Overview
EN ISO 11747:2012/A1:2018 is an amendment to the international standard for the determination of rice kernel resistance to extrusion after cooking. Developed by CEN, in collaboration with ISO/TC 34 and CEN/TC 338, this standard is central to ensuring the reliable assessment of cooked rice quality in both research and industry settings. The amendment updates procedures and statistical parameters for evaluating rice kernel texture by measuring their resistance to extrusion, a key indicator of product quality and consistency.
This standard is vital for stakeholders in the rice industry, laboratories, food manufacturers, and quality assurance professionals who need accurate, reproducible methods to measure rice kernel characteristics after cooking.
Key Topics
- Rice kernel resistance test method: Outlines laboratory procedures for assessing the resistance of cooked rice kernels to extrusion, which correlates with textural and quality attributes.
- Repeatability and reproducibility: Establishes revised statistical parameters for the reliability of test results within the same laboratory and across different laboratories.
- Statistical updates: The amendment clarifies definitions, provides updated formulas, and supplies new data tables (Table B.2) with statistical analysis results to support precise measurement and comparison.
- Standardization scope: Ensures harmonization and comparability of results across all CEN member countries and ISO-compliant organizations.
Applications
The standardized test for rice kernel resistance to extrusion after cooking is essential in a variety of practical contexts:
- Quality control in rice processing: Helps rice mills, food processors, and exporters assess product texture and maintain consistent quality across batches.
- Research and development: Food scientists use the method to study cooking qualities, optimize rice varieties, and develop new products that meet consumer requirements for texture.
- Certification and compliance: Laboratories and third-party certifiers use this standard during rice grading, certification, and conformance testing, especially for international trade.
- Product comparison and benchmarking: Enables producers to scientifically compare rice samples, verify compliance with buyer specifications, and support claims related to texture or cooking quality.
Related Standards
To provide a complete framework for rice and cereal product testing, organizations commonly reference EN ISO 11747:2012/A1:2018 alongside these standards:
- ISO 7301 - Rice - Specification: General requirements for milled rice, including definitions and quality characteristics.
- ISO 6646 - Rice - Determination of the potential milling yield: Specifies methods for assessing potential yield from paddy rice.
- ISO 24333 - Cereals and cereal products - Sampling: Procedures for sampling bulk shipments or processed rice for analysis.
- EN ISO 11747:2012: The original version of the rice extrusion resistance standard, to which this amendment applies.
Incorporating EN ISO 11747:2012/A1:2018 in rice product testing protocols ensures uniformity in measuring and reporting the resistance to extrusion, thus enhancing the reliability of rice quality assessments for international markets and scientific research.
Keywords: EN ISO 11747, rice kernel resistance, extrusion after cooking, cooked rice quality, repeatability, reproducibility, CEN standard, laboratory methods, rice texture analysis, standardization of rice testing.
