Comparison of the nutritional composition of experimental fermented milk:wheat bulgur blends and commercially available kishk and tarhana products

Abstract

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

“…5 The large variation in protein and starch content in commercial kishk and related products (e.g., tarhana) suggests regional differences in formulation, e.g., proportions of fermented milk and cereal and type of cereal. 7,9,22 The contents of phytic acid (4.1-5.7 g kg −1 ) and -glucan (3.1-14.5 g kg −1 ) in the FMCCs were within the ranges (1.0-7.0 g kg −1 , and 6.0-36 g kg −1 respectively) reported previously for experimental kishk prepared from oats, wheat, or barley. 5,23 Likewise, the pH of the FMCCs was comparable to that (∼3.6-4.84) reported in the literature.…”

“…The starch content of the FMCCs (327.5–389.7 g kg −1 ) was lower than that reported for commercial kishk (426–593 g kg −1 ) but comparable to that of experimental kishk (390.2–451.5 g kg −1 ) . The large variation in protein and starch content in commercial kishk and related products (e.g., tarhana) suggests regional differences in formulation, e.g., proportions of fermented milk and cereal and type of cereal . The contents of phytic acid (4.1–5.7 g kg −1 ) and β ‐glucan (3.1–14.5 g kg −1 ) in the FMCCs were within the ranges (1.0–7.0 g kg −1 , and 6.0–36 g kg −1 respectively) reported previously for experimental kishk prepared from oats, wheat, or barley .…”

“…6 The addition of milk solids to cereal-based products enhances the important nutrient content, including essential amino acids, linoleic acid, fat-soluble vitamins, calcium, and phosphorous in the resultant composite. 2,8,9 Fermentation of the milk component further enhances the nutritional status, e.g., by reducing the level of phytic acid; increasing the bioavailability of cationic elements such as Ca, Mg, Zn, Cu and Fe; promoting the release of bioactive peptides encrypted within the casein; increasing the levels of free amino acids and B group vitamins, and reducing the lactose content. 2,[10][11][12] Conversely, the presence of cereals such as oats, wheat, or barley in dairy-based products enhances the content of dietary fiber, including -glucan, to a degree dependent on cereal type.…”

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

“…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, ). Moreover, the inclusion of vegetables, which have a relatively low protein‐in‐dry matter content, as an ingredient in commercial tarhana (O'Callaghan et al, ) is likely to further reduce the contents of protein and fat.…”

Metaproteomics insights into traditional fermented foods and beverages

“…As early as 7,000 BC in China's Jiahu region, alcoholic beverages were fermented by mixing rice, honey, and fruits (McGovern et al., 2004). In addition to these fermented raw materials, many edible plant or animal resources can be used as raw materials for TFFB (Figure 1) (Tamang, Watanabe, & Holzapfel, 2016), including kishk fermented from a mixture of milk and grains in the Middle East (O'Callaghan, Shevade, Guinee, O'Connor, & O'Brien, 2019), tequila fermented from agave in Mexico (Aldrete‐Tapia, Escalante‐Minakata, Martinez‐Peniche, Tamplin, & Hernandez‐Iturriaga, 2020), gochujang fermented from red pepper in Korea (Lee, Suh, Jung, & Lee, 2016), “huangjiu” (Chinese rice wine) fermented from cooked rice (Liu et al., 2019), and Ventricina Vastese fermented from pork meat in Italy (Amadoro, Rossi, Piccirilli, & Colavita, 2015). TFFB remain widely favored by people because of their unique flavor and high nutritional value (Chaves‐López et al., 2014; Tamang & Samuel, 2010).…”