Production Of Spaghetti Research Articles

Strategi Penetapan Harga Yang Efektif Untuk Meningkatkan Pemasaran Produk Spaghetti Homemade: Kasus Dana Pasta

This article discusses the implementation of efficient pricing strategies within a marketing management framework to increase promotion of homemade spaghetti products, with a focus on the Dana Pasta case analysis. Pricing plays a crucial role in achieving success in marketing, especially in the food industry sector. By considering variables such as high quality raw materials and careful manufacturing processes, this research explores strategic approaches that can strengthen product reputation, increase competitiveness, and attract the attention of target customers. This article discusses the basic principles of pricing, evaluates a number of strategies that can be implemented in the context of homemade spaghetti, and provides practical suggestions for improving product marketing results. Through the application of the Dana Pasta case study, the aim of this article is to provide relevant and applicable guidance for culinary business people who want to achieve success through a smart pricing approach

Dietary fibre, protein profile and technological characteristics of durum spaghetti enriched with refined / whole grain hull-less barley flour

Durum wheat semolina (DWS) was substituted with refined or whole grain hull-less barley flour (RHBF or WHBF, respectively) for producing nutritionally enriched spaghetti. The substitution levels were between 10 and 50%, and spaghetti made of DWS was used as control. Then, ash and protein contents, dietary fibre changes, protein profile and technological characteristics were assessed. Total dietary fibre contents of DWS, RHBF and WHBF were 6.3, 7.6 and 20.8%, respectively. β-glucan contents of RHBF and WHBF were 2.40% and 5.0%, respectively. Ash, protein, total-, soluble- and insoluble dietary fibres and β-glucan contents of uncooked spaghetti products increased according to the control after hull-less barley flour (HBF) substitutions. Resistant starch (RS3) contents of the control and HBF substituted spaghetti products considerably increased after cooking, the increment was more noticeable in RHBF substituted ones. Brightness (L) and yellowness (b) values decreased and redness (a) values increased while increasing of WHBF substitution. The total extractable proteins of uncooked spaghetti products were investigated on sodium dodecyl sulphate polyacrylamide gel electrophoresis in order to monitor the changes on polymeric protein distributions in HBF substituted spaghetti products. The HBF substitutions could be an effective way to increase the dietary fibre intake, especially β-glucan and resistant starch.

Robust Design of Spaghetti Products based on Consumer Needs

To produce competitive advantage, a product has to be designed according to the criteria of consumer needs. The results of identifying consumer needs become technical requirements and target specifications in robust product design. The purpose of this research was to propose a robust design of gluten-free spaghetti product concept using the Taguchi method. The selection of factors and experimental levels utilized the zero one matrix and the evaluation matrix. The results showed that the priority quality attributes required by consumers include good product display, nutrition, acceptable taste, competitive prices, and made from local ingredients. Product specifications that are targeted at product quality are closer to commercial spaghetti products. Based on the experimental design, four factors and three levels with an orthogonal matrix (Taguchi) L9 (34) resulted in 9 product concepts. The selected concept has confirmed the quality of its spaghetti products.

Orange-Fleshed Sweet Potato (Ipomoea batatas L (Lam)) Composite Spaghetti has Good Consumer Acceptability and a Significant Source of Dietary Vitamin A

Objective In this study, orange-fleshed sweet potato (OFSP) puree was substituted with wheat flour (48:52%) in the production of spaghetti, herein denoted VitAspag and compared with three existing whole wheat brands (Local, Oba and Spaghetti). Methods Hundred untrained panel list evaluated the colour, taste, stickiness, firmness and overall acceptability using a 5-point hedonic scale. The proximate and β-carotene content of VitAspag was carried out using standard methods and compared with the most preferred existing brand, Spaghetti. Results The sensory scores for all spaghetti brands were above 3, an indication of good consumer acceptability. There was no significant (p>0.05) difference among vitAspag, Local, Oba and Spaghetti with respect to all sensory attributes considered. The moisture, ash and fibre content ranged from 8.90% - 9.50%, 1.15% - 1.20% and 0.42% - 0.62%, respectively. Spaghetti, had a significantly higher protein (2.02% vs. 0.05%; p<0.001) and carbohydrates (81.0% vs. 79.7%; p = 0.024) content compared with VitAspag. VitAspag, was also significantly (p<0.001) higher in β-carotene, almost 1.6 times higher than Spaghetti. A 125 g and 500 g of vitAspag per day will respectively meet 10% and 9.03% of the daily vitamin A requirement of children <5 years (300 µg RAE/day) and pregnant and lactating mothers (1,300 µg RAE/day). Conclusion Ranking VitAspag similar to the existing commercial brand is an indication that consumers will equally accept it. OFSP puree could be composited with wheat flour up to (48:52%) on as is basis to make spaghetti and will contribute to a significant amount of dietary intake of vitamin A.

Evaluation of Quality and Sensory Characteristics of Spaghetti made from Plantain and Wheat Flour blends

The world is tending towards fortification of cereal, root and tubers food products to increase and enhance its macro and micronutrients content for her teaming population. This study investigated the quality and sensory evaluation of spaghetti produced from plantain and wheat flour blends. The dried plantain chips were milled, sieved to pass through sieve number 60 BS and blends with wheat flour at levels of 100:00%, 85:15%, 80:20%, 75:25%, 70:30%, respectively. The five samples formulated were analyzed for nutritional properties and sensory attributes using a 9-point hedonic scale of preference. All data were subjected to analysis of variance while significant differences were determined at p<0.05, while Duncan multiple range test was used to separate the mean. The study finding shows that nutritionally improved spaghetti products could be produced from mixture of plantain and wheat flour within the range of 15% - 25% wheat flour substitution. The mineral profiles of the study show improvement in quality and quantity compare to the control sample. However, iron, sodium and zinc content of the spaghetti samples were far below recommended daily allowance, hence there is need to supplement such food with fruit- vegetables. The high mean score obtained for the overall acceptability showed that the plantain-based spaghetti samples were accepted by the panellists. Sample with 20% wheat flour substitution level had the highest mean score (6.77) than other wheat flour substituted samples. This might be the perfect blend to make spaghetti from plantainwheat flour blends.

Persimmon flours as functional ingredients in spaghetti: chemical, physico-chemical and cooking quality

The aims of the current work were to enrich durum wheat semolina spaghetti with two types of persimmon flours (from cv. “Rojo Brillante” and “Triumph”) obtained from persimmon juice coproducts, at two concentrations (3% and 6%), to evaluate their chemical composition, physicochemical properties and cooking quality and to asses if they can be detected as different from control wheat semolina spaghetti (without any persimmon flours added) by sensory analysis. Persimmon flour enriched spaghetti had higher total dietary fiber than control spaghetti, which allows applying the nutritional claim ‘source of fiber”. The addition of persimmon flours also increased their total yellow content (related to carotenoid content) in a dose-dependent way, which produced a higher yellow colour, typical and well appreciated by consumers in this type of pasta. Another positive characteristic of these spaghetti enriched with persimmon flours is that they need a short optimum cooking time in comparison with control spaghetti without it imply any significant change in their cooking quality. The type of persimmon flour and its concentration caused differences in colour of uncooked and cooked spaghetti, optimum cooking time, total organic matter, weight increase, fracturability and stickiness. Furthermore, 3% spaghetti formulations were not different from the control by sensory evaluation. In conclusion, the enrichment of durum wheat semolina spaghetti with persimmon flours allowed the valorization of persimmon coproducts and the production of spaghetti with similar cooking quality to traditional durum wheat semolina spaghetti, furthermore, the best results were obtained when persimmon flour from ‘Rojo Brillante’ was added at 3%.

Optimization of Gluten Free Spaghetti Products from Local Food with the Taguchi Method Approach

Pasta product, especially spaghetti, is a very potential product to be developed. As the market growth, nutritious gluten-free spaghetti product is now being developed (as a response from consumer needs. The production process of gluten-free spaghetti relies on the gelation process and retrogradation mechanism which requires an extruder machine. The objectives of this research are to optimize the production of gluten-free spaghetti by combining four factors and three levels based on controlled quality. Taguchi method will be applied in this research. Taguchi data tabulation includes SNR, ANOVA, contribution percentage, multiresponse loss function, and a confirmation test. The result of this optimization research is the gluten-free spaghetti made by local flour (60 mesh) with composition of 30% mocaf, 30% corn flour, 30% rice flour, 10% soybean flour, 1.5% guar gum with confirmed quality characteristics (within confidence interval) : moisture content 9.94±0.57%, protein content 10.33±0.55%, fat content 1.11±0.67 %, carbohydrate content 76.51±2.32%, cooking time 10.65±0.25 minutes, cooking loss 13.00±2.76, elongation 181.35±25.72, hardness 2069.03±453.07 gf, adhesiveness -32.75±3.41 g.sec, color 76.51±0.63 dL and sensory of taste 4.80±0.16.

Development of Functional Spaghetti Enriched with Long Chain Omega‐3 Fatty Acids

ABSTRACTResults concerning the production of spaghetti enriched in long chain (LC) n‐3 polyunsaturated fatty acids (PUFA) and, in particular, eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) are reported. Pasta enrichment was obtained by adding different amounts of integrator (0.6, 1.2, and 1.8%) containing EPA (C20:5 n‐3) and DHA (C22:6 n‐3) in a microencapsulated form to commercial semolina. The addition of 1.2% integrator yielded spaghetti that provides ≈20% of the recommended daily intake of LC n‐3 PUFA with high sensorial acceptability and low loss of LC n‐3 PUFA after cooking (<10%). Thus, spaghetti fortified with EPA+DHA could be used to increase consumption of LC n‐3 PUFA and to decrease the dietary n‐6/n‐3 ratio.

How Much Iron Is Enough?

Sir .—I write to take issue with the commentary by Finberg 1 in the November 1990 issue of AJDC . I do not agree that all infant formulas should have added iron. I say this for two reasons. First, Finberg seems to assume that iron-fortified formula is the only source of iron for the infant and small child. All the cereals that I (and many others) have our patients start taking at age 2 months are now fortified. Meats are recommended by many of us at 4 months or even earlier. Many foods such as beans, nuts, and raisins have a high iron content. Most bread, macaroni, and spaghetti products are now iron fortified. So infants and toddlers get enough iron without fortifying their formulas. Second, based on my experience, I disagree that extra iron gives no problems to a baby. Take an infant at 1, 2, or 3 months of

Filamentous Fungi and Bacteria in Macaroni and Spaghetti Products

Filamentous fungi, especially Aspergillus flavus-oryzae, and bacteria were present in all samples of macaroni and spaghetti products tested. No aflatoxin was detected in the three samples, all relatively high in A. flavus-oryzae, that were tested for it. Five of the nine isolates of A. flavus-oryzae from macaroni and sphaghetti grown in corn, incorporated into an otherwise balanced ration, and given to ducklings resulted in death of one to five ducklings within six days.

Filamentous fungi and bacteria in macaroni and spaghetti products.

Filamentous fungi, especially Aspergillus flavus-oryzae, and bacteria were present in all samples of macaroni and spaghetti products tested. No aflatoxin was detected in the three samples, all relatively high in A. flavus-oryzae, that were tested for it. Five of the nine isolates of A. flavus-oryzae from macaroni and sphaghetti grown in corn, incorporated into an otherwise balanced ration, and given to ducklings resulted in death of one to five ducklings within six days.