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Quality factors and grades for the classification and standardisation of complex ready pasta meals
Author(s) -
Kindt Maddalena,
Mazzaracchio Palmira,
Barbiroli Giancarlo
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01693.x
Subject(s) - confusion , quality (philosophy) , business , marketing , psychology , philosophy , epistemology , psychoanalysis
Summary The aim of this study is to arrive at a new classification of ready pasta meals, through the evaluation of their global quality, since their growing number, present in the market, often may be cause of confusion to consumers, because the parameters that contribute to the quality level are not clearly identifiable and measurable. After having explored several possible quality factors, we arrived at the conclusion that at least five must be taken into consideration: degree of pulping of the pasta, capacity to hold the sauce, weight constancy, wholeness and defects. Then, three quality grades are here proposed and discussed. Particular emphasis should be given to the sauce, because it highly influences on the global quality of these foodstuffs.