Increasing of Nutritional and Added Values of Functional Kishk by Replacing Burghul with Broken Seeds of Faba Bean (Vicia Faba, L.) as Innovative Dairy Product

Ferweez, Hussein; Ibrahim, F. S.; Metwalli, Ali

doi:10.21608/nvjas.2021.105472.1018

Cited by 2 publications

(4 citation statements)

References 17 publications

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“…This higher carbohydrate content likely promoted the growth of lactic acid bacteria during the fermentation step, leading to increased acidity in the Kishk-like samples produced with whole cow milk compared to those made with other types of milk. The present findings are in general agreement with those previously reported by Ferweez et al [6], which indicated that Saidy Kishk prepared from cow's milk had the highest carbohydrate content (58.25%) compared to other types of kishk made with different types of milk. Sample codes (CW, AW, GW, CO, AO, GO, CF, AF, and GF) match formulas in Table 1.…”

Section: The Acidity Values Of Dried Kishk-like Samplessupporting

confidence: 94%

“…On the other hand, the proximate analysis of CF, AF, and GF samples was within ranges of moisture content (4.05-7.86%), protein (21.49-22.66%), fat (22.07-26.07%), fiber (13.59-14.19%), carbohydrate (22.16-28.37%), and ash (8.00-9.03%) (Table 3). Thus, this minor variance in the proximate content is foremost linked to the composition of the ingredients used in Kishk-like formulations (Table 2) and the drying technique employed, as mentioned in previous studies [6,7,34].…”

Section: Chemical Composition Of Dried Kishk-like Samplesmentioning

confidence: 78%

“…Additionally, dried Kishk has a remarkable shelf life as it is not prone to moisture absorption. It can be stored in an open jar for up to two years without spoiling, making it a convenient and food option [4][5][6]. The properties of Kishk can be altered by using various types of cereals, starter cultures, and dairy ingredients in its formulation [7].…”

Section: Introductionmentioning

confidence: 99%

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Novel, Functional Fermented Dairy Product: Preparation and Evaluation of Dried Kishk-like Products from Fenugreek Seeds with Cow’s Milk, Camel’s Milk, and Goat’s Milk

Nassar,

Attia,

Korma

et al. 2023

Fermentation

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The objective of this study was to evaluate the nutritional value of dried Kishk-like products using burghal of wheat, oat, and fenugreek with cow’s milk, camel’s milk, and goat’s milk. Kishk is an artisanal product that is popular in Egypt and the Middle East. This product is made primarily with wheat; however, to our knowledge, no research has used fenugreek seeds in making it. Changes in the physicochemical, microbial, and sensory properties of Kishk samples were followed over 90 days of storage at room temperature. The proximate analysis of fenugreek–Kishk samples (CF, AF, and GF) revealed the levels of moisture content (4.05–7.86%), protein (21.49–22.66%), fat (22.07–26.07%), fiber (13.59–14.19%), carbohydrate (22.16–28.37%), and ash (8.00–9.03%), and acidity ranged from 3.00% to 5.98%. Notably, the GF sample displayed the highest a*, b*, dC*, and ΔE values, along with the lowest L* value among all samples. Counts of coliform, yeasts and molds, Staphylococci, and spore-forming bacteria were not detected at detection limit < log CFU/g for any prepared Kishk-like samples. This was due to the combined levels of organic acids, high acidity, and low moisture content in Kishk samples that resulted in a safe food with a long shelf life. The Kishk-like samples thus could provide a complementary diet for infants up to six months, as well as a suitable option for children and elderly individuals requiring specialized care, offering an alternative to commercially available extracts.

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Section: The Acidity Values Of Dried Kishk-like Samplessupporting

confidence: 94%

Section: Chemical Composition Of Dried Kishk-like Samplesmentioning

confidence: 78%

Section: Introductionmentioning

confidence: 99%

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Novel, Functional Fermented Dairy Product: Preparation and Evaluation of Dried Kishk-like Products from Fenugreek Seeds with Cow’s Milk, Camel’s Milk, and Goat’s Milk

Nassar,

Attia,

Korma

et al. 2023

Fermentation

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“…Innovative Kishk was prepared by replacing bulgur by 25% and 50% of broken faba bean seeds (byproduct). The revised Kishk made with 50% faba had improved amino acids and an improve mineral profile, without hindering its nutritional, microbiological, and sensory qualities [161]. Sweet lupine powder (2%) improved the nutritional and organoleptic properties of Labneh [162].…”

Section: Increasing and Unifying Quality Parametersmentioning

confidence: 99%

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

et al. 2022

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Fermented dairy products have been essential elements in the diet of Southern Mediterranean countries for centuries. This review aims to provide an overview of the traditional fermented products in Southern Mediterranean countries, with a focus on fermented dairy products, and to discuss innovative strategies to make improved versions of these traditional products. A large variety of fermented dairy products were reviewed, showing high diversity, depending on the used raw materials, starter cultures, and preparation procedures. Traditionally, dairy products were fermented using spontaneous fermentation, back-slopping, and/or the addition of rennet. Compared with commercial products, traditional products are characterized by peculiar organoleptic features owing to the indigenous microflora. The main limitation of traditional products is preservation as most products were consumed fresh. In addition to drying, brine or oil was used to extend the product shelf life but resulted in high salt/fat products. Several studies suggested alternative ingredients/processing to make revised products with new flavors, improved nutritional quality, and a longer shelf life. There is still plenty of room for more research to obtain a better understanding of the indigenous microflora and on quality improvement and standardization to reach a wider market.

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Increasing of Nutritional and Added Values of Functional Kishk by Replacing Burghul with Broken Seeds of Faba Bean (Vicia Faba, L.) as Innovative Dairy Product

Abstract: Kishk is a natural functional food as minor constituents that are deficient in milk are supplemented by cereals. It also widely consumed in the diet of many people in the Middle East, especially Upper Egypt.

Cited by 2 publications

References 17 publications

Novel, Functional Fermented Dairy Product: Preparation and Evaluation of Dried Kishk-like Products from Fenugreek Seeds with Cow’s Milk, Camel’s Milk, and Goat’s Milk

Novel, Functional Fermented Dairy Product: Preparation and Evaluation of Dried Kishk-like Products from Fenugreek Seeds with Cow’s Milk, Camel’s Milk, and Goat’s Milk

Traditional Fermented Dairy Products in Southern Mediterranean Countries: From Tradition to Innovation

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