BS EN ISO 6647-1:2020
Rice. Determination of amylose content - Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin
- Standard No.
- BS EN ISO 6647-1:2020
- Release Date
- 2020
- Published By
- British Standards Institution (BSI)
- Latest
- BS EN ISO 6647-1:2020
- Scope
- What is ISO 6647-1 about? ISO 6647-1 is the first part of a multi-series European standard. ISO 6647-1 specifies a reference method for the determination of the amylose content of milled rice, non-parboiled. The method applies to rice with an amylose mass fraction higher than 5%. ISO 6647-1 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 ISO 6647-1 can be compared with PDO and PGI legislation. Who is ISO 6647-1 for? ISO 6647-1 on determining amylose content in rice is useful for: Food technologists
BS EN ISO 6647-1:2020 history
- 2020 BS EN ISO 6647-1:2020 Rice. Determination of amylose content - Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin
- 2015 BS EN ISO 6647-1:2015 Rice. Determination of amylose content. Reference method
- 2007 BS EN ISO 6647-1:2007 Rice - Determination of amylose content - Reference method
