1、BSI Standards PublicationBS ISO 7304-1:2016Durum wheat semolinaand alimentary pasta Estimation of cooking qualityof alimentary pasta by sensoryanalysisPart 1: Reference methodBS ISO 7304-1:2016 BRITISH STANDARDNational forewordThis British Standard is the UK implementation of ISO 7304-1:2016.The UK
2、participation in its preparation was entrusted to TechnicalCommittee AW/4, Cereals and pulses.A list of organizations represented on this committee can beobtained on request to its secretary.This publication does not purport to include all the necessaryprovisions of a contract. Users are responsible
3、 for its correctapplication. The British Standards Institution 2016.Published by BSI Standards Limited 2016ISBN 978 0 580 83997 9ICS 67.060Compliance with a British Standard cannot confer immunity fromlegal obligations.This British Standard was published under the authority of theStandards Policy an
4、d Strategy Committee on 31 March 2016.Amendments/corrigenda issued since publicationDate T e x t a f f e c t e dBS ISO 7304-1:2016 ISO 2016Durum wheat semolina and alimentary pasta Estimation of cooking quality of alimentary pasta by sensory analysis Part 1: Reference methodSemoule de bl dur et ptes
5、 alimentaires Apprciation de la qualit culinaire des ptes par analyse sensorielle Partie 1: Mthode de rfrenceINTERNATIONAL STANDARDISO7304-1First edition2016-03-01Reference numberISO 7304-1:2016(E)BS ISO 7304-1:2016ISO 7304-1:2016(E)ii ISO 2016 All rights reservedCOPYRIGHT PROTECTED DOCUMENT ISO 201
6、6, Published in SwitzerlandAll rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on the internet or an intranet, without prior written permission.
7、Permission can be requested from either ISO at the address below or ISOs member body in the country of the requester.ISO copyright officeCh. de Blandonnet 8 CP 401CH-1214 Vernier, Geneva, SwitzerlandTel. +41 22 749 01 11Fax +41 22 749 09 47copyrightiso.orgwww.iso.orgBS ISO 7304-1:2016ISO 7304-1:2016
8、(E)Foreword iv1 Scope . 12 Normative references 13 Terms and definitions . 14 Principle 25 Reagents 26 Apparatus . 27 Sampling 38 Cooking procedure . 38.1 Optimum cooking time (OCT), t 38.2 Sample preparation 39 Sensory analysis 49.1 General test conditions 49.2 Progress of the test 510 Expression o
9、f results 511 Test report . 6Annex A (informative) Illustrations of strands of cooked pasta (optimum cooking time) 8Bibliography 9 ISO 2016 All rights reserved iiiContents PageBS ISO 7304-1:2016ISO 7304-1:2016(E)ForewordISO (the International Organization for Standardization) is a worldwide federati
10、on of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technical committee has been established has the right to be represented on that committee
11、. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization.The procedures used to develop this document and tho
12、se intended for its further maintenance are 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 (
13、see www.iso.org/directives).Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of any patent rights identified during the development of the doc
14、ument will be in the Introduction and/or on the ISO list of patent declarations received (see www.iso.org/patents).Any trade name used in this document is information given for the convenience of users and does not constitute an endorsement.For an explanation on the meaning of ISO specific terms and
15、 expressions related to conformity assessment, as well as information about ISOs adherence to the WTO principles in the Technical Barriers to Trade (TBT) see the following URL: Foreword - Supplementary informationThe committee responsible for this document is ISO/TC 34, Food products, Subcommittee S
16、C 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 ana
17、lysis: Part 1: Reference method Part 2: Routine methodiv ISO 2016 All rights reservedBS ISO 7304-1:2016INTERNATIONAL 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 method1 ScopeThis part of
18、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
19、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 commo
20、n 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
21、methods of sensory analysis.2 Normative referencesThe 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 do
22、cument (including any amendments) applies.ISO 4120, Sensory analysis Methodology Triangle testISO 5492, Sensory analysis VocabularyISO 8586, Sensory analysis General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors3 Terms and definitionsFor the
23、 purposes of this document, the terms and definitions given in ISO 5492 and the following apply.3.1firmnessresistance to cutting between the teeth3.2livelinessability of one strand of pasta to slide smoothly over another, which depends on the degree of adhesionNote 1 to entry: This property can be e
24、valuated 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). ISO 2016 All rights reserved 1BS ISO 7304-1:2016ISO 7304-1:2016(E)3.3starch releasestate of surface breakdown of the cooked pasta accompan
25、ied by the release of starchNote 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).3.4optimum cooking timeOCTttime after which the continuous white line visible at the centre of a strand of p
26、asta during cooking disappearsNote 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 t
27、o have disappeared when it is visible only as a row of dots.3.5overcookingcooking 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)
28、Note 1 to entry: Such overcooking may correspond to 50 % or 100 % over the optimum cooking time (or any other factor).4 PrincipleEstimation 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
29、analysis of at most six samples presented to a panel of at least 10 qualified assessors, one after the other in random order.5 Reagents5.1 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 appropriat
30、e 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 Apparatus6.1 Balance, capable of weighing to the nearest 0,01 g.6.2 Steel containers (pan), thick-bottomed, diameter approximately 17 cm, cap
31、acity 2,5 l.6.3 Electric hotplates, diameter approximately 19 cm, power output about 1 500 W.2 ISO 2016 All rights reservedBS ISO 7304-1:2016ISO 7304-1:2016(E)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.
32、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
33、 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 SamplingIt is important that the laboratory receives a sample which is truly representative and has not been damaged or c
34、hanged 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 procedure8.1 Optimum cooking time (OCT), tThe optimum cooking time should be determined before the actual test using the same cookin
35、g 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
36、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 i
37、llustration in Annex A).8.2 Sample preparation Weigh out (6.1) 100 g of pasta. ISO 2016 All rights reserved 3BS ISO 7304-1:2016ISO 7304-1:2016(E) Place the 2,5 l steel container (pan) (6.2), containing 1 500 ml of tap water (5.1) measured using the graduated cylinder (6.8), on an electric hotplate (
38、6.3). Add 10,5 g of sodium chloride (5.2) to the water (i.e. 7 g per litre of water). Turn on the hotplate (6.3) and bring the water to a boil. Keep the water close to boiling point so that it can be brought back to the boiling point as soon as the pasta is added. Add the 100 g test sample of pasta
39、to the steel container (pan) and start the timer (6.5) at the same time. Adjust the hotplate so that the water simmers, use a fork or spatula (6.7) to ensure that all of the pasta is submerged, and for long strands, twist after softening so that they are submerged without breaking. Cook the pasta fo
40、r the time, t, determined in 8.1 (or the desired overcooking time). While the pasta is cooking, mix it with a fork or spatula (6.7) three times for 10 s. Do this at one-quarter, one-half, and three-quarters of the cooking time. When the desired cooking time has elapsed, quickly empty the steel conta
41、iner (pan) into the colander (6.4) and drain the cooked pasta immediately, gently hitting the colander three times within the first 5 s. Put the whole cooked test sample onto a plate (6.6). Chewing to establish firmness shall take place 5 min after draining. Manual handling to establish liveliness a
42、nd starch release shall take place after 5 min rest after draining.9 Sensory analysisA reference sample (see 9.1.8) is systematically presented for analysis in order to provide a comparison with the test samples.9.1 General test conditions9.1.1 The tests shall be carried out in a room specially desi
43、gned for sensory analyses.9.1.2 The panel shall consist of at least 10 qualified assessors, selected by means of a triangle test in accordance with ISO 4120, adapted for the estimation of cooked pasta.9.1.3 Previous training on the estimation of the firmness of cooked pasta shall be given to the ass
44、essors using reference samples which have been cooked at various cooking times, that is at OCT or longer, in order to cover a wider firmness range as possible.9.1.4 The assessors shall be trained in accordance with ISO 8586.9.1.5 The samples shall be presented one after another, starting with the re
45、ference sample. No assessor shall ever have more than one plate plus the reference sample in front of him/her (see 9.1.8). At the most, six pastas may be evaluated (including the reference sample) at one time.9.1.6 Cooked and overcooked products shall never be presented in the same series.9.1.7 Tast
46、ing shall be carried out in red or yellow artificial light and presentations of a single series shall progress regularly without interruption.4 ISO 2016 All rights reservedBS ISO 7304-1:2016ISO 7304-1:2016(E)9.1.8 Reference sample (during each test, a sample known to the assessors shall be presented
47、): prepared under the same conditions as the rest of the series, and the firmness, liveliness, and starch release ratings of which are known to the assessors and fall in the middle of the range (between 30 and 70 in a range from 10 to 100); this test sample shall remain available to the assessor thr
48、oughout the entire test.9.2 Progress of the testThe test shall always start with the presentation of the reference sample, the firmness, liveliness, and starch release ratings of which are known to the assessors; the coded test samples then follow.9.2.1 Each assessor is presented with a plate contai
49、ning a cooked pasta sample.9.2.2 The assessor shall first assess the pasta for firmness by chewing for 5 min after draining. The assessor shall give a rating, expressed as a whole number, from 10 (very tender) to 100 (very firm). The ratings increase with increasing firmness.9.2.3 Each assessor shall then, after 5 min have elapsed since draining, assess the pasta for liveliness. During this operation, the assessor stirs the pasta on the plate by hand and assesses the strands ability to stick to each other or to
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