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AACC International Approved Methods -AACC Method 61-03.01. Amylose Content of Milled Rice

AACC International Approved Methods

Rice

AACCI Method 61-03.01
Amylose Content of Milled Rice

VIEW METHOD

Objective
A method to determine the apparent amylose content of milled rice, an indicator of cooking and processing qualities, by colorimetric determination at 620 nm of the greenish-blue starch-iodine complex developed at pH 4.5-4.8 in acetate buffer. This rapid screening method is applicable to all well-milled raw, parboiled, and precooked rices. Corrections for differences in moisture content are needed for precooked rices, rice noodles, etc. Brown rice must be milled or defatted.