Relationship between Spaghetti Prices and Quality Parameters in Pasta Market

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.