Durum wheat semolina and alimentary pasta — Estimation of cooking quality of alimentary pasta by sensory analysis — Part 1: Reference method

Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

French, English

Published date

08-03-2016

Publisher

International Organization for Standardization

ISO 7304-1:2016 sets out a method for estimation by sensory analysis of the cooking quality of alimentary pasta. Estimation takes place through the evaluation of the following:

- firmness, by chewing;

- liveliness, by manual handling;

- starch release, by manual handling.

The method does not express a preference and only gives an estimate relating to the evaluation of the cooking of the pasta; it does not apply to small pasta shapes usually consumed in soups.

NOTE This method can be applied to all forms of alimentary pasta produced from durum wheat and to products made from common wheat or a mixture of common wheat and durum wheat as long as the appropriate national regulations allow these raw materials to be used in alimentary pasta.

ISO 7304-1:2016 has been specifically designed to establish the reference method with a view to the development, approval or monitoring of instrumental or practical methods of sensory analysis.

Committee	ISO/TC 34/SC 4
DevelopmentNote	Supersedes ISO/DIS 7304-1 & ISO 7304. (03/2016)
DocumentType	Standard
Pages	9
PublisherName	International Organization for Standardization
Status	Current
Supersedes	ISO 7304:1985

Standards	Relationship
NF ISO 7304-1 : 2016	Identical
NEN ISO 7304-1 : 2016	Identical
BS ISO 7304-1:2016	Identical

ISO 5496:2006	Sensory analysis Methodology Initiation and training of assessors in the detection and recognition of odours
ISO 13299:2016	Sensory analysis Methodology General guidance for establishing a sensory profile
ISO 11056:1999	Sensory analysis Methodology Magnitude estimation method
ISO 11035:1994	Sensory analysis Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach
ISO 8587:2006	Sensory analysis Methodology Ranking
ISO 6564:1985	Sensory analysis Methodology Flavour profile methods
ISO 24333:2009	Cereals and cereal products — Sampling
ISO 5495:2005	Sensory analysis — Methodology — Paired comparison test
ISO 4120:2004	Sensory analysis Methodology Triangle test
ISO 4121:2003	Sensory analysis — Guidelines for the use of quantitative response scales
ISO 5492:2008	Sensory analysis — Vocabulary
ISO 8586:2012	Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors