ISO 7304-1:2016 PDF

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

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Title (English):

ISO 7304-1:2016

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

Document status:: Withdrawn
Format:: Electronic (PDF)
Number of pages:: 13
Publication date:: March 8, 2016
Edition:: ISO IS 7304 edition 1 version 1
ICS:: 67.060

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Description (English):

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.

Technical details

Technical committee: ISO/TC 34/SC 4 - Cereals and pulses
SKU: ISO 7304-1:2016

Abstract

Overview

ISO 7304-1:2016 - "Durum wheat semolina and alimentary pasta - Estimation of cooking quality of alimentary pasta by sensory analysis - Part 1: Reference method" defines a standardized sensory analysis reference method to estimate the cooking quality of alimentary pasta. The method evaluates cooked pasta for firmness, liveliness (slipperiness/adhesion), and starch release using a trained sensory panel. It is a reference protocol intended to support development, approval or monitoring of routine and instrumental pasta-testing methods.

Key topics and technical requirements

Scope: Applies to all alimentary pasta produced from durum wheat and, where permitted by national regulation, common wheat or mixes. Excludes small soup-type shapes.
Primary attributes assessed:
- Firmness - resistance to cutting between the teeth (assessed by chewing).
- Liveliness - ability of strands to slide over one another (assessed by manual handling).
- Starch release - surface breakdown and starch transferred to fingers (assessed visually/manually).
Optimum Cooking Time (OCT): Determined by checking disappearance of the central white line in a strand (crushing plate for long pasta; cutting for short pasta).
Sample preparation & cooking:
- Typical test: 100 g pasta, 1 500 ml water, 10.5 g sodium chloride (≈7 g/L), boil and cook for OCT (or deliberate overcooking).
- Specific apparatus: pans, hotplates, timer, colander, crushing plate/cutter, micrometres, plates and forks.
Sensory panel & test conditions:
- Panel of at least 10 qualified assessors (selected and trained per ISO 4120 and ISO 8586).
- Present up to six coded samples (including a known reference) in controlled sensory conditions; reference sample ratings should be mid-range (about 30–70 on a 10–100 scale).
- Ratings: whole-number scales (10 = very tender/sticky etc., to 100 = very firm/not sticky).
Purpose: Method gives an estimate without expressing a preference; designed as a reproducible reference for validating other methods.

Applications and users

Quality control and R&D in pasta manufacturing and semolina processing.
Food testing and sensory laboratories validating cooking quality, texture, and processing effects.
Instrument developers comparing instrumental texture/liveliness measures with sensory reference data.
Regulatory bodies and standards committees developing or approving routine test methods.

Related standards

ISO 7304 (series) - Part 2: Routine method (complements Part 1).
ISO 4120 - Sensory analysis: Triangle test (panel selection).
ISO 5492 - Sensory analysis: Vocabulary.
ISO 8586 - Selection and training of assessors.

Keywords: ISO 7304-1:2016, durum wheat semolina, alimentary pasta, cooking quality, sensory analysis, optimum cooking time, pasta testing, firmness, liveliness, starch release.

Related standards

Standards mentioned in the description

Abstract

Overview

Key topics and technical requirements

Scope: Applies to all alimentary pasta produced from durum wheat and, where permitted by national regulation, common wheat or mixes. Excludes small soup-type shapes.
Primary attributes assessed:
- Firmness - resistance to cutting between the teeth (assessed by chewing).
- Liveliness - ability of strands to slide over one another (assessed by manual handling).
- Starch release - surface breakdown and starch transferred to fingers (assessed visually/manually).
Optimum Cooking Time (OCT): Determined by checking disappearance of the central white line in a strand (crushing plate for long pasta; cutting for short pasta).
Sample preparation & cooking:
- Typical test: 100 g pasta, 1 500 ml water, 10.5 g sodium chloride (≈7 g/L), boil and cook for OCT (or deliberate overcooking).
- Specific apparatus: pans, hotplates, timer, colander, crushing plate/cutter, micrometres, plates and forks.
Sensory panel & test conditions:
- Panel of at least 10 qualified assessors (selected and trained per ISO 4120 and ISO 8586).
- Present up to six coded samples (including a known reference) in controlled sensory conditions; reference sample ratings should be mid-range (about 30–70 on a 10–100 scale).
- Ratings: whole-number scales (10 = very tender/sticky etc., to 100 = very firm/not sticky).
Purpose: Method gives an estimate without expressing a preference; designed as a reproducible reference for validating other methods.

Applications and users

Quality control and R&D in pasta manufacturing and semolina processing.
Food testing and sensory laboratories validating cooking quality, texture, and processing effects.
Instrument developers comparing instrumental texture/liveliness measures with sensory reference data.
Regulatory bodies and standards committees developing or approving routine test methods.

Related standards

ISO 7304 (series) - Part 2: Routine method (complements Part 1).
ISO 4120 - Sensory analysis: Triangle test (panel selection).
ISO 5492 - Sensory analysis: Vocabulary.
ISO 8586 - Selection and training of assessors.

Keywords: ISO 7304-1:2016, durum wheat semolina, alimentary pasta, cooking quality, sensory analysis, optimum cooking time, pasta testing, firmness, liveliness, starch release.

ISO 7304-1:2016 PDF

Technical details

Abstract

Overview

Key topics and technical requirements

Applications and users

Related standards

Related standards

Abstract

Overview

Key topics and technical requirements

Applications and users

Related standards

Related standards

Sensory analysis. Methodology. Triangle test

Sensory analysis - Selection and training of sensory assessors (ISO 8586:2023)

Durum wheat semolina and alimentary pasta -- Estimation of cooking quality of alimentary pasta by sensory ana…

Sensory analysis - Vocabulary - Amendment 1 (ISO 5492:2008/Amd 1:2016)