Table 1 Results of chemical tests of bread in Babol-2019
From: Evaluation of chemical and microbial quality of food in northern Iran
Variables | Levels | pH test results | χ2 | P value | Salt test results | χ2 | P value | ||
|---|---|---|---|---|---|---|---|---|---|
Positive | Negative | Positive | Negative | ||||||
Type of bread | Barbari | 32 (8) | 367 (92) | 36.643 | 0.001 | 92 (23.1) | 307 (76.9) | 4.879 | 0.181 |
Taftoon | 26 (31) | 58 (69) | 18 (21.4) | 66 (78.6) | |||||
Lavash | 2 (15.4) | 11 (84.6) | 2 (15.4) | 11 (84.6) | |||||
Sangak | 3 (6.8) | 41 (93.2) | 4 (9.1) | 40 (90.9) | |||||
Sampling seasons | Spring | 23 (30.3) | 53 (69.7) | 34.192 | 0.001 | 21 (27.6) | 55 (72.4) | 39.525 | 0.001 |
Summer | 23 (9.5) | 219 (90.5) | 76 (31.4) | 166 (68.6) | |||||
Autumn | 5 (3.9) | 123 (96.1) | 7 (5.5) | 121 (94.5) | |||||
Winter | 12 (12.8) | 82 (87.2) | 12 (12.8) | 82 (87.2) | |||||
Sampling area | Urban | 28 (13.1) | 185 (86.9) | 0.746 | 0.388 | 30 (14.1) | 183 (85.9) | 11.410 | 0.001 |
Rural | 35 (10.7) | 292 (89.3) | 86 (26.3) | 241 (73.7) | |||||