Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties

Tamime, A. Y.; Muir, D. D.; Barclay, M. N. I.; Khaskheli, Muhammad Ibrahim; McNulty, David

doi:10.1016/s0963-9969(97)00055-0

Cited by 25 publications

(26 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Bilgiçli [29] found increments in the mineral contents (especially K, Mg and P) of tarhana samples with the addition of BF. In the study conducted by Tamime et al [34] Mn, P and Mg content of Kishk samp les made fro m oat varieties were found higher than that of barley and wheat. In another study, it is reported that K, Ca and Fe contents of couscous prepared with oat flour were higher than that of traditional couscous and couscous with eggs [35].…”

Section: Mineral Compositions Of B Azlama and Yufkamentioning

confidence: 83%

Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours

Levent¹,

Bilgiçli²

2012

FOOD

View full text Add to dashboard Cite

In this research, lupin, buckwheat and oat flours (30%) and their blends (15%+15% and 10%+10%+10%) were used in Turkish flat breads (bazlama and yufka) p roduction for nutrit ional enrich ment. So me physical (diameter, thickness, spread ratio and color), chemical (mo isture, ash, crude protein and mineral content) and sensory properties of bread samples were investigated. High protein levels of lupin flour (LF) increased the protein content of bazlama and yufka samples fro m 11.85% and 11.62 % to 19.97% and 19.74 %, respectively. The highest ash content was obtained with addition o f 30% buckwheat flour (BF) in flat breads. Generally all of the minerals in breads containing LF, BF and oat flour (OF) or their blends were found significantly h igher (p<0.05) than that of control breads. BF addition increased the darkness and redness of the bread samples. While the lo west sensorial scores for flat breads were obtained with 30% LF or 15% LF+15% OF addition, bazlama containing 30% OF or 10% LF+10% BF+10% OF and yufka containing 30% OF o r 15% LF+15% BF or 10% LF+10% BF+10% OF appreciated with higher rates after control breads by panelists. Considering physical, chemical and sensory properties of flat breads, it can be concluded that LF, BF and OF can be used at 10% LF+10% BF+10% OF levels successfully for both bazlama and yufka production.

show abstract

Section: Mineral Compositions Of B Azlama and Yufkamentioning

confidence: 83%

Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours

Levent¹,

Bilgiçli²

2012

FOOD

View full text Add to dashboard Cite

show abstract

“…The combined levels of organic acids in the experimental kishk samples were sufficiently high to ensure the microbiological safety of the product (Tamime et al, 1997;Tamime et al, 2000). It is notified that fermented foods are safe due to low pH and high organic acids, such as lactic acid (Steinkraus, 2002).…”

Section: Article In Pressmentioning

confidence: 98%

Effects of fermentation and storage on the organic and fatty acid contents of tarhana, a Turkish fermented cereal food

Erbaş

Uslu

Certel

2006

Journal of Food Composition and Analysis

View full text Add to dashboard Cite

“…The nutritional value of these foods is determined primarily by their composition but is also influenced by texture and viscosity, which affects the rate of gastric emptying, satiety, and appeal . Examples of dried milk‐cereal based composites that are reconstituted prior to consumption include super cereal plus (SCP), kishk, and tarhana . Super cereal plus, a category of fortified blended food (FBF) supplied by the World Food Programme, is designed to improve the diet of young children, aged 6–59 months, in food‐insecure regions.…”

Section: Introductionmentioning

confidence: 99%

“…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 .…”

Section: Introductionmentioning

confidence: 99%

“…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 …”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

et al. 2019

View full text Add to dashboard Cite

BACKGROUND Dairy and cereal products are frequently combined to create composites with enhanced nutritional benefits. Commercially available dried dairy‐cereal composites are typically reconstituted and cooked to produce porridge or soup. RESULTS Dried fermented milk‐cereal composites (FMCC) with ∼193 g kg−1 protein were prepared by blending fermented milk with parboiled oats (FMCCo), wheat (FMCCw), or barley (FMCCb), incubating the blend, drying, and milling. Cereal type significantly affected the composition of the FMCC and the properties of the reconstituted, cooked FMCC (R‐FMCC). The FMCCo had a higher starch and fat content and lower levels of lactose, lactic acid, and amylose than FMCCb. The R‐FMCCo had higher viscosity during cooking at 95 °C and cooling to 35 °C, and higher values of yield stress (σ0), consistency index (K) and viscosity on shearing from 20 to 120 s−1 at 60 °C than R‐FMCCb. The FMCCw had lower levels of fat and β‐glucan than FMCCo or FMCCb, but was otherwise closer to FMMCb with respect to composition, cooking properties and flow behavior. CONCLUSION Differences in composition and consistency associated with cereal type are likely to affect the nutritional value of the FMCC. © 2018 Society of Chemical Industry

show abstract

Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties

Cited by 25 publications

References 9 publications

Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours

Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours

Effects of fermentation and storage on the organic and fatty acid contents of tarhana, a Turkish fermented cereal food

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

Contact Info

Product

Resources

About