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Volume 10, Issue 2 (May 2025)
JNFS 2025, 10(2): 282-291 |
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Ahmadi M, Jabarzadeh Marand M, Khajeh F, Mirsharifi S M, Khaledian Y, Hazrati Raziabad R et al . Characterization of Microbial and Chemical Properties of Wheat Flour Samples in Hamadan, Iran: A Screening and Investigation Study. JNFS 2025; 10 (2) :282-291
URL: http://jnfs.ssu.ac.ir/article-1-1120-en.html
URL: http://jnfs.ssu.ac.ir/article-1-1120-en.html
Mehdi Ahmadi * 
, Maedeh Jabarzadeh Marand , Fatemeh Khajeh , Seyedeh Maryam Mirsharifi , Yousef Khaledian , Reza Hazrati Raziabad , Mohadeseh Pirhadi
, Maedeh Jabarzadeh Marand , Fatemeh Khajeh , Seyedeh Maryam Mirsharifi , Yousef Khaledian , Reza Hazrati Raziabad , Mohadeseh Pirhadi
Student Research Committee, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract: (535 Views)
Background: The production and use of any food must be done according to existing national and international standards. This study aims to investigate the chemical and microbiological properties of flour samples in Hamadan province of Iran. Methods: The results of microbial and chemical tests of 432 flour samples were collected in one of the partner Institute of Standards and Industrial Research of Iran in Hamadan city, and after sorting the data, it was entered into the relevant statistical software and analyzed with appropriate statistical tests. The results were compared with the existing national standards to determine their quality. The evaluated parameters include chemical parameters such as pH, protein, gluten, moisture, and ash) and microbial (mold and total viable count (TVC)). All of the parameters were assessed by the AOAC method. Results: The samples had a higher total count of microorganisms than the standard limit set by the Iran National Standards Organization (INSO). The mean value of chemical parameters (pH, protein, gluten, moisture, and ash) were in the national standard ranges. The results of the present study showed that the level of contamination of the samples was according to the national standards, which could pose no risk to consumers' health. Conclusions: The results of the microbial and chemical tests were within the Institute of Standards and Industrial Research of Iran. The results of the present study can be used by health authorities to evaluate flour quality across Iran and design further investigations on food products.
Type of article: orginal article |
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public specific
Received: 2024/09/5 | Published: 2025/05/30 | ePublished: 2025/05/30
Received: 2024/09/5 | Published: 2025/05/30 | ePublished: 2025/05/30
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