Utilization of Cinnamon, Clove and Thyme Essential Oils as Antimicrobial and Bioactive Compounds in Kishk Manufacturing | ||||
| Suez Canal University Journal of Food Sciences | ||||
| Article 5, Volume 7, Issue 1, October 2020, Page 43-54 PDF (275.85 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/scuj.2020.130639 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Elsayed A. Mahmoud; Abd-Ellah A. Abd-Allab; Khaled H. Salman | ||||
| Abstract | ||||
| Cinnamon, clove and thyme essential oils (EOS) were used to manufacture of Kishk product for owns preservation effect and biological & nutritive values. EOS-kishk was prepared by adding various concentrations of essential oils (100 and 200 mg/kg) to traditional kishk mixtures. Results showed that cinnamon, clove and thyme essential oils were having 11, 32 and 18 identified compounds by using GC-MS, respectively. EOS-kishk samples contained (20.44-24.74%) protein, (5.13-5.80%) ash and (4.64 to 6.57%) moisture. The titratable acidity (TA % as lactic acid) and pH in the kishk samples ranged from 1.72 to 2.12% and 4.92-5.12, respectively. The water holding capacity (WHC) of the EOS-kishk samples varied from 464.10 to 498.48 g/kg, which was significantly higher than those of the control sample. EOS-Kishk samples had the highest antioxidant activity values (40.69%) at 200 mg/kg thyme oil compared with the control ones (31.54%). Mineral amounts of EOS-kishk had a slight change among all treatments. Microbiologically, the total viable bacterial count in most samples was slightly decreased as well as Lactobacilli, Streptococci and spore forming bacteria counts when compared with control. Whilst, there were notably decrease on coliform bacteria as well as yeast and mold counts in the EOS-kishk samples when compared with control. Overall, EOS-kishk has highly nutritional and biological value. | ||||
| Keywords | ||||
| Kishk; essential oils; bioactive components; functional properties; antioxidant activity; microbiological quality | ||||
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