ISO 6647-1:2020

ISO 6647-1:2020

July 2020
International standard Current

Rice - Determination of amylose content - Part 1: Reference method: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin

This document specifies a reference method for the determination of the amylose content of milled rice, non-parboiled. The method is applicable to rice with an amylose mass fraction higher than 5 %.This document can also be used for husked rice, maize, millet and other cereals if the extension of this scope has been validated by the user.NOTE Amylose values determined with this document can be compared with PDO and PGI legislation.

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Main informations

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International ISO standards

Publication date

July 2020

Number of pages

11 p.

Reference

ISO 6647-1:2020

ICS Codes

67.060   Cereals, pulses and derived products

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1
Sumary
Rice - Determination of amylose content - Part 1: Reference method: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin

This document specifies a reference method for the determination of the amylose content of milled rice, non-parboiled. The method is applicable to rice with an amylose mass fraction higher than 5 %.

This document can also be used for husked rice, maize, millet and other cereals if the extension of this scope has been validated by the user.

NOTE Amylose values determined with this document can be compared with PDO and PGI legislation.

Replaced standards (1)
ISO 6647-1:2015
May 2015
International standard Cancelled
Rice - Determination of amylose content - Part 1 : Reference method

ISO 6647-1:2015 specifies a reference method for determining calibration values for standards that will be used to make a standard curve for the quantification of amylose content in milled, non-parboiled rice in the range of amylose content from 0 % to 30 %.

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