BS ISO 7304-1-2016 en_2032 Durum wheat semolina and alimentary pasta Estimation of cooking quality of alimentary pasta by sensory analysis Reference method《硬粒小麦面粉和面食 采用感官分析评估面食的烹饪质量 参考方法》.pdf

《BS ISO 7304-1-2016 en_2032 Durum wheat semolina and alimentary pasta Estimation of cooking quality of alimentary pasta by sensory analysis Reference method《硬粒小麦面粉和面食 采用感官分析评估面食的烹饪质量 参考方法》.pdf》由会员分享，可在线阅读，更多相关《BS ISO 7304-1-2016 en_2032 Durum wheat semolina and alimentary pasta Estimation of cooking quality of alimentary pasta by sensory analysis Reference method《硬粒小麦面粉和面食 采用感官分析评估面食的烹饪质量 参考方法》.pdf（18页珍藏版）》请在麦多课文档分享上搜索。

1、BSI Standards Publication BS ISO 7304-1:2016 Durum wheat semolina and alimentary pasta Estimation of cooking quality of alimentary pasta by sensory analysis Part 1: Reference methodBS ISO 7304-1:2016 BRITISH STANDARD National foreword This British Standard is the UK implementation of ISO 7304-1:2016

2、. The UK participation in its preparation was entrusted to Technical Committee AW/4, Cereals and pulses. A list of organizations represented on this committee can be obtained on request to its secretary. This publication does not purport to include all the necessary provisions of a contract. Users a

3、re responsible for its correct application. The British Standards Institution 2016. Published by BSI Standards Limited 2016 ISBN 978 0 580 83997 9 ICS 67.060 Compliance with a British Standard cannot confer immunity from legal obligations. This British Standard was published under the authority of t

4、he Standards Policy and Strategy Committee on 31 March 2016. Amendments/corrigenda issued since publication Date T e x t a f f e c t e dBS ISO 7304-1:2016 ISO 2016 Durum wheat semolina and alimentary pasta Estimation of cooking quality of alimentary pasta by sensory analysis Part 1: Reference method

5、 Semoule de bl dur et ptes alimentaires Apprciation de la qualit culinaire des ptes par analyse sensorielle Partie 1: Mthode de rfrence INTERNATIONAL STANDARD ISO 7304-1 First edition 2016-03-01 Reference number ISO 7304-1:2016(E)BS ISO 7304-1:2016ISO 7304-1:2016(E)ii ISO 2016 All rights reserved CO

6、PYRIGHT PROTECTED DOCUMENT ISO 2016, Published in Switzerland All 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,

7、 without prior written permission. Permission can be requested from either ISO at the address below or ISOs member body in the country of the requester. ISO copyright office Ch. de Blandonnet 8 CP 401 CH-1214 Vernier, Geneva, Switzerland Tel. +41 22 749 01 11 Fax +41 22 749 09 47 copyrightiso.org ww

8、w.iso.orgBS ISO 7304-1:2016ISO 7304-1:2016(E)Foreword iv 1 Scope . 1 2 Normative references 1 3 T erms 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 tes

9、t 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 ISO 2016 All rights reserved iii Contents PageBS ISO 7304-1:2016ISO 7304-1:2016(E) Foreword ISO (the Internat

10、ional Organization for Standardization) is a worldwide federation 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 bee

11、n established has the right to be represented on that committee. 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 stand

12、ardization. The procedures used to develop this document and those 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 accorda

13、nce with the editorial rules of the ISO/IEC Directives, Part 2 (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

14、of any patent rights identified during the development of the document 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 endor

15、sement. For an explanation on the meaning of ISO specific terms and 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 information The committee respo

16、nsible 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

17、pasta Estimation of cooking quality of alimentary pasta by sensory analysis: Part 1: Reference method Part 2: Routine methodiv ISO 2016 All rights reservedBS ISO 7304-1:2016INTERNATIONAL ST ANDARD ISO 7304-1:2016(E) Durum wheat semolina and alimentary pasta Estimation of cooking quality of alimentar

18、y 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; st

19、arch 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 f

20、rom 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

21、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

22、 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 monitorin

23、g of selected assessors and expert sensory assessors 3 T erms a nd definiti ons For the purposes of this document, the terms and definitions given in ISO 5492 and the following apply. 3.1 f i r m ne s s resistance to cutting between the teeth 3.2 liveliness ability of one strand of pasta to slide sm

24、oothly 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). ISO 2016 All rights reserved 1BS ISO 7

25、304-1:2016ISO 7304-1:2016(E) 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

26、 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

27、 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

28、 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 sc

29、ope 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

30、 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 Bal

31、ance, 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 reservedBS ISO 7304-1:2016ISO 7304-1:2016(E) 6.4 Colander,

32、 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.

33、 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 m icr ometr e, suitable for measuring all long strands of pasta. 6.14 Container, volume app

34、roximately 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 2433

35、3. 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

36、 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

37、 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. ISO 2016 All rights reserved 3BS ISO 7304-1:2016ISO 7304-1:2016(E) Plac

38、e 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 (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 t

39、he 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 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

40、 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 for 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

41、 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 container (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 whol

42、e cooked test sample onto a plate (6.6). Chewing to establish firmness shall take place 5 min after draining. Manual handling to establish liveliness and starch release shall take place after 5 min rest after draining. 9 Sensory analysis A reference sample (see 9.1.8) is systematically presented for

43、 analysis in order to provide a comparison with the test samples. 9.1 General test conditions 9.1.1 The tests shall be carried out in a room specially designed 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 w

44、ith 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 assessors using reference samples which have been cooked at various cooking times, that is at OCT or longer, in order to cover a wider firmness ra

45、nge 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 reference 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

46、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 Tasting shall be carried out in red or yellow artificial light and presentations of a single series shall progress regularly without interrupt

47、ion.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): prepared under the same conditions as the rest of the series, and the firmness, liveliness, and starch release ratings of which are kn

48、own 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 throughout the entire test. 9.2 Progress of the test The test shall always start with the presentation of the reference sample, the firmness

49、, 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 containing 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 h