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Draft Sri Lanka Standard forDURUM WHEAT SEMOLINA AND ALIMENTARY PASTA - ESTIMATION OF COOKING

QUALITY OF ALIMENTARY PASTA BY SENSORY ANALYSISPART I: REFERENCE METHOD

(DSLS ISO 7304-1: )

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This draft should not be regarded or used as a Sri Lanka Standard.

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Comments to be sent to: SRI LANKA STANDARDS INSTITUTION, 17, VICTORIA PLACE,ELVITIGALA MAWATHA. COLOMBO 08.

 

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Introduction

This Draft Sri Lanka Standard has been prepared by the Sri Lanka Standards Institution and is now

being circulated for technical comments to all interested parties.

All comments received will be considered by the SLSI and the draft if necessary, before

submission to the Council of the Institution through the relevant Divisional Committee for final

approval.

The Institution would appreciate any views on this draft which should be sent before the specified

date. It would also be hJpful if those who find the draft generally acceptable could kindly notifu

us accordingly.

All Communications should be addressed to:

The Director GeneralSri Lanka Standards Institution,17, Victoria Place,Elvitigala Mawatha,Colombo 08.

 

Draft Sri Lanka Standard DURUM WHEAT SEMOLINA AND ALIMENTARY PASTA- ESTIMATION

OF COOKING QUALITY OF ALIMENTARY PASTA BY SENSORY ANALYSIS

PART 1: REFERENCE METHOD

DSLS ISO 7304-1: ISO 7304-1: 2016

Gr.

Copyright Reserved

SRI LANKA STANDARDS INSTITUTION 17, Victoria Place,

Elvitigala Mawatha,

Colombo 8, Sri Lanka.

DSLS 7304-1: ISO 7304-1: 2016

Draft Sri Lanka Standard DURUM WHEAT SEMOLINA AND ALIMENTARY PASTA- ESTIMATION

OF COOKING QUALITY OF ALIMENTARY PASTA BY SENSORY ANALYSIS

PART 1: REFERENCE METHOD NATIONAL FOREWORD

This Sri Lanka Standard was approved by the Sectoral committee on Food products and was authorized for adoption and publication as a Sri Lanka Standard by the Council of the Sri Lanka Standards Institution on……………… This Standard is identical with ISO 7304-1: 2016, This Standard is an adoption of ISO 7304-1: 2016, Durum wheat semolina and alimentary pasta-Estimation of cooking quality of alimentary pasta by sensory analysis-Part-1, published by the International Organization for Standardization (ISO). This part of Standard sets out a method for estimation by sensory analysis of the cooking quality of alimentary pasta. 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. 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 common wheat and durum wheat as long as the appropriate national regulations allow these raw materials to be used in alimentary pasta.

Terminology and Conventions:

The text of the International Standard has been accepted as suitable for publication, without deviation, as a Sri Lanka Standard. However, certain terminology and conventions are not identical with those used in Sri Lanka Standards. Attention is therefore drawn to the following:

a) Wherever the words “International Standard” appear referring to this Standard

should be interpreted as “Sri Lanka Standard”.

b) The comma has been used throughout as a decimal marker. In Sri Lanka Standards it is the current practice to use the full point on the base line as the decimal marker.

c) Wherever page numbers are quoted, they are ISO page numbers.

3

DSLS ISO 7304-1 : ISO 7304-1: 2016

Cross References International Standard Corresponding Sri Lanka Standard ISO 4120, Sensory analysis-Methodology-Triangle test ISO 5429, Sensory analysis-Vocabulary ISO 8586,Sensory analysis-General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors

SLS 933-Sensory analysis of foods- triangle test SLS 904-Vocabulary for sensory analysis of food SLS 1484-3-General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors

………………….