Relationship between Spaghetti Prices and Quality Parameters in Pasta Market

Yıl 2020, , 135 - 142, 27.06.2020

Seher Serin Koray Yarım Sedat Sayar

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

Cited By: 3

Öz

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.

Anahtar Kelimeler

Spaghetti, Quality parameters, Consumer perception

Destekleyen Kurum

Scientific Research Projects Units of University of Mersin

Proje Numarası

2016-1-TP3-1397

Teşekkür

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

Öz

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.

Anahtar Kelimeler

Spagetti, Kalite parametreleri, Tüketici algısı

Proje Numarası

2016-1-TP3-1397

Kaynakça

• [1] Tosun, M. (2001). Pasta sector research report, Research director. http://www.kalkinma.com.tr/data/file/raporlar/ESA/SA/2001-SA/SA-01-03-09_Makarna_Sektoru.pdf . Accessed 15 November 2016.
• [2] International Pasta Organization. (2013). The world pasta industry status report. http://www.internationalpasta.org/resources/World%20Pasta%20Industry%20Survey/IPOstatreport2013.pdf. Accessed 20 November 2016.
• [3] Turkish Republic Ministry of economy sector report, 2017. https://ticaret.gov.tr/data/5b8700a513b8761450e18d81/Makarna.pdf. Accessed 10 December 2016
• [4] Gallegos-Infante, J.A., Rocha-Guzman, N.E., Gonzalez-Laredo, R.F., Ochoa-Martínez, L.A., Corzo, N., Bello-Perez, L.A., Peralta-Alvarez, L.E. (2010). Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.). Food Chemistry, 119(4), 1544-1549.
• [5] Debbouz, A., Doetkott, C. (1996). Effect of process variables on spaghetti quality. Cereal Chemistry, 73(6), 672-676.
• [6] Dexter, J., Matsuo, R.R., Morgan, B.C. (1981). High temperature drying: Effect on spaghetti properties. Journal of Food Science, 46(6), 1741-1746.
• [7] Bahnassey, Y., Khan, K. (1986). Fortification of spaghetti with edible legumes. II. Rheological, baking, and quality evaluation studies. Cereal Chemistry, 63(3), 216-219.
• [8] Chillo, S., Laverse, J., Falcone, P.M., Protopapa, A., Del Nobile, M.A. (2008). Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality. Journal of Cereal Science, 47(2), 144-152.
• [9] Riesz, P.C. (1979). Price‐quality correlations for packaged food products. Journal of Consumer Affairs, 13(2), 236-247.
• [10] Dülgeroğlu, İ. (2017). Son tüketicilerin değer bilinci ve fiyat-kalite ilişkilerinin internet üzerinden satin alma davranişi üzerindeki etkisi: kirklareli ilinde bir araştirma. Kırklareli Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 6(1), 53-63.
• [11] Faulds, D.J., Lonial, S.C. (2001). Price-quality relationships of nondurable consumer products: a European and United States perspective. Journal of Economic and Social Research, 3(1), 59-76.
• [12] Curry, D.J., Faulds, D.J. (1986). Indexing product quality: Issues, theory, and results. Journal of Consumer Research, 13(1), 134-145.
• [13] Jood, S., Bishnoi, S., Sehgal, S. (2000). Nutritional status of rural pre-school children of Haryana state. The Indian Journal of Pediatrics, 67(3), 189-196.
• [14] Luzuriaga, D.A., Balaban, M.O., Yeralan, S. (1997). Analysis of visual quality attributes of white shrimp by machine vision. Journal of Food Science, 62(1), 113-118.
• [15] American Association of Cereal Chemists (AACC). (1989). Approved Methods of the AACC. 66-50.01, ninth ed. AACC, St Paul, MN.
• [16] Ficco, D.B.M., De Simone, V., De Leonardis, A.M., Giovanniello, V., Del Nobile, M.A., Padalino, L., De Vita, P. (2016). Use of purple durum wheat to produce naturally functional fresh and dry pasta. Food Chemistry, 205, 187-195.
• [17] Joyner, H.S., Jones, K.E., Rasco, B.A. (2016). Microwave pasteurization of cooked casta: effect of process parameters on texture and quality for heat‐and‐eat and ready‐to‐eat meals. Journal of Food Science, 81(6), 1447-1456.
• [18] Foschia, M., Peressini, D., Sensidoni, A., Brennan, M.A., Brennan, C.S. (2015). How combinations of dietary fibres can affect physicochemical characteristics of pasta. LWT-Food Science and Technology, 61(1), 41-46.
• [19] Manthey, F.A., Yalla, S.R., Dick, T.J., Badaruddin, M. (2004). Extrusion properties and cooking quality of spaghetti containing buckwheat bran flour. Cereal Chemistry, 81(2), 232-236.
• [20] Hernández-Nava, R.G., Berrios, J.D.J., Pan, J., Osorio-Diaz, P., Bello-Perez, L.A. (2009). Development and characterization of spaghetti with high resistant starch content supplemented with banana starch. Food Science and Technology International, 15(1), 73-78.
• [21] Martinez, C.S., Ribotta, P.D., Leon, A.E., Anon, M.C. (2007). Physical, sensory and chemical evaluation of cooked spaghetti. Journal of Texture Studies, 38(6), 666-683.
• [22] Giuberti, G., Gallo, A., Cerioli, C., Fortunati, P., Masoero, F. (2015). Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chemistry, 175, 43-49.
• [23] Gull, A., Prasad, K., Kumar, P. (2015). Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta. LWT-Food Science and Technology, 63(1), 470-474.
• [24] Hareland, G.A., Puhr, D., Wear, J.G., Skunberg, M. (1995). Color score: United States department of agriculture. Agricultural Research Service in cooperation with the ND state agricultural experiment stations, quality evaluation of durum wheat cultivars. http://wheat. pw. usda. gov/ggpages/gopher/Quality/Durum/1995/95durum. txt. Html. Accessed November 13, 2018.
• [25] Larrosa, V., Lorenzo, G., Zaritzky, N., Califano, A. (2016). Improvement of the texture and quality of cooked gluten-free pasta. LWT-Food Science and Technology, 70, 96-103.
• [26] Li, J.H., Vasanthan, T. (2003). Hypochlorite oxidation of field pea starch and its suitability for noodle making using an extrusion cooker. Food Research International, 36(4), 381-386.
• [27] De Marco, E.R., Steffolani, M.E., Martínez, C.S., León, A.E. (2014). Effects of spirulina biomass on the technological and nutritional quality of bread wheat pasta. LWT-Food Science and Technology, 58(1), 102-108.