companies to evaluate the digestibility of resistant starch during high temperature food processing, such as in the manufacture of canned, extruded, and dairy products. The research will significantly expand our knowledge on the digestibility of resistant starch, which will be essential for utilizing RVA 4800 as a powerful tool to assess the application value of resistant starch ingredients in different food products.

Faculty Supervisor:

Yongfeng Ai


Siyuan Liu


Perten Instruments Canada


Food science






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