NF EN ISO 6647-1

NF EN ISO 6647-1

July 2015
Standard Cancelled

Rice - Determination of amylose content - Part 1 : reference method

ISO 6647-1:2015 specifies a reference method for determining calibration values for standards that will be used to make a standard curve for the quantification of amylose content in milled, non-parboiled rice in the range of amylose content from 0 % to 30 %.

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Main informations

Collections

National standards and national normative documents

Publication date

July 2015

Number of pages

13 p.

Reference

NF EN ISO 6647-1

ICS Codes

67.060   Cereals, pulses and derived products

Classification index

V03-734-1

Print number

1

International kinship

ISO 6647-1:2015

European kinship

EN ISO 6647-1:2015
Sumary
Rice - Determination of amylose content - Part 1 : reference method

ISO 6647-1:2015 specifies a reference method for determining calibration values for standards that will be used to make a standard curve for the quantification of amylose content in milled, non-parboiled rice in the range of amylose content from 0 % to 30 %.

Replaced standards (1)
NF EN ISO 6647-1
October 2007
Standard Cancelled
Rice - Determination of amylose content - Part 1 : reference method

Le présent document décrit une méthode de référence pour la détermination de la teneur en amylose du riz usiné, non étuvé. La méthode s'applique à du riz dont la teneur en amylose est supérieure à 5 % (fraction massique). Il peut également être utilisé pour le riz décortiqué, le maïs, le millet et d'autres céréales, si l'extension de ce domaine d'application a été validée par l'utilisateur.

Standard replaced by (1)
NF EN ISO 6647-1
August 2020
Standard Current
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

<p>This document 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 %.</p> <p>This document can also be used for husked rice, maize, millet and other cereals if the extension of this scope has been validated by the user.</p> <p>NOTE Amylose values determined with this document can be compared with PDO and PGI legislation.</p>

Table of contents
View the extract
  • Avant-propos
  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Termes et définitions
  • 4 Principe
  • 5 Réactifs
  • 6 Appareillage
  • 7 Échantillonnage
  • 8 Mode opératoire
  • 9 Expression des résultats
  • 10 Fidélité
  • 11 Rapport d'essai
  • Annexe A (informative)Résultats de l'essai interlaboratoires
  • Bibliographie
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