Relationship between Spaghetti Prices and Quality Parameters in Pasta Market

Serin, Seher; Yarim, Koray; Sayar, Sedat

doi:10.24323/akademik-gida.758815

Cited by 3 publications

(1 citation statement)

References 18 publications

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“…The color of the pasta is extremely important because it can be assessed by consumers when deciding to buy a specific product in a store [ 57 ]. Literature data indicate that the color change is not always accepted by consumers, and new products, despite their health-promoting properties, may be rejected [ 58 ].…”

Section: Resultsmentioning

confidence: 99%

Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment

Osoś

Jankowska

Drożdżyńska

et al. 2022

Foods

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In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15% w/w). Kiwiberry fruits’ characteristics (ascorbic acid, carotenoids, phenolic compounds, and antioxidant activity determination) as well as physical (cooking properties, color, microscopic structure determination, texture, and water molecular dynamics analysis by low-field NMR) and chemical analyses (proximate composition phenolic compounds composition and antioxidant activity) of KBL-enriched pasta were investigated. The replacement of semolina with KBL in the production of pasta significantly changed its culinary properties. Results showed that the addition of KBL leads to a reduction in optimal cooking time and cooking weight (47.6% and 37.3%, respectively). Additionally, a significant effect of the KBL incorporation on the color of both fresh and cooked pasta was observed. A significant reduction in the L* value for fresh (27.8%) and cooked (20.2%) pasta was found. The KBL-enriched pasta had a different surface microstructure than the control pasta and reduced firmness (on average 44.7%). Low-field NMR results have confirmed that the ingredients in kiwiberry fruit can bind the water available in fresh pasta. The heat treatment resulted in increasing the availability of phenolic compounds and the antioxidant activity (64.7%) of cooked pasta. Sensory evaluation scores showed that the use of 5–10% of the KBL additive could be successfully accepted by consumers.

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Section: Resultsmentioning

confidence: 99%

Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment

Osoś

Jankowska

Drożdżyńska

et al. 2022

Foods

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Türkiye Piyasasında Satışa Sunulan Spagetti Makarnaların Bazı Kalite Özellikleri

Acun

Gül

2023

Karadeniz Fen Bilimleri Dergisi

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Günlük beslenmede önemli bir yere sahip olan makarnanın bileşimi ve kalitesi tüketici tercihini etkilemektedir. Bu çalışmada; Türkiye’de tüketiciler tarafından tercih edilen ve farklı fiyat skalasında satışa sunulan spagetti tipi makarnaların bazı kalite özelliklerinin belirlenmesi amaçlanmıştır. Bu kapsamda 10 adet spagetti örneği nem, kül, protein, çap, uzunluk, renk, optimum pişme süresi, suya geçen madde miktarı (pişme kaybı), hacim artışı ve su absorbsiyonu bakımından değerlendirilmiştir. Ayrıca kuru makarnaların sertlik ve kırılganlık, pişmiş makarnaların ise tekstür profil analizleri (TPA) ve sıkılık özellikleri belirlenmiştir. Spagettilerin nem, kül ve protein içeriklerinin sırasıyla %8.73-13.28, %0.24-1.29 ve %10.50-12.77 arasında değiştiği saptanmıştır. Kuru spagetti örneklerinin sertlik ve kırılganlık değerleri sırasıyla 153.57-316.39 g ve 30.48-31.81 mm arasında bulunmuştur. Pişmiş spagettilerin çiğnenebilirlik ve sertlik değerleri sırasıyla 998.48-1256.56 ve 1611.46-2341.66 g arasında bulunmuştur. Makarnaların sarılık değerleri 24.07-31.04, çapları 1.47-1.63 mm, uzunlukları ise 25.07-26.27 mm olarak saptanmıştır. Spagetti örnekleri pişme özellikleri bakımından değerlendirildiğinde ise; optimum pişme sürelerinin 10.36-13.00 dakika, suya geçen madde miktarının %4.92-9.49; hacim artışının %248.15-374.18; su absorbsiyon değerinin ise %165.74-226.32 arasında değiştiği belirlenmiştir. Türkiye piyasasında satışa sunulan farklı firmalara ait spagetti tipi makarnaların kalite özellikleri değerlendirildiğinde; aralarında niteliksel farklılıklar olduğu tespit edilmiştir. Bu farklılıklar, ürünün kimyasal bileşimine de bağlı olarak spagetti tipi makarnanın pişme özelliklerini, tekstürünü ve duyusal özelliklerini değiştirmektedir.

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Development of new technologies (recipes) to produce pasta with the addition of millet and the determination of organoleptic and physicochemical quality indicators

Karimova

Niyazbekova

Azzam

et al. 2023

Potr. S. J. F. Sci.

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The article presents the organoleptic and physicochemical (humidity and strength) quality indicators of pasta with the addition of millet at 7.7, and 15.5%, as a new recipe for pasta production. Millets can be used to supplement pasta because of their superior nutritional value and health advantages. On the territory of the Republic of Kazakhstan and the Eurasian Economic Union, the quality indicators were calculated while taking into account the practices outlined in the standardized documents. Express drying, accelerated drying, drying to a constant mass, and employing the MA-30 "SARTORIUS" apparatus following interstate standards were all employed. The study aimed to achieve appropriate organoleptic quality indicators and physicochemical indicators of humidity up to 28% (after processing pasta with the addition of millet 7.7, and 15.5%. Approximately 100 trials were carried out at the Federal State Autonomous Scientific Institution "Scientific Research Institute of the Bakery Industry" Russian Federation, Moscow. According to the study's findings, all quality indicators are within acceptable ranges, except for pasta with the addition of millet 23.3%, recipes for pasta with the addition of millet have been developed, a utility model patent has been obtained in the territory of the Republic of Kazakhstan No. 7071, issued by the Republican State Enterprise on the right of economic management "National Institute of Intellectual Property". In conclusion, pasta recipes with the addition of millet have been developed. According to the study's findings, all quality indicators are within acceptable limits except pasta with the addition of millet, which accounts for 23.3% of the total.

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Relationship between Spaghetti Prices and Quality Parameters in Pasta Market

Cited by 3 publications

References 18 publications

Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment

Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment

Türkiye Piyasasında Satışa Sunulan Spagetti Makarnaların Bazı Kalite Özellikleri

Development of new technologies (recipes) to produce pasta with the addition of millet and the determination of organoleptic and physicochemical quality indicators

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