Investigation of Microbial and Physicochemical Quality of Hamsiköy Rice Pudding: A Comparative Study on Baked and Non-Baked Samples

The study examines the microbial and physicochemical properties of Hamsiköy rice pudding, comparing non-baked and baked samples. Microbiological analyses revealed notably higher counts of total aerobic mesophilic bacteria (TAMB), psychrophilic bacteria, and lactic acid bacteria (LAB) in non-baked samples, with TAMB and LAB reaching 5.69 log cfu/g and 6.06 log cfu/g, respectively. Conversely, the baking process led to a decline in microbial load, as evidenced by the lower counts observed in the baked samples. additionally, chemical analyses revealed that the baked samples exhibited higher dry matter, fat, and protein content compared to the non-baked samples. Additionally, the cooked rice pudding samples had lower L* values, indicating a* darker colour. Despite some variations, the chemical properties observed in this study are generally consistent with those reported in previous studies. The study concludes that the baking process enhances the microbiological and physicochemical quality of Hamsiköy rice pudding, thus making it a a product with enhanced safety and quality. Hydroxymethylfurfural (HMF), an indicator of heat treatment, was analyzed as well and was found to be higher in baked samples. Colour parameters (L*, a*, b*) revealed darker appearance in baked samples, aligning with consumer expectations for traditional Hamsiköy rice pudding.