Study the effects of variation of marketing conditions on microbiological and organoleptic properties of bakeries products in Dhamar, Yemen

Abstract

This study aimed to estimate contamination of bakeries products by fungi occurred during handling, distribution and selling of this products, and to distinguish between potential and non-potential aflatoxin producing fungi, and it aimed to estimate some organoleptic properties of this products which included local bread, French loaf bread, home prepared bread, gato, pitifore and cakes. The results found different level of fungal contamination in all bakeries products which local bread, French loaf bread, and home prepared bread had the highest level of contamination and eight types of fungi belong to fife genus of fungi were isolated from these products which Aspergillus (A. niger, A. flavus , A. fumingatus) , Rhizopus , Penicillium , Alterneria were the most genus founded on this bakeries products.The results of the potential aflatoxin–producing fungi test by using UV radiation technique indicated that some types of fungi have ability to produce aflatoxin while other types don't have. The sensory evolution results showed a significant variation in the preference of the judges towards to taste and bread core softness but non-significant variation for general color of products, bread crust color, appearance, odour and texture of these bakeries products.