ISO-6647-1 Rice - Determination of amylose content - Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin

ISO-6647-1 - 3RD EDITION - CURRENT
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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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67.060 (Cereals, pulses and derived products Including grains, corn, flours, baked products, etc.)

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Document Number

ISO 6647-1:2020

Revision Level

3RD EDITION

Status

Current

Publication Date

July 1, 2020

Committee Number

ISO/TC 34/SC 4