BS EN ISO 6647-1:2020: Rice Amylose Content Determination

Discover the comprehensive standard for determining the amylose content in rice with the BS EN ISO 6647-1:2020. This essential document provides a detailed spectrophotometric method, ensuring precise and reliable results for researchers, food scientists, and quality control professionals in the rice industry.

Overview

The BS EN ISO 6647-1:2020 standard is a critical resource for anyone involved in the analysis of rice components. Released on August 18, 2020, this document outlines a meticulous procedure for determining the amylose content in rice, a key factor influencing the texture and cooking properties of rice varieties. With a total of 18 pages, this standard provides a thorough guide to the spectrophotometric method, incorporating a defatting procedure using methanol and calibration solutions of potato amylose and waxy rice amylopectin.

Key Features

• Standard Number: BS EN ISO 6647-1:2020
• ISBN: 978 0 580 51175 2
• Status: Standard
• Pages: 18
• Release Date: August 18, 2020

Why Choose This Standard?

The determination of amylose content is crucial for understanding the quality and characteristics of rice. Amylose content affects the stickiness, firmness, and overall texture of cooked rice, making it a vital parameter for rice breeders, producers, and consumers. The BS EN ISO 6647-1:2020 standard provides a scientifically validated method to accurately measure this component, ensuring consistency and reliability in your results.

Benefits of the Spectrophotometric Method

The spectrophotometric method detailed in this standard offers several advantages:

• Precision: Achieve high accuracy in amylose content measurement, essential for quality control and research.
• Reliability: Follow a standardized procedure that has been rigorously tested and validated.
• Efficiency: Utilize a method that is both time-effective and cost-efficient, making it suitable for routine analysis.

Defatting Procedure with Methanol

The inclusion of a defatting procedure using methanol is a critical step in the method outlined by the BS EN ISO 6647-1:2020 standard. This step ensures the removal of lipids that could interfere with the accurate measurement of amylose content, thereby enhancing the precision of the results.

Calibration Solutions

The use of calibration solutions of potato amylose and waxy rice amylopectin is another highlight of this standard. These solutions provide a reliable reference for the spectrophotometric analysis, ensuring that the measurements are both accurate and reproducible.

Applications

This standard is indispensable for a wide range of applications, including:

• Rice Breeding: Assist breeders in selecting rice varieties with desired amylose content for specific culinary applications.
• Quality Control: Enable food manufacturers to maintain consistent product quality by monitoring amylose levels.
• Research and Development: Support scientific studies aimed at understanding the impact of amylose on rice properties and consumer preferences.

Conclusion

The BS EN ISO 6647-1:2020 standard is an invaluable tool for anyone involved in the analysis and production of rice. By providing a detailed and reliable method for determining amylose content, this standard helps ensure the quality and consistency of rice products worldwide. Whether you are a researcher, a quality control professional, or a rice breeder, this document is an essential addition to your library.

Invest in the BS EN ISO 6647-1:2020 standard today and enhance your understanding and analysis of rice amylose content with confidence and precision.

BS EN ISO 6647-1:2020

This standard BS EN ISO 6647-1:2020 Rice. Determination of amylose content is classified in these ICS categories:

• 67.060 Cereals, pulses and derived products

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 %.

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.