Effect of Environmental Factors on Microbiological Quality of Flour
Session
Agriculture, Food Science and Technology
Description
The flours that are obtained by the grinding process have different qualities which affect the safety aspect of the flours. During the grinding process it is attempted to remove the epidermis which is microbiologically contaminated by the conditions of cultivation, harvesting, transportation and storage. Because it is a part of direct contact with the environment, this layer, although rich in nutritional value, must be removed to ensure product safety. Based on these data our study has focused on the microbiological qualities of different flours and the moisture of the product which has a very significant effect on the development of microorganisms. Samples The samples taken during this study were random in the market, different flours were analyzed: X1. Integral flour, X1 / 1. Flour type 400 of the same manufacturer, X2 Flour type 400. The study examined the product moisture ratio with the total number of microorganisms, molds and yeasts.
Keywords:
flours. Flour type 400, moisture, total number of microorganisms, molds and yeasts.
Session Chair
Valon Durguti
Session Co-Chair
Mufail Salihu
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-19-2
Location
Pristina, Kosovo
Start Date
26-10-2019 3:30 PM
End Date
26-10-2019 5:00 PM
DOI
10.33107/ubt-ic.2019.432
Recommended Citation
Ferati, Ismail; Durmishi, Namik; Idrizi, Xhezair; Xhabiri, Gafur; Miftari, Hava; and Alija, Durim, "Effect of Environmental Factors on Microbiological Quality of Flour" (2019). UBT International Conference. 432.
https://knowledgecenter.ubt-uni.net/conference/2019/events/432
Effect of Environmental Factors on Microbiological Quality of Flour
Pristina, Kosovo
The flours that are obtained by the grinding process have different qualities which affect the safety aspect of the flours. During the grinding process it is attempted to remove the epidermis which is microbiologically contaminated by the conditions of cultivation, harvesting, transportation and storage. Because it is a part of direct contact with the environment, this layer, although rich in nutritional value, must be removed to ensure product safety. Based on these data our study has focused on the microbiological qualities of different flours and the moisture of the product which has a very significant effect on the development of microorganisms. Samples The samples taken during this study were random in the market, different flours were analyzed: X1. Integral flour, X1 / 1. Flour type 400 of the same manufacturer, X2 Flour type 400. The study examined the product moisture ratio with the total number of microorganisms, molds and yeasts.