بررسی ویژگی‌های میکروبی اسپاگتی حاوی آرد کامل سویا

Effects of adding whole soy flour and different extrusion conditions on microbial properties of spaghetti were investigated. Results showed that although the number of colonies of microorganisms in some treatments more than the limit, but not found relationship among microbial counts and added soy flour or production conditions. Thus it seems that because of high pollution due to use of raw materials with high microbial flora, conventional drying method, contamination after processing, high humidity of the final product and unsuatable packaging materials. However, moisture content of treatments among the formula components, influence in determining the number of microorganisms found. The interaction among water temperature, formulation and extruder screw speed increases microorganisms was counted.