Studies on the Chemical and Microbiological Safety of Raw Materials Used in Selected Baking Industries in Bangladesh

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  • A.K. Obidul Huq Associate Professor Department of Food Technology and Nutritional science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
  • Md. Abu Zubair Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
  • Jasmin Ara Farhana Department of Human Nutrition and Dietetics, Patuakhali Science and Technology University, Patuakhali, Bangladesh
  • Sharmin Aktar Department of Biochemistry and Molecular Biology, Mawlana Bhashani Science and Technology University, Tangail-1902, Bangladesh
  • Hannan Sarker Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh

Klíčová slova:

Baking industry, Quality control, Soya-flour, Vegetable fats, Microbial load

Abstrakt

The study was designed to determine the quality of raw materials of baking products in a surveillance system. The monitoring system of different raw materials used in selected biscuit factories was investigated periodically. The average value of wheat flour moisture, gluten and acidity was 11.36, 11.21, and 0.10% respectively during their surveillance period. In case of soya-flour, the moisture, fat and protein it was 3.30, 18.30 and 37.85% respectively. Again the value of vegetable fat free fatty acid, acid value, peroxide value and melting point was 0.07±0.002%, 0.15±0.009 %, 42±0.12 % and 36.10±0.420C respectively. Microbiological quality monitoring of water indicated that total viable count and total fungal count were 8.80±1.95 and 07.00±1.81 cfu/g respectively, which is acceptable for industries uses. In all cases, the microbial load of the water and other chemical parameters of raw materials were shown in acceptable limits at each round interval except some little variations.   Keywords: Baking industry, quality control, soya-flour, vegetable fats, microbial load Cite this Article Obidul Huq AK, Md. Abu Zubair, Jasmin Ara Farhana et al. Studies on the Chemical and Microbiological Safety of Raw Materials Used in Selected Baking Industries in Bangladesh. Research & Reviews: A Journal of Microbiology and Virology. 2017; 7(2): 20–25p.

Biografie autora

  • A.K. Obidul Huq, Associate Professor Department of Food Technology and Nutritional science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
    Associate ProfessorDepartment of Food Technology and Nutritional science, Mawlana Bhashani Science and Technology University,Santosh, Tangail-1902, Bangladesh
  • Md. Abu Zubair, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
    Associate Professor,Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh 
  • Jasmin Ara Farhana, Department of Human Nutrition and Dietetics, Patuakhali Science and Technology University, Patuakhali, Bangladesh
    Lecturer, Department of Human Nutrition and Dietetics, Patuakhali Science and Technology University, Patuakhali, Bangladesh
  • Sharmin Aktar, Department of Biochemistry and Molecular Biology, Mawlana Bhashani Science and Technology University, Tangail-1902, Bangladesh
    Lecturer, Department of Biochemistry and Molecular Biology, Mawlana Bhashani Science and Technology University, Tangail-1902, Bangladesh 
  • Hannan Sarker, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
    Researcher, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh  

Stažení

Publikováno

2017-08-14

Číslo

Vol 7 No 2 (2017)

Sekce

Research Articles

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