Resumen:
This part of ISO 6647 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 %.
This part of ISO 6647 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 this standard can be compared with PDO and PGI legislation.
Keywords:
Cereals, Cereal food products, Determination of content, Specimen preparation, Spectrophotometry, Chemical analysis and testing, Starches, Maize, Rice, Food testing, Millet