ISO 6647-2:2007
Rice - Determination of amylose content - Part 2: Routine methods
- Standard No.
- ISO 6647-2:2007
- Release Date
- 2007
- Published By
- International Organization for Standardization (ISO)
- Status
- Replace By
- ISO 6647-2:2015
- Latest
- ISO 6647-2:2020
- Scope
- This part of ISO 6647 specifies two simplified routine methods for the determination of the amylose mass fraction of milled rice, non-parboiled. The main difference between the two methods is the dispersion procedure: method A specifies hot, and method B cold, dispersion. Both methods are applicable to rice with an amylose mass fraction higher than 5 %.
ISO 6647-2:2007 Referenced Document
- 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*， 2020-07-14 Update
- ISO 712 Cereals and cereal products - Determination of moisture content - Reference method*， 2009-11-01 Update
- ISO 7301 Rice*， 2024-02-01 Update
- ISO 8466-1 Water quality — Calibration and evaluation of analytical methods — Part 1: Linear calibration function*， 2021-11-17 Update
ISO 6647-2:2007 history
- 2020 ISO 6647-2:2020 Rice — Determination of amylose content — Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards
- 2015 ISO 6647-2:2015 Rice - Determination of amylose content - Part 2: Routine methods
- 2007 ISO 6647-2:2007 Rice - Determination of amylose content - Part 2: Routine methods
