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Quality properties of Kishk (a dried fermented cereal-milk mixture) prepared from different raw materials

Author:
Gadallah, Mohamed G.E., Hassan, Mohamed F.Y.
Source:
Journal of the Saudi Society of Agricultural Sciences 2019 v.18 no.1 pp. 95-101
ISSN:
1658-077X
Subject:
acidity, barley, coliform bacteria, color, cows, detection limit, goat milk, microbiological criteria, milk, milk production, millets, minerals, molds (fungi), nutritive value, pH, plate count, raw materials, sensory properties, taste, traditional foods, water activity, wheat, yeasts, yogurt, Egypt
Abstract:
Kishk is a dried fermented product made from yoghurt and parboiled cracked cereal (Burghol) mixture and it is widely consumed in Egypt and the eastern Mediterranean. Thus the aim of this study was to investigate the impact of using barley and millet grains and goat milk compared to wheat grains and cow milk as traditional sources on physical, color parameters, microbiological criteria, minerals contents and sensory properties of Egyptian Kishk. It could be observed that Kishk prepared from millet grains with cow and goat milk had low pH 4.39 & 4.42 and high acidity 1.50 & 1.48%, respectively. The highest content of iron 29.90 and 28.40ppm were given by Kishk prepared from imported wheat grains with cow and goat milk, respectively. Data also indicated that as a result of low water activity (0.33) and pH value (4.68) in average of different prepared Kishk samples, the total bacterial counts are no practical consequence because these microorganisms do not grow in dried Kishk. The counts of coliform, yeasts and molds were not detected at detection limit<log cfu/g for any prepared Kishk samples. It could be due to Kishk is characterized as low water activity and high acidic food. Finally, the highest score of overall acceptability was given by Kishk prepared from cow milk with imported and local wheat Burghol being 87.3 and 7.1, respectively. In addition, no significant difference was observed between wheat and millet grains in the acceptability of Kishk, whereas the panelists preferred Kishk prepared with millet because their light color and delicious taste especially after steamed during preparation. It could be concluded that we can benefit from nutritional value and health benefits of some grains such as barley, millet, also goat milk in the production of Kishk, which is one of the traditional food in Egypt.
Agid:
5647731