Evaluation the microbiological, physical and sensory characteristics of selected cereal in northern Palestine

Abstract

Research aims to achieve the following objectives:Evaluation of the microbiological characteristics including enumeration of total aerobic bacteria and fungi (yeast and mold).Determination of the moisture content by using air oven methods.Evaluation of the organoleptic properties of food Product, (Color, flavor, moldy, spoilage symptoms, earthy flavor and degree of freshness). Assessment color traits (CIE; L*a* b*) by chromate meter 410.