Revista de Processamento e Tecnologia de Alimentos

Abstrato

Improvement of the Nutritional Value of Cereal Fermented Milk: 1- Soft Kishk Like

Nassar KS, Shamsia SM and Attia IA

Soft Kishk like products were produced from whole wheat, barley and freek burghul with reconstituted skim milk (15% T. S) and addition of different Starter cultures. Physico-chemical, bacteriological and organoleptic properties of soft kishk like samples have been evaluated during 14 days of storage at 5 ± 1°C. The main effect on Soft Kishk like products characteristics was due to the used cereal type more than the started culture. Containing wheat burghul showed the highest pH values, Crude protein content were almost similar between all treatments as a result of the similarity of protein content in the selected seeds. Freek burghul treatment-showed higher total solids and carbohydrates whereas, lower content of ash, crude fiber, fat and crude protein contents compared to the other treatments. The c.f.u on MRS medium (mainly Bifidobacteria) sensitive than other starter microorganisms (mainly lactic acid bacteria) for storage. Cereal fermented dairy products containing Freek; gained the highest scores in the organoleptic properties followed by wheat. While the addition of whole barley burghul had the lowest total score at the end of storage. Therefore, a functional and nutritional Kishk like products have been successfully produced using different cereals and probiotic starter cultures.