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SSH ISO 7304:2000

Durum wheat semolinas and alimentary pasta — Estimation of cooking quality of spaghetti by sensory analysis

Jan 1, 2000

General information

60.60     Jan 1, 2000

DPS

DPS/KT 275

International Standard

67.060  

English  

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Scope

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.

Life cycle

NOW

PUBLISHED
SSH ISO 7304:2000
60.60 Standard published
Jan 1, 2000

Related project

Adopted from ISO 7304:1985