Determination of physical, chemical and microbiological quality characterictics of some dried fruits and spices sale in Tokat markets

The aim of this research is to examine the physical, chemical and microbiological quality of some dried products sold in Tokat market and to determine the economic place and importance of these products in Tokat commercial market. In our research, the humidity rate of dried spices and dried fruits is between 6-39%, water activity value (aw) is between 0.46-0.75, texture value is between 0.50-7.03 N, rehydration capacities is between 0.37-8.85, pH values are between 4.0-6.5; titration acidity; it was found between 0.039-0.26 g S.S.A/100 g. Non-enzymatic browning level; 0.21-10.34 A420/g values, values reached. The values of L* in dry spices were 61.75-96.21 values, a* values between 0.17-22.14 values, b* values changed 1.75-71 values, the same values for dried fruits L* values 27.04-94.84, a* values 2.97-15.50 values, and b* values changed 4.16-45.32 values. Total amount of phenolic matter; it was determined that it ranged between 3.72-42.98 mg GAE/g. It was determined that the amount of antioxidants varies between 5.71-72.41 mg TE/g. Total yeast-mold, TMAB, Salmonella and Coagulase (+) Staphylococcus aureus count examined; the total number of yeast-molds in dried spices and fruits was <10-9.8 x 104 kob/g, the total number of mesophilic and aerobic bacteria in dried spices and dried fruits was <10-9.2x104 kob/g, and the number of Bacillus cereus in dried fruits and spices was <10-3.4x103 kob/g. No Salmonella enteritis has been found in dried spices. The number of Coagulase (+) Staphylococcus aureus in dried spices was <10 kob/g. It was determined that the amount of aflatoxin B1 in dried spices and fruits was 0-9.42 ppb, while the total amount of aflatoxin (B1+B2+G1+G2) was 0-10.98 ppb.