A Study of the Chemical and Microbiological Quality of Baloryeh, Burma and Baklawa, Traditional Arabic Sweets Produced In Jordan
Suhad M Abu Odeh, Mohammed I Yamani

Arabic traditional sweets (baloryeh, burma and baklawa), are a paste dessert made of very thin layers of dough filled with pistachio, baked with ghee or oil, sweetened and held together with sugar syrup. The microbial qualities, peroxide values and acidity value of baloryeh, burma and baklawa samples of the most five prominent Arabic sweet brands in Amman, Jordan collected from the sweet plants and the market, were investigated. The results showed that Aerobic plate count (APC) of baloryeh, burma and baklawa were lower than 105CFU/g and ranged between not detected to 8.2 ×10 4CFU/g. The coliforms most probable number ranged between not detected to 550 MPN/g, while fecal coliforms were detected in some samples and ranged between 4.7-550 MPN/g. Yeast and mold, staphylococcus aureus and salmonella were not detected in any sample. Post processing recontamination with food borne pathogen a hazard can take place, this calls for high hygiene practices, especially personal hygiene, during all steps during packaging, display and sale. The results also showed that peroxide values (PV) in baloryeh, burma and baklawa were ranged between 0.79- 6.69 meqO2/kg, while Free fatty acids (FFA%) were ranged between 0.5-2.05%.

Full Text: PDF     DOI: 10.15640/jaes.v8n1a12