From: Evaluation of chemical and microbial quality of food in northern Iran
Variables | blankit test Mean ± SD | F | P value | |
---|---|---|---|---|
Urban | Rural | |||
Type of test: results of chemical on blankit test of bread dough | ||||
Ash g/100 mL | 0.731 ± 0.729 | 0.715 ± 0.963 | 0.321 | 0.577 |
Gluten | 28.542 ± 1.509 | 28.053 ± 1.245 | 0.116 | 0.737 |
pH | 6.224 ± 0.108 | 6.259 ± 0.102 | 0.22 | 0.883 |
Moisture g/100 mL | 12.371 ± 0.298 | 11.602 ± 1.074 | 32.505 | 0.001 |
Variables | Levels | Mold test results | χ2 | P value | |
---|---|---|---|---|---|
Positive | Negative | ||||
Type of test: results of microbial on Flour samples | |||||
Sampling seasons | Spring | 5 (35.7) | 9 (64.3) | 2.335 | 0.506 |
Summer | 2 (28.6) | 5 (71.4) | |||
Autumn | 1 (50) | 1 (50) | |||
Winter | 0 | 4 (100) | |||
Sampling area | Urban | 2 (18.2) | 9 (81.8) | 1.167 | 0.280 |
Rural | 6 (37.5) | 10 (62.5) |