What is ISO 6647-1 about?
ISO 6647-1 is the first part of a multi-series European standard. ISO 6647-1 specifies a reference method for the determination of the amylose content of milled rice, non-parboiled. The method applies to rice with an amylose mass fraction higher than 5%.
ISO 6647-1 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 ISO 6647-1 can be compared with PDO and PGI legislation.
Who is ISO 6647-1 for?
ISO 6647-1 on determining amylose content in rice is useful for:
- Food technologists
- Chemical Engineers
- Food and safety department
- Processors and rice mills
Why should you use ISO 6647-1?
Amylose is a long, straight starch molecule that does not gelatinize during cooking. Grains with high amounts of amylose will be fully separated once cooked.
ISO 6647-1 specifies spectrophotometric method with a defatting procedure which helps in determining the amount of amylose in rice.
In ISO 6647-1, the amylose mass fraction of the sample is determined by using a calibration graph made by mixing potato amylose and amylopectin to account for the influence of amylopectin on the colour of the amylose-iodine complex in the test solution.
With ISO 6647-1, manufacturers are benefited from spectrophotometric methods and calibration methods for measuring amylose in rice, allowing standardizing quality and reducing adulteration of rice resulting in better rice.
What’s changed since the last update?
BS EN ISO 6647-1:2020 supersedes BS EN ISO 6647-1:2015. BS EN ISO 6647-1:2020 includes some technical changes concerning BS EN ISO 6647-1:2015. These include:
- A spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice, amylopectin has replaced the size exclusion chromatography method
