ISO-7304 › Durum wheat semolinas and alimentary pasta -- Estimation of cooking quality of spaghetti by sensory analysis
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The method consists in determining of a minimum cooking time and calculation of two experimental cooking times for each sample. Sensory analysis of at most six samples presented in pairs to a panel of at least six qualified assessors. Classification and scoring of the samples according to their surface condition and firmness. An annex gives examples of arrangements for presentation of samples. An example of response form is given in an annex B. Reference photographs are shown in annexes C and D.
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Document Number
ISO 7304:1985
Revision Level
1ST EDITION
Status
Superseded
Publication Date
April 15, 1985
Committee Number
ISO TC 34/SC 4