ISO 6647:2020
ISO 6647:2020 Rice – Determination of amylose content – Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards
CDN $131.00
Description
This document 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 dispersion, and method B specifies cold dispersion.
Both methods are applicable to rice with an amylose mass fraction higher than 5 %.
NOTE These methods describe simplified procedures for the preparation of samples, which are frequently used in routine laboratories. The methods use the same reagents as the reference method (see ISO 6647-1), but omit the defatting step. Rice samples where the amylose mass fraction has been determined by the reference method are used as standards.
Edition
3
Published Date
2020-07-14
Status
PUBLISHED
Pages
11
Language
English
Format
Secure PDF
Secure – PDF details
- Save your file locally or view it via a web viewer
- Viewing permissions are restricted exclusively to the purchaser
- Device limits - 3
- Printing – Enabled only to print (1) copy
See more about our Environmental Commitment
Abstract
This document 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 dispersion, and method B specifies cold dispersion.
Both methods are applicable to rice with an amylose mass fraction higher than 5 %.
NOTE These methods describe simplified procedures for the preparation of samples, which are frequently used in routine laboratories. The methods use the same reagents as the reference method (see ISO 6647-1), but omit the defatting step. Rice samples where the amylose mass fraction has been determined by the reference method are used as standards.
Previous Editions
Can’t find what you are looking for?
Please contact us at:
Related Documents
-
ISO 27971:2023 Cereals and cereal products – Common wheat (Triticum aestivum L.) – Determination of Alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology
CDN $397.00 Add to cart -
ISO 17715:2025 Flour from wheat (Triticum aestivum L.) – Amperometric method for starch damage measurement
CDN $195.00 Add to cart -
ISO 4112:1990 Cereals and pulses – Guidance on measurement of the temperature of grain stored in bulk
CDN $82.00 Add to cart -
ISO 712:2024 Cereals and cereal products – Determination of moisture content – Part 2: Automatic drying oven method
CDN $131.00 Add to cart
