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176010

PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KISHK SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC CULTURES

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Last updated: 04 Jan 2025

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Abstract

Kishk was prepared with two different types of cereals, namely wheat and barley   and free and encapsulated probiotic culture, bifidobacterium lactis BL-12 and stored at 25-30°C for 90 days. To  analyze  the  effect  of  two  different  cereals  on  the  properties  of  kishk,  different  physio-chemical  tests  (protein (total and soluble nitrogen),  fiber,    fat, ash,  acidity, pH  and  moisture)  were  performed.  The results showed that   soluble nitrogen,   ash, acidity and fiber were slightly increased while pH and moisture, total nitrogen values gradually decreased during storage period of 90 days.   Microbiological counts revealed the comparative study of cereal substrates: Wheat and barley showed that encapsulated probiotic culture produced good quality kishk as compared to the corresponding free probiotic culture.

DOI

10.21608/mjfds.2017.176010

Keywords

Kishk, probiotics, Encapsulation

Authors

First Name

Elham A. M.

Last Name

El-Den

MiddleName

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Affiliation

Department of Dairy science, Factulty of Agriculture, Menoufia University, Egypt

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Orcid

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First Name

K.M.

Last Name

Kamaly

MiddleName

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Affiliation

Department of Dairy science, Factulty of Agriculture, Menoufia University, Egypt

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Volume

2

Article Issue

1

Related Issue

25512

Issue Date

2017-02-01

Receive Date

2021-06-07

Publish Date

2017-02-01

Page Start

1

Page End

13

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 2_Issue 1_Pages 1-13.pdf

PDF . 387.2kB

Link

https://mjfds.journals.ekb.eg/article_176010.html

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https://mjfds.journals.ekb.eg/service?article_code=176010

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original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KISHK SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC CULTURES

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Article

Created At

23 Jan 2023