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
67.060 - Cereals, pulses and derived products
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.
Amylose values determined with this standard can be compared with PDO and PGI legislation.
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