PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF KISHK SUPPLEMENTED WITH MICROENCAPSULATED PROBIOTIC CULTURES | ||||
| Menoufia Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 2, Issue 1, January and February 2017, Page 1-13 PDF (378.17 K) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjfds.2017.176010 | ||||
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| Authors | ||||
| Elham A. M. El-Den; K.M. Kamaly | ||||
| Department of Dairy science, Factulty of Agriculture, Menoufia University, Egypt | ||||
| 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. | ||||
| Keywords | ||||
| Kishk; Probiotics; Encapsulation | ||||
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