Evaluation of some Quality Characteristics for Pasta Brands Offered in Tarhuna Markets.

Abstract

This study was conducted to evaluate a various types of pasta offered in some markets of Tarhuna  region. fourteen types of pasta exhibited in the markets were collected, Some data on the labeling card of the samples been evaluated and compared with the Libyan Standard Specification (No3, 2008) for pasta. The results shown that 7.14% of the samples were not conforming to net weight, whereas 14.29% of the samples were not Airtight packaging and affected with handling, 92.86% of the pasta samples were made from durum wheat semolina, and 7.14% were made from soft flour. the results of questionnaire which conducted that included 100 individual of the aforementioned region showed, that 1% of the total study individuals not consumed pasta, 78% preferred pasta trade mark spiga, and 21% preferred pasta trade mark al'amira. The average consumed of pasta as a meal were five times at a week. The results of chemical analyzes for every 100 grams of pasta, the beads pasta of spiga, the beads pasta of al'amira, the spaghetti of spiga and the al'amira spaghetti, showed that the content percentage of moisture and ash were (9.42, 10.62, 10.09, 10.30%), (0.94, 1.05, 1.0 and 1.02%) respectively. The statistical analysis was shown clearly significant differences between the beads pasta of spiga and with the rest of the other types in the moisture and ash content .