In addition to chemical content and microbiological analysis, physical properties of food products are of great importance. In terms of human health and food safety on the one hand, it is inconvenient that substances such as soil, stone, glass, hair or feather, which are defined as foreign substances, are present in food products.

Numerous analyzes are carried out in the authorized laboratories to determine the physical and chemical properties specified in the Turkish Food Codex and related product standards. The laboratories carry out these studies with the advanced tools and equipments within its structure and experienced and educated employees who are experts in their fields and try to comply with the limitations and criteria imposed by the current legal regulations as well as the principles of the Turkish Food Codex. All technical devices and technical materials used are calibrated at regular intervals.

In order to make quality evaluations of pasta from different angles, many tests and analyzes are performed within the scope of physical analyzes. These are generally carried out under the following headings: sensory analysis in pasta, determination of total organic matter content in pasta and cooking tests in pasta. Here are a few tests that have been performed in the context of pasta cooking tests: determination of the amount of substance entering the water in the pasta, increase in volume in the pasta, determination of water absorption of pasta and Determination of cooking time in pasta.

The purpose of all these tests and analyzes is to determine the conformity of the foods offered to consumers with the Turkish Food Codex and related standards.

The analysis of cooking status in pastas is carried out within the scope of physical analyzes in authorized laboratories. During these tests, the standards issued by local and foreign organizations are complied with. At the same time, globally accepted test methods and test criteria are adhered to, thus achieving objective and reliable results. The determination of the cooking status of the pasta is also carried out in accordance with the following standards:

• TS 1620 Pasta