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

authored by

Khaled S. Nassar, Ibrahim Attia, Sameh A. Korma, Salam A. Ibrahim, Tuba Esatbeyoglu, Eman Saad Ragab

Abstract

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.

Organisation(s)

Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development

External Organisation(s)

Damanhour University
Alexandria University
Zagazig University
South China University of Technology
North Carolina A and T State University

Type

Article

Journal

Fermentation

Volume

9

Publication date

20.10.2023

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science, Biochemistry, Genetics and Molecular Biology (miscellaneous), Plant Science

Electronic version(s)

https://doi.org/10.3390/fermentation9100919 (Access: Open)