DIN EN ISO 6647-2:2020 Edition

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Rice – Determination of amylose content – Part 2: Spectrophotometric routine method without defatting procedure and with calibration from rice standards

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 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.

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, Calibration curve, Cereal food products, Cereals, Chemical analysis and testing, Determination, Determination of content, Dispersion, Food inspection, Food products, Inter-laboratory tests, Polysaccharides, Pulses (crops), Reference methods, Rice, Routine tests, 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 6647-2:2020 Edition

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