Journal of Research and Health
مجله تخصصی پژوهش و سلامت
J Research Health
Medical Sciences
http://jrh.gmu.ac.ir
1
admin
2423-5717
2423-5717
8
10.29252/jrh
14
8888
13
en
jalali
1396
10
1
gregorian
2018
1
1
8
1
online
1
fulltext
en
Fungal contamination and chemical assessment of Iranian Doogh marketed in Hamadan, Iran
Fungal contamination and chemical assessment of Iranian Doogh marketed in Hamadan, Iran
● Psychosocial Health
مقاله اصيل پژوهشي
Orginal Article
<p dir="ltr" style="text-align: justify;">BACKGROUND: Doogh is a traditional Iranian dairy-based drink product that formally identified as Iranian national drink. This fermented acidified drink, has high nutritional value and pleasant organoleptic properties.</p>
<p dir="ltr" style="text-align: justify;">METHODS<strong>: S</strong>amples (n: 120) collected from both industrial and traditional Doogh retailed in Hamadan in 2015 and analyzed for Total Solids (%), pH, Titratable Acidity, Salts (%) and Mould and Yeasts count (<em>cfu/ml</em>) according to Iranian National Standard (No. 2453).</p>
<p dir="ltr" style="text-align: justify;">Finding: Results showed that 100% and 24% of traditional and industrial Doogh samples had fungal contamination over than 100 <em>cfu/ml</em>, respectively. Also Means of Titratable Acidity, pH, Salts and Total Solids of all samples had significant difference (<em>P</em><0.05).</p>
<p dir="ltr" style="text-align: justify;">CONCLUSION: According to this study, employing the hygienic programs during production processes is inevitable</p>
Doogh is an Iranian traditional dairy-based drink product formally identified as Iranian national drink. This fermented acidified drink has high nutritional value and pleasant organoleptic properties. Samples (n= 120) collected from both industrial and traditional Doogh retail stores in Hamadan in 2015 were analyzed for total solids (%), pH, titratable acidity, salt (%), mold and yeasts count (cfu/ml) according to the Iranian National Standards (no. 2453). Results showed that 100% and 24% of the traditional and industrial Doogh samples had fungal contamination over than 100 cfu/ml, respectively. Moreover, the mean values of titratable acidity, pH, salt, and total solids showed a significant between-group difference. According to this study, employing hygiene programs regarding the production processes is highly recommended.
Doogh, fungal contamination, chemical properties, hygienic programs
Chemical, Contamination, Dairy, Fungal, Hamadan
47
51
http://jrh.gmu.ac.ir/browse.php?a_code=A-10-1294-1&slc_lang=en&sid=1
Abbas Ali
Sari
عباسعلی
ساری
Sari_abas@yahoo.com
100319475328460014145
100319475328460014145
Yes
Bu-Ali Sina University, Hamedan, Iran
Negar
Sasanian
نگار
ساسانیان
nsasanian@yahoo.com
100319475328460014146
100319475328460014146
No
Bu-Ali Sina University, Hamedan, Iran
Mohammadreza
Pajohi-Alamoti
محمدرضا
پژوهی الموتی
pajohi@gmail.cim
100319475328460014147
100319475328460014147
No
Department of food hygiene and quality control, Faculty of veterinary science, Bu-Ali Sina university, Hamadan, Iran
Nazanin
Sasanian
نازنین
ساسانیان
nz.sasanian@yahoo.com
100319475328460014148
100319475328460014148
No
Shahid Beheshti University of Medical Sciences, Tehran, Iran