A-A-20062 Pasta, Products, Enriched and Whole WheatThis CID covers enriched and whole wheat pasta products, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.

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A-A-20062E

5.5 Cooked product. The cooked enriched and whole wheat pasta products shall not break up during cooking and shall not adhere in a mass that cannot be separated with a fork or similar utensil.

5.5.1 Color. The enriched and whole wheat pasta products shall possess a characteristic color.

5.5.2 Flavor and odor. When prepared as directed on the package, the cooked enriched and whole wheat pasta products shall possess a characteristic flavor and odor. The cooked product shall be free from objectionable flavor and odor (rancid, musty, bitter, sour, etc.).

5.5.3 Texture. When prepared as directed on the package, the enriched and whole wheat products shall possess a firm, but tender, not mushy or sticky texture.

6. ANALYTICAL REQUIREMENTS.

6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements for the enriched and whole wheat pasta products shall be as follows:

Moisture - 13.0 percent maximum Ash 2/ - 1.1 percent maximum Protein 2/ - 12.0 percent minimum Carotenoid color - 3.5 ppm minimum

2/ Percent ash and protein shall be calculated on a moisture-free basis.

6.2 Product verification. When USDA verification of analytical requirements is specified in the solicitation, contract, or purchase order, analytical testing shall be performed on a composite sample. The composite sample shall be 227 g (8 oz) prepared from five randomly selected subsamples. Subsamples shall be a minimum of one packet/container and shall contain the appropriate number of packets/containers to yield a 113.4 g (4 oz) sample when composited.

6.2.1 Preparation of sample. For moisture, ash, and protein analyses, the sample shall be prepared according to the Official Methods of Analysis of the AOAC International, Method

926.06. For carotenoid color analysis, the sample shall be prepared according to the AACC International, Method 14-50.

6.3 Analytical testing. When specified in the solicitation, contract, or purchase order, analyses shall be in accordance with the following methods from the Approved Methods of the AACC International and the Official Methods of Analysis of the AOAC International.