International Organization for Standardization (ISO)
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ISO 7304-2:2008
Scope
This part of ISO 7304 specifies a method for assessing, by sensory analysis, the quality of cooked alimentary
pasta in the form of long, solid strands (e.g. spaghetti) or short, hollow strands (e.g. macaroni) produced from
durum wheat semolina, expressed in terms of the starch release, liveliness and firmness characteristics (i.e.
texture) of the pasta. It does not apply to pasta in the form of small strands usually consumed in soups.
The method may also be applied to alimentary pasta made from common wheat or a mixture of common
wheat and durum wheat, as long as the appropriate national regulations allow these products to be used in
alimentary pasta.
The method has been specifically developed to provide a procedure for the daily evaluation of pasta samples
based on the use of reference samples.
The test result does not express a preference, but gives only an estimate of the cooking quality of the pasta
after it has been cooked for the optimum cooking time.
ISO 7304-2:2008 Referenced Document
ISO 5492 Sensory analysis — Vocabulary AMENDMENT 1
ISO 8586-1 Sensory analysis; general guidance for the selection, training and monitoring of assessors; part 1: selected assessors
ISO 7304-2:2008 history
2008ISO 7304-2:2008 Alimentary pasta produced from durum wheat semolina - Estimation of cooking quality by sensory analysis - Part 2: Routine method