Европейский журнал экспериментальной биологии Открытый доступ

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The examination of microbial and sensory properties of traditional Iranian sweets

Leila Nateghi, Roya Kheradmand and Morvarid Yousefi

Different traditional sweets are produced worldwide depending on climatic conditions and people palates. The purpose of this study was to investigate the microbial and organoleptic characteristics of four types of traditional Iranian sweet and compare them with national standard of Iran. As the results showed that there are not any Coliforms, E. coli, and Enterobactericity in the samples and also the amounts of mold presented in the samples do not exceed of national standard. The results of this study showed that the technique has been used for the production of traditional Iranian sweets were perfect.