Effect of modified manufacturing procedure on the overall quality attributes and safety of Kishk

Hajj, Elham; Dib, Hussein; Yaacoub, Rita; Al-Amin, Mayssa; Mcheik, Zeynab

doi:10.22453/lsj-020.2.215-229

Cited by 4 publications

(2 citation statements)

References 17 publications

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“…In conclusion, the high acidity content of all Kishk-like samples, caused by the release of organic acids generated due to the fermentation process of milk and grain components (carbohydrate and protein), leads to a bacteriostatic effect of spoilage and pathogenic microorganisms, in which the shelf life of the final product increases [3,7,41,48].…”

Section: The Acidity Values Of Dried Kishk-like Samplesmentioning

confidence: 95%

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 Samplesmentioning

confidence: 95%

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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“…Therefore, this traditional process runs the risk of abnormal or secondary fermentation due to the presence of undesirable microorganisms. In addition, such an uncontrolled fermentation process is not suitable for the industrial production of Kishk [26]. To overcome these disadvantages and to improve the quality and safety of traditional Lebanese Kishk, we investigated several alternative methods to determine if it were possible to expedite the fermentation process without altering the final products organoleptic qualities.…”

Section: Introductionmentioning

confidence: 99%

The effect of adding Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on the acidity and overall consumer acceptability of Lebanese Kishk

Obeid¹,

Alkhatib²,

Tlais³

et al. 2021

IJEAB

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Kishk is a fermented cereal product made traditionally from bourghul (cracked wheat) and yogurt. Being a fermented product, which gets stored and used over a period of a year, moisture and acidity are two critical components of the preparation method and storage/spoilage. We investigated the effect of a pure Lactic acid bacteria (LAB) starter culture (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus) on the acidity and consumer acceptability of Lebanese Kishk. Traditional Lebanese Kishk was prepared and used as a control in this study. Three additional test samples were prepared by adding the following to bourghul; fresh cow milk "Milk", milk and LAB "Milk+LAB", and yogurt prepared by inoculating fresh cow milk with LAB. Samples containing yogurt exhibited higher acidity and lower moisture content during the preparation and fermentation phase, both of which are required parameters for safety. Even though the final product of all samples were comparable to the control in terms of moisture, the "Milk+LAB" sample was more acidic than the control. None of the tested samples had a significant impact on consumer overall acceptability of the final product; however, the "Yogurt+LAB" sample was significantly preferred over the control for its odor.

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Machine Learning Method (Decision Tree) to Predict the Physicochemical Properties of Premium Lebanese Kishk Based on Its Hedonic Properties

Dimassi,

Iskandarani,

Shaib

et al. 2024

Fermentation

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This study sets the criteria of high-grade kishk (a dried fermented cereal–milk product) based on sensory attributes. For this, kishk samples were collected, and physicochemical attributes and sensory attributes were recorded. Subsequently, Spearman’s correlation between sensory properties and physicochemical properties was calculated. A decision tree [DT] was applied with the mean total sensory score [MTSC] as the dependent factor to establish the physicochemical factor/s upon which the different kishk grades were set. To compare the physiochemical attributes of the different grades, the general linear model was applied. Moisture content is negatively and significantly correlated with most sensory attributes. Titratable acidity [TA] is positively and significantly correlated with most sensory attributes. The DT analysis showed that TA was the classifying factor [p = 0.01], and accordingly, grade A [TA ≥ 4.56], grade B [2.50 < TA < 4.56], and grade C [TA ≤ 2.50] kishk data were established, showing MTSC values of 6.32 ± 0.32, 5.26 ± 0.36, and 4.40 ± 0.20, respectively. Applying DT analysis with kishk grades as independent variables, pH was a classifying factor, with 3.95 as the cutoff point. Moisture [p = 0.018], the protein-to-fat ratio [P:F] [p = 0.027] and pH [p < 0.001] differ significantly between the different kishk grades. Accordingly, the criteria for grade A kishk are TA ≥ 4.56, pH ≤ 3.95, moisture < 4%, P:F < 2.03, and particle density < 1489. The low pH and moisture content render it a shelf-stable high-acid food.

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Effect of modified manufacturing procedure on the overall quality attributes and safety of Kishk

Cited by 4 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

The effect of adding Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on the acidity and overall consumer acceptability of Lebanese Kishk

Machine Learning Method (Decision Tree) to Predict the Physicochemical Properties of Premium Lebanese Kishk Based on Its Hedonic Properties

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