Relationship between Spaghetti Prices and Quality Parameters in Pasta Market

Year 2020, Volume: 18 Issue: 2, 135 - 142, 27.06.2020

Seher Serin Koray Yarım Sedat Sayar

https://doi.org/10.24323/akademik-gida.758815

Cited By: 3

Abstract

Spaghetti is one of the most consumed food (pasta) products in the world. It is cheap, nutritious, delicious, and easy to prepare. Its quality is based on its raw material and is measured by its color, appearance, and primarily its cooking characteristics. The purpose of this study is to determine whether a correlation exists between spaghetti quality and price. In this context, physicochemical and cooking quality of 16 different spaghetti samples obtained from nationwide chain markets in Mersin (Turkey) were evaluated and compared with their prices. Results showed that spaghetti samples had similar values in terms of optimum cooking time, cooking loss, and water absorption capacity. The quality characteristics of spaghetti samples were found to be acceptable according to the information in the literature. At the same time, insignificant correlation existed between the quality parameters and price of spaghetti samples, with an exception for the parameters of color and elasticity. A positive correlation of 0.74 was found between the price and color characteristics (CIELAB) of samples. Samples that provide the highest elasticity values also had the highest price. Similarly, the lowest elasticity value was obtained for one of the samples with the lowest price.

Keywords

Spaghetti, Quality parameters, Consumer perception

Supporting Institution

Scientific Research Projects Units of University of Mersin

Project Number

2016-1-TP3-1397

Thanks

The authors would like to thank to the Scientific Research Projects Units of University of Mersin, grant number 2016-1-TP3-1397 for the financial support of the present study.

Marketteki Spagetti Makarna Fiyatları ile Kalite Parametreleri Arasındaki İlişki

Abstract

Spagetti makarna dünyanın en çok tüketilen gıda ürünlerinden biridir. Ekonomik, besleyici, lezzetli ve hazırlanması kolaydır. Kalite özellikleri hammadde ile yakından ilişkilidir ve kaliteyi belirleyen temel parametreler, rengi, görünümü ve pişirme özellikleridir. Bu çalışmanın amacı, spagetti makarna kalitesi ve fiyatı arasında bir ilişki olup olmadığını belirlemektir. Bu kapsamda, Mersin ilinde bulunan marketlerden seçilmiş 16 farklı ulusal markaya ait spagetti makarnanın, fizikokimyasal ve pişirme kalitesi özellikleri değerlendirilerek fiyatları ile karşılaştırılmıştır. Sonuçlar, spagetti makarna örneklerinin optimum pişirme süresi, pişirme kaybı ve su absorplama kapasitesi açısından benzer değerlere sahip olduğunu göstermiştir. Spagetti makarna örneklerinin kalite özellikleri literatürdeki bilgilere göre kabul edilebilir bulunmuştur. Aynı zamanda, spagetti makarna örneklerinin kalite parametreleri ile fiyatı karşılaştırıldığında sadece renk ve elastik özelliklerinin, ürünlerin fiyatı ile pozitif bir korelasyon gösterdiği bulunmuştur. Örneklerin fiyatı ve renk özellikleri (L*, a*, b*) arasında 0.74 değerinde bir korelasyon bulunmuştur. Tekstürel olarak en yüksek elastikiyet değerlerini sağlayan örneklerin, aynı zamanda en yüksek fiyata da sahip olan örnekler olduğu görülmüştür. Benzer şekilde, en düşük elastikiyet değeri ise en düşük fiyata sahip olan örneklerden biri olduğu görülmüştür.

Keywords

Spagetti, Kalite parametreleri, Tüketici algısı

Project Number

2016-1-TP3-1397

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