Yıl 2020, Cilt 18 , Sayı 2, Sayfalar 135 - 142 2020-06-27

Marketteki Spagetti Makarna Fiyatları ile Kalite Parametreleri Arasındaki İlişki
Relationship between Spaghetti Prices and Quality Parameters in Pasta Market

Seher SERİN [1] , Koray YARIM [2] , Sedat SAYAR [3]


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.
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.
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Birincil Dil en
Konular Gıda Bilimi ve Teknolojisi
Bölüm Araştırma Makaleleri
Yazarlar

Orcid: 0000-0001-7115-2376
Yazar: Seher SERİN (Sorumlu Yazar)
Kurum: University of Mersin, Young Entrepreneur Centre
Ülke: Turkey


Orcid: 0000-0003-3378-3198
Yazar: Koray YARIM
Kurum: University of Mersin, Department of Food Engineering
Ülke: Turkey


Orcid: 0000-0001-8757-993X
Yazar: Sedat SAYAR
Kurum: University of Mersin, Department of Food Engineering
Ülke: Turkey


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.
Tarihler

Yayımlanma Tarihi : 27 Haziran 2020

Bibtex @araştırma makalesi { akademik-gida758815, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2020}, volume = {18}, pages = {135 - 142}, doi = {10.24323/akademik-gida.758815}, title = {Relationship between Spaghetti Prices and Quality Parameters in Pasta Market}, key = {cite}, author = {Seri̇n, Seher and Yarım, Koray and Sayar, Sedat} }
APA Seri̇n, S , Yarım, K , Sayar, S . (2020). Relationship between Spaghetti Prices and Quality Parameters in Pasta Market . Akademik Gıda , 18 (2) , 135-142 . DOI: 10.24323/akademik-gida.758815
MLA Seri̇n, S , Yarım, K , Sayar, S . "Relationship between Spaghetti Prices and Quality Parameters in Pasta Market" . Akademik Gıda 18 (2020 ): 135-142 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/55310/758815>
Chicago Seri̇n, S , Yarım, K , Sayar, S . "Relationship between Spaghetti Prices and Quality Parameters in Pasta Market". Akademik Gıda 18 (2020 ): 135-142
RIS TY - JOUR T1 - Relationship between Spaghetti Prices and Quality Parameters in Pasta Market AU - Seher Seri̇n , Koray Yarım , Sedat Sayar Y1 - 2020 PY - 2020 N1 - doi: 10.24323/akademik-gida.758815 DO - 10.24323/akademik-gida.758815 T2 - Akademik Gıda JF - Journal JO - JOR SP - 135 EP - 142 VL - 18 IS - 2 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.758815 UR - https://doi.org/10.24323/akademik-gida.758815 Y2 - 2020 ER -
EndNote %0 Akademik Gıda Relationship between Spaghetti Prices and Quality Parameters in Pasta Market %A Seher Seri̇n , Koray Yarım , Sedat Sayar %T Relationship between Spaghetti Prices and Quality Parameters in Pasta Market %D 2020 %J Akademik Gıda %P 1304-7582-2148-015X %V 18 %N 2 %R doi: 10.24323/akademik-gida.758815 %U 10.24323/akademik-gida.758815
ISNAD Seri̇n, Seher , Yarım, Koray , Sayar, Sedat . "Relationship between Spaghetti Prices and Quality Parameters in Pasta Market". Akademik Gıda 18 / 2 (Haziran 2020): 135-142 . https://doi.org/10.24323/akademik-gida.758815
AMA Seri̇n S , Yarım K , Sayar S . Relationship between Spaghetti Prices and Quality Parameters in Pasta Market. Akademik Gıda. 2020; 18(2): 135-142.
Vancouver Seri̇n S , Yarım K , Sayar S . Relationship between Spaghetti Prices and Quality Parameters in Pasta Market. Akademik Gıda. 2020; 18(2): 135-142.