Chemical and microbiological properties of kavut flour produced in some regions of Turkey


Chemical and microbiological properties of kavut flour produced in some regions of Turkey


Asya ÇETİNKAYA

Kafkas University, Faculty of Engineering and Architecture,Department of Food Engineering, Kars-Turkey


International Journal of Food and Nutrition Research

Kavut is a traditional cereal product prepared with kavut flour, which is obtained from grinding wheat or barley, and sugar, milk and butter. In this study, 35 unpacked kavut flour samples that were produced in house conditions and family businesses in Kars province and sold in delicatessen and shopping arcades were analyzed chemically to determine their ash, moisture, acidity (%), protein ratio and microbiologically to determine their Total Aerobic Mesophilic Bacteria (TAMB), coliform, mould and rope spores counts. Ash, moisture, protein and acidity ratios (%) of flour samples were found to be within the limits specified in the Turkish Food Codex Communiqué on wheat flour. According to the results of the microbiological analysis, the count of TAMB, mould and coliform bacteria were determined to be below the maximum acceptable limit defined in the Turkish Food Codex Communiqué on Microbiological Criteria. In general, it was observed that kavut flour is eligible for kavut production given its microbiological and chemical properties.


Keywords: Kavut, cereal-based product, wheat flour, chemical and microbiological properties


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How to cite this article:
Asya ÇETİNKAYA. Chemical and microbiological properties of kavut flour produced in some regions of Turkey. International Journal of Food and Nutrition Research, 2019; 2:17. DOI: 10.28933/ijfnr-2018-12-1807


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