ISO 7304-1:2016

SLOVENSKI STANDARD
01-oktober-2018
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SIST ISO 7304:1997
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Durum wheat semolina and alimentary pasta -- Estimation of cooking quality of
alimentary pasta by sensory analysis -- Part 1: Reference method
Semoule de blé dur et pâtes alimentaires -- Appréciation de la qualité de cuisson par
analyse sensorielle -- Partie 1: Méthode de référence
Ta slovenski standard je istoveten z: ISO 7304-1:2016
ICS:
67.060 äLWDVWURþQLFHLQSURL]YRGLL] Cereals, pulses and derived
QMLK products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

INTERNATIONAL ISO
STANDARD 7304-1
First edition
2016-03-01
Durum wheat semolina and
alimentary pasta — Estimation of
cooking quality of alimentary pasta by
sensory analysis —
Part 1:
Reference method
Semoule de blé dur et pâtes alimentaires — Appréciation de la qualité
culinaire des pâtes par analyse sensorielle —
Partie 1: Méthode de référence
Reference number
©
ISO 2016
© ISO 2016, Published in Switzerland
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ii © ISO 2016 – All rights reserved

Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 2
5 Reagents . 2
6 Apparatus . 2
7 Sampling . 3
8 Cooking procedure . 3
8.1 Optimum cooking time (OCT), t .3
8.2 Sample preparation . 3
9 Sensory analysis . 4
9.1 General test conditions . 4
9.2 Progress of the test . 5
10 Expression of results . 5
11 Test report . 6
Annex A (informative) Illustrations of strands of cooked pasta (optimum cooking time) .8
Bibliography . 9
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
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electrotechnical standardization.
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described in the ISO/IEC Directives, Part 1. In particular the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
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assessment, as well as information about ISO’s adherence to the WTO principles in the Technical
Barriers to Trade (TBT) see the following URL: Foreword - Supplementary information
The committee responsible for this document is ISO/TC 34, Food products, Subcommittee SC 4,
Cereals and pulses.
This first edition of ISO 7304-1 cancels and replaces ISO 7304:1985, which has been technically revised.
ISO 7304 consists of the following parts, under the general title Durum wheat semolina and alimentary
pasta — Estimation of cooking quality of alimentary pasta by sensory analysis:
— Part 1: Reference method
— Part 2: Routine method
iv © ISO 2016 – All rights reserved

INTERNATIONAL STANDARD ISO 7304-1:2016(E)
Durum wheat semolina and alimentary pasta — Estimation
of cooking quality of alimentary pasta by sensory analysis —
Part 1:
Reference method
1 Scope
This part of ISO 7304 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.
This part of ISO 7304 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.
2 Normative references
The following documents, in whole or in part, are normatively referenced in this document and are
indispensable for its application. For dated references, only the edition cited applies. For undated
references, the latest edition of the referenced document (including any amendments) applies.
ISO 4120, Sensory analysis — Methodology — Triangle test
ISO 5492, Sensory analysis — Vocabulary
ISO 8586, Sensory analysis — General guidelines for the selection, training and monitoring of selected
assessors and expert sensory assessors
3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO 5492 and the following apply.
3.1
firmness
resistance to cutting between the teeth
3.2
liveliness
ability of one strand of pasta to slide smoothly over another, which depends on the degree of adhesion
Note 1 to entry: This property can be evaluated manually by assessing the ability of the cooked pasta strands to
stick to each other or to the fingers after handling (between thumb, major, and index).
3.3
starch release
state of surface breakdown of the cooked pasta accompanied by the release of starch
Note 1 to entry: This state can be evaluated visually by assessing the quantity of starch remaining on the fingers
after handling (between thumb, major, and index).
3.4
optimum cooking time
OCT
t
time after which the continuous white line visible at the centre of a strand of pasta during cooking
disappears
Note 1 to entry: Optimum cooking time is determined by crushing using a crushing plate (6.10) in the case of long
pasta or by cutting the strand at right angles with a blade (6.11) in the case of short pasta.
Note 2 to entry: By convention, the white line is considered to have disappeared when it is visible only as a row
of dots.
3.5
overcooking
cooking time longer than the optimum cooking time (3.4) resulting from a deliberate desire to place the
pasta in a critical situation in order to measure the impact on firmness (3.1), liveliness (3.2), and starch
release (3.3)
Note 1 to entry: Such overcooking may correspond to 50 % or 100 % over the optimum cooking time (or any
other factor).
4 Principle
Estimation of the three parameters mentioned in the scope by chewing and manual handling of pasta
after cooking (for the optimum cooking time or until overcooked).
Sensory analysis of at most six samples presented to a panel of at least 10 qualified assessors, one after
the other in random order.
5 Reagents
5.1 Water.
If tap water is used, validate the hardness thereof. If the hardness is other than French hardness
15 °f ± 1, bring it to the target value using an appropriate water softener.
If bottled water is used, obtain water with a total mineral salt content of approximately 300 mg/l.
5.2 Sodium chloride, of analytical grade.
6 Apparatus
6.1 Balance, capable of weighing to the nearest 0,01 g.
6.2 Steel containers (pan), thick-bottomed, diameter approximately 17 cm, capacity 2,5 l.
6.3 Electric hotplates, diameter approximately 19 cm, power output about 1 500 W.
2 © ISO 2016 – All rights reserved

6.4 Colander, for pasta, made of stainless steel, diameter approximately 25 cm to 30 cm, with holes
approximately 2 mm in diameter.
6.5 Timer.
6.6 Flat white plates, identical and in sufficient number for the performance of the tests.
6.7 Fork or spatula.
6.8 Graduated cylinder, capacity 1 l.
6.9 Water softener.
6.10 Transparent plastic crushing plate.
6.11 Cutter, with a sharp blade.
6.12 30 mm taper-ended micrometre, suitable for measuring all short strands of pasta after
cutting into pieces.
6.13 30 mm flat-ended micrometre, suitable for measuring all long strands of pasta.
6.14 Container, volume approximately 200 ml.
7 Sampling
It is important that the laboratory receives a sample which is truly representative and has not been
damaged or changed during transport or storage.
Sampling is not part of the method specified in this part of ISO 7304. A recommended sampling method
is given in ISO 24333.
8 Cooking procedure
8.1 Optimum cooking time (OCT), t
The optimum cooking time should be determined before the actual test using the same cooking
conditions as in 8.2.
Two minutes before the estimated cooking time, usually written on the package by the manufacturer
or, if this is not the case, on the basis of experience with pasta of similar diameter or thickness:
— remove a long strand and crush it using the crushing plate (6.10) or
— remove a short strand of pasta and cut it using the cutter (6.11).
Repeat this operation every 30 s until the continuous white line, visible at the centre of the crushed
strand or the cut section, disappears. The time required for the line to disappear is the optimum
cooking time for this type of pasta (see illustration in Annex A).
8.2 Sample preparation
— Weigh out (6.1) 100 g of pasta.
— Place the 2,5 l steel container (pan
...