DIN EN ISO 6647-1:2020 Edition

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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

Published By	Publication Date	Number of Pages
DIN	2020-11	19

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Categories: 67.060 - Cereals, pulses and derived products, DIN

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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

Published Code	DIN
Published By	Deutsches Institut für Normung
Publication Date	2020-11
Pages Count	19
Language	Germany
Descriptors	Agricultural products, Amyloses, Applications, Calibration curve, Calibration fluids, Cereal food products, Cereals, Chemical analysis and testing, Definitions, Degreasing, Determination, Determination of content, Food inspection, Food products, Inter-laboratory tests, Methanol, Polysaccharides, Pulses (crops), Reference methods, Rice, Sampling methods, Spectrophotometry, Spectroscopy, Starches, Test performance, Testing, Ring tests, Implementation, Use
File Size	1.3 MB
ICS Codes	67.060 - Cereals, pulses and derived products

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DIN EN ISO 6647-1:2020 Edition

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