ISO 6647-2 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 described in ISO 6647-2 apply 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 but omit the defatting step. Rice samples where the amylose mass fraction has been determined by the reference method are used as standards.
ISO 6647-2 on determining amylose content in rice is useful for:
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 6647-2 specifies spectrophotometric method with a defatting procedure which helps in determining the amount of amylose in rice with an amylose mass fraction higher than 5 %.
In ISO 6647-2, 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 6647-2, 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.
BS EN ISO 6647-2:2020 supersedes BS EN ISO 6647-2:2015. BS EN ISO 6647-2:2020 includes some technical changes concerning BS EN ISO 6647-2:2015. These include:
EN ISO 6647-2
ISO 6647-2