Abstract:Kishk was prepared with two different types of cereals, namely wheat and barley and free and encapsulated probiotic culture, bifidobacterium lactis BL-12 and stored at 25-30°C for 90 days. To analyze the effect of two different cereals on the properties of kishk, different physio-chemical tests (protein (total and soluble nitrogen), fiber, fat, ash, acidity, pH and moisture) were performed. The results showed that soluble nitrogen, ash, acidity and fiber were slightly increased while pH and moisture, total nit… Show more
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