Abstract:

Rapid Visco Analyzer (RVA) was used to investigate different spring millet varieties (lines), were
analyzed. Different varieties had distinct RVA profiles, and the varieties (lines) with low or high amylose
content (AC) could be quickly distinguished by the setback. According to the values of breakdown and setback,
it could evaluate the superior or starch viscosity of millet varieties with similar AC the breakdown value of
RVA profiles was closely related to del consistency and millet taste, and the setback value was linked to millet
texture. It suggested that the characteristics of RVA profiles could be used as an important physical and
chemical marker to assisted-selecting good quality millet.