The Proportion of Fermented Milk in Dehydrated Fermented Milk–Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution

Abstract

Dairy and cereal are frequently combined to create composite foods with enhanced nutritional benefits. Dehydrated fermented milk–wheat composites (FMWC) were prepared by blending fermented milk (FM) and parboiled wheat (W), incubating at 35 °C for 24 h, drying at 46 °C for 48 h, and milling to 1 mm. Increasing the weight ratio of FM to W from 1.5 to 4.0 resulted in reductions in total solids (from 96 to 92%) and starch (from 52 to 39%), and increases in protein (15.2–18.9%), fat (3.7–5.9%), lactose (6.4–11.4%), and lactic acid (2.7–4.2%). FMWC need to be reconstituted prior to consumption. The water-holding capacity, pasting viscosity, and setback viscosity of the reconstituted FMWC (16.7% total solids) decreased with the ratio of FM to W. The reconstituted FMWC exhibited pseudoplastic flow behaviour on shearing from 18 to 120 s−1. Increasing the FM:W ratio coincided with a lower yield stress, consistency index, and viscosity at 120 s−1. The results demonstrate the critical impact of the FM:W ratio on the composition, pasting behavior, and consistency of the reconstituted FMWC. The difference in consistency associated with varying the FM:W ratio is likely to impact on satiety and nutrient value of the FMWCs.

Development of a dehydrated fortified food base from fermented milk and parboiled wheat, and comparison of its composition and reconstitution behavior with those of commercial dried dairy‐cereal blends

“…None of the reconstituted powders, apart from tarhana (Table ), underwent gelatinization, as indicated by the absence of an endothermic phase transition peak on heating from 20 to 95°C (Figure S1a,b). A similar trend was observed by Shevade et al () and Shevade et al () for fermented milk‐cereal composites, prepared using different cereal types and with varying ratio of FM to cereal. The results suggest that the starch in kishk and SCpCSB may have been gelatinized by heating/parboiling of the cereal component prior to formulation (Tamime, Muir, Khaskheli, & Barclay, ).…”

“…Overall, tarhana had lowest mean levels of protein, fat, lactic acid, Ca, Mg, Zn, ash, highest mean starch content, and pH. The data suggest a higher ratio of fermented milk‐to‐wheat in FMBW than in kishk or tarhana (Shevade et al, ). This is supported by the absence of lactose in wheat, and the higher concentrations of protein and Ca, on a dry matter basis, in milk than in wheat (Gulati et al, ; King, Zeug, & Pettit, ).…”

“…In contrast to tarhana, the viscosity of the reconstituted FMBW and kishk remained relatively constant during heating, and increased progressively, but slowly, during holding and cooling (Figure a). The difference in viscosity profile/time between tarhana or SCpCSB and FMBW or kishk suggests a pregelatinization effect of parboiling the wheat used in the formulation of FMBW and kishk, for example, 95°C for 60–70 min (Majzoobi & Beparva, ; Shevade et al, ). This is supported by the absence of a DSC endothermic peak on heating FMBW or kishk to 95°C (Figure S1a,b).…”

Cereal type significantly affects the composition and reconstitution characteristics of dried fermented milk‐cereal composites

“…It is a powdered product formulated by dry blending heat‐treated wheat, dehulled soya bean, sugar, skimmed milk powder, refined soya bean oil, and vitamin / mineral mixture. Kishk is a dried fermented milk / cereal‐based product that has been traditionally consumed in the Middle East, where it is reconstituted and cooked to form a porridge or soup, or used as an ingredient in savory and sweet dishes. It is typically formulated by blending yoghurt and parboiled wheat (bulgur) at a weight ratio of 60–80 to 20–40, incubating the blend, drying to ∼70 g kg −1 moisture, and milling .…”

“…Kishk is a dried fermented milk / cereal‐based product that has been traditionally consumed in the Middle East, where it is reconstituted and cooked to form a porridge or soup, or used as an ingredient in savory and sweet dishes. It is typically formulated by blending yoghurt and parboiled wheat (bulgur) at a weight ratio of 60–80 to 20–40, incubating the blend, drying to ∼70 g kg −1 moisture, and milling . Tarhana, a dehydrated fermented milk/cereal product of Turkey and Greece, resembles kishk but differs in formulation; parboiled wheat is substituted by wheat flour, and baker's yeast ( Saccharomyces cerevisiae ), diced vegetables and spices are included as additional ingredients …”