BSI 19/30365512 DC:2019 Edition

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BS EN ISO 6647-1. 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

Published By	Publication Date	Number of Pages
BSI	2019	18

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Description

This part of ISO 6647 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 part of ISO 6647 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 standard can be compared with PDO and PGI legislation.

Additional information

Status	Definitive
Pages	18
Publication Date	2019-10-28
Standard Number	19/30365512 DC
Title	BS EN ISO 6647-1. 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
Identical National Standard Of	ISO/DIS 6647-1
Descriptors	Cereals, Cereal food products, Determination of content, Specimen preparation, Spectrophotometry, Chemical analysis and testing, Starches, Maize, Rice, Food testing, Millet
Publisher	BSI
Committee	AW/4
ICS Codes	67.060 - Cereals, pulses and derived products

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BSI 19/30365512 DC:2019 Edition

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