ASPECTS IN PRODUCTION AND EVALUATION OF PROBIOTIC KISHK | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 9, Volume 37, Issue 2, July 2006, Page 127-145 PDF (562.08 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2006.274172 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Neimat A. H. Elewa; Wedad A. Metry | ||||
| Dairy Department, Faculty of Agriculture, Fayoum University, Egypt. | ||||
| Abstract | ||||
| The Egyptian traditional kishk as functional food could be developed to probiotic food. So Lactobacillus acidophilus was used as probiotic bacteria in place of natural lactic acid bacteria (LAB) beside the using of soybean or burghul as cereal source and acidophilic whey, soy milk or skim milk in place of fermented milk to produce probiotic Kishk as follows: 1- Burghul and laban El- Zeer as native kishk (control), 2- Burghul with acidophilic milk, 3-Soybean dough (soybean flour with 2.5% sodium chloride solution at ratio 1 : 4) with acidophilic milk, 4- Burghul with acidophilic soybean milk and 5- Soybean dough with acidophilic whey. Kishk samples were stored for 3 months at room temperature for microbiological examination (viable counts of L. acidophilus, spore former , yeast, mould and total viable counts) and chemical analysis (total solids, titratable acidity, pH, ether extract, total nitrogen , water soluble nitrogen , crude fibers, ash, sugars and minerals contents) which also done at 37o C. The results revealed that total solids, titratable acidity, ether extract, total nitrogen, water soluble nitrogen, crude fibers and ash contents increased during storage .On the other hand, crude fiber in burghul based Kishk was higher than that in soy based Kishk. In contrast, the ash , total nitrogen , total sugars and pH in soybean based Kishk were higher than that in burghul Kishk. As well as Fe, Zn, Mg and Ca recorded high content in soy Kishk. Using of acidophilic milk and burghul reflected in highest rate of maintenance viable L. acidophilus.While the lowest one with using soybean flour and whey. Spore former , yeast and mould counts were present in averaged from log 3.9 to 5.34 and 3.1 to 3.9 cfu/g respectively in different treatments. | ||||
| Keywords | ||||
| L. acidophilus; soybean; soymilk; burghul; Kishk; chemical and microbiological analysis | ||||
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