TY - JOUR

T1 - 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

AU - Nassar, Khaled S.

AU - Attia, Ibrahim

AU - Korma, Sameh A.

AU - Ibrahim, Salam A.

AU - Esatbeyoglu, Tuba

AU - Ragab, Eman Saad

N1 - The work was supported by the Open Access Fund of Leibniz Universität Hannover, with additional partial support from the Department of Family and Consumer Sciences and the Agriculture Research Station at North Carolina Agriculture and Technical State University, as well as the Dairy Microbiology Laboratory at Alexandria University, Egypt.

PY - 2023/10/20

Y1 - 2023/10/20

N2 - 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.

AB - 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.

KW - camel’s milk

KW - color

KW - fenugreek seeds burghal

KW - goat’s milk

KW - Kishk

KW - microbiological analysis

KW - oat burghal

KW - organic acids

KW - physicochemical properties

KW - wheat burghal

UR - http://www.scopus.com/inward/record.url?scp=85175035126&partnerID=8YFLogxK

U2 - 10.3390/fermentation9100919

DO - 10.3390/fermentation9100919

M3 - Article

VL - 9

JO - Fermentation

JF - Fermentation

IS - 10

M1 - 919

ER -