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
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. Manufacturing of Dried Kishk-like Samples
2.2.2. Chemical Analysis of Different Types of Milk and Burghul
2.2.3. Dried Kishk Analysis
Proximate Composition
Enumeration of Microorganisms
Color Attribute Determination
Organic Acid Determination
Sensory Evaluation
Statistical Analysis
3. Results and Discussion
3.1. Chemical Composition of Dried Kishk-like Samples
3.2. The Acidity Values of Dried Kishk-like Samples
3.3. Microbiological Analysis of Prepared Dried Kishk-like Samples
3.4. Color Parameters of Dried Kishk-like Samples
3.5. Organic Acids of Dried
3.6. Sensory Evaluation of Dried Kishk-like Samples
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Kishk Sample Codes | Raw Materials Used in Kishk Preparation * | |||||
---|---|---|---|---|---|---|
Dairy Base | Burghul | |||||
Cow Milk (C) | Camel Milk (A) | Goat Milk (G) | Wheat (W) | Oat (O) | Fenugreek (F) | |
CW | × | × | ||||
CO | × | × | ||||
CF | × | × | ||||
AW | × | × | ||||
AO | × | × | ||||
AF | × | × | ||||
GW | × | × | ||||
GO | × | × | ||||
GF | × | × |
Component (%) | Raw Materials Used in Kishk Preparation * | |||||
---|---|---|---|---|---|---|
Dairy Base | Burghul | |||||
Cow Milk (C) | Camel Milk (A) | Goat Milk (G) | Wheat (W) | Oat (O) | Fenugreek (F) | |
Total protein | 1 3.14 ± 0.14 C | 3.66 ± 0.35 A | 3.38 ± 0.24 B | 2 4.95 ± 0.14 B | 3 3.18 ± 0.10 C | 4 9.10 ± 0.15 A |
Fat | 3.33 ± 0.23 C | 3.74 ± 0.16 B | 3.79 ± 0.33 A | 0.68 ± 0.14 C | 1.10 ± 0.34 B | 1.48 ± 0.40 A |
Ash | 0.85 ± 0.05 B | 0.93 ± 0.03 A | 0.86 ± 0.03 B | 0.85 ± 0.09 B | 0.83 ± 0.00 C | 0.89 ± 0.08 A |
Moisture | 88.67 ± 0.25 B | 88.07 ± 0.14 C | 88.83 ± 0.30 A | 58.34 ± 0.71 C | 71.35 ± 0.60 A | 68.19 ± 0.91 B |
5 Carbohydrates | 4.01 ± 0.20 A | 3.60 ± 0.10 B | 3.14 ± 0.11 C | 31.47 ± 0.50 A | 20.52 ± 0.62 B | 16.91 ± 0.34 C |
Crude fiber | 6 ND | ND | ND | 3.71 ± 0.10 A | 3.11 ± 0.11 C | 3.43 ± 0.10 B |
Acidity (% Lactic acid) | 0.16 ± 0.05 B | 0.20 ± 0.05 A | 0.20 ± 0.04 A | ND | ND | ND |
* Samples Code | Storage Period (Days) | Chemical Components (%) | ||||||
---|---|---|---|---|---|---|---|---|
Total Solids | Protein | Fat | Crude Fiber | Ash | Carbohydrates | Gross Energy (Kcal) | ||
CW | 0 | 94.91 ± 0.16 B,b,A | 19.36 ± 0.04 B,b,A | 15.26 ± 0.45 C,c,A | 10.34 ± 0.04 A,b,A | 6.44 ± 0.06 C,c,A | 43.51 ± 0.60 A,b,A | 388.79 ± 0.67 C,c,A |
30 | 94.12 ± 0.08 B,b,B | 19.19 ± 0.08 B,bA | 15.12 ± 0.32 C,c,A | 10.23 ± 0.02 A,b,AB | 6.38 ± 0.06 C,c,A | 43.20 ± 0.31 A,b,A | 385.64 ± 0.85 C,c,B | |
90 | 93.24 ± 0.83 B,b,C | 19.01 ± 0.70 B,b,A | 15.03 ± 0.49 C,c,A | 10.13 ± 0.07 A,b,B | 6.32 ± 0.19 C,c,A | 42.75 ± 0.51 A,b,A | 382.33 ± 1.75 C,c,B | |
CO | 0 | 93.77 ± 0.11 B,a,A | 16.23 ± 0.23 B,c,A | 18.54 ± 0.48 C,b,A | 7.80 ± 0.02 A,c,A | 6.55 ± 0.03 C,b,A | 44.65 ± 0.42 A,a,A | 410.34 ± 1.05 C,a,A |
30 | 93.47 ± 0.01 B,a,B | 16.17 ± 0.51 B,c,A | 18.48 ± 0.89 C,b,A | 7.76 ± 0.26 A,c,AB | 6.53 ± 0.02 C,b,A | 44.53 ± 0.48 A,a,A | 408.73 ± 0.43 C,a,B | |
90 | 93.37 ± 0.24 B,a,C | 16.14 ± 0.04 B,c,A | 18.45 ± 0.47 C,b,A | 7.75 ± 0.02 A,c,B | 6.52 ± 0.02 C,b,A | 44.51 ± 0.47 A,a,A | 409.07 ± 0.75 C,a,B | |
CF | 0 | 94.01 ± 0.05 B,c,A | 21.63 ± 0.88 B,a,A | 22.07 ± 0.25 C,a,A | 13.87 ± 0.04 A,a,A | 8.07 ± 0.02 C,a,A | 28.37 ± 0.68 A,c,A | 398.60 ± 1.38 C,b,A |
30 | 93.46 ± 0.06 B,c,B | 21.55 ± 0.04 B,a,A | 21.90 ± 0.32 C,a,A | 13.79 ± 0.02 A,a,AB | 8.02 ± 0.01 C,a,A | 28.20 ± 0.35 A,c,A | 396.10 ± 0.69 C,b,B | |
90 | 93.28 ± 0.04 B,c,C | 21.49 ± 0.40 B,a,A | 21.86 ± 0.18 C,a,A | 13.77 ± 0.01 A,a,B | 8.00 ± 0.20 C,a,A | 28.16 ± 0.28 A,c,A | 395.37 ± 0.51 C,b,B | |
AW | 0 | 93.50 ± 0.03 C,b,A | 20.36 ± 0.02 A,b,A | 17.57 ± 0.46 B,c,A | 10.16 ± 0.05 A,b,A | 6.56 ± 0.20 B,c,A | 38.85 ± 0.30 C,b,A | 394.93 ± 1.07 B,c,A |
30 | 93.33 ± 0.01 C,b,B | 20.14 ± 0.12 A,b,A | 17.53 ± 0.49 B,c,A | 10.13 ± 0.00 A,b,AB | 6.55 ± 0.21 B,c,A | 38.98 ± 0.37 C,b,A | 394.28 ± 1.50 B,c,B | |
90 | 93.18 ± 0.30 C,b,C | 20.08 ± 0.09 A,b,A | 17.52 ± 0.40 B,c,A | 10.11 ± 0.21 A,b,B | 6.54 ± 0.10 B,c,A | 38.92 ± 0.24 C,b,A | 393.69 ± 1.17 B,c,B | |
AO | 0 | 95.21 ± 0.12 C,a,A | 16.93 ± 0.05 A,c,A | 21.62 ± 0.22 B,b,A | 7.91 ± 0.00 A,c,A | 7.51 ± 0.06 B,b,A | 41.24 ± 0.17 C,a,A | 427.25 ± 2.07 B,a,A |
30 | 94.67 ± 0.26 C,a,B | 16.84 ± 0.05 A,c,A | 21.50 ± 0.00 B,b,A | 7.87 ± 0.01 A,c,AB | 7.47 ± 0.05 B,b,A | 41.01 ± 0.22 C,a,A | 424.54 ± 2.40 B,a,B | |
90 | 94.64 ± 0.01 C,a,C | 16.79 ± 0.08 A,c,A | 21.48 ± 0.08 B,b,A | 7.81 ± 0.05 A,c,B | 7.33 ± 0.01 B,b,A | 41.22 ± 0.37 C,a,A | 425.73 ± 1.47 B,a,B | |
AF | 0 | 93.00 ± 0.00 C,c,A | 22.40 ± 0.16 A,a,A | 25.53 ± 0.05 B,a,A | 13.73 ± 0.02 A,a,A | 9.03 ± 0.02 B,a,A | 22.30 ± 0.13 C,c,A | 408.61 ± 2.38 B,b,A |
30 | 92.70 ± 0.01 C,c,B | 22.30 ± 0.08 A,a,A | 25.45 ± 0.00 B,a,A | 13.66 ± 0.04 A,a,AB | 9.01 ± 0.02 B,a,A | 22.28 ± 0.11 C,c,A | 407.41 ± 2.00 B,b,B | |
90 | 92.14 ± 0.29 C,c,C | 22.16 ± 0.07 A,a,A | 25.30 ± 0.16 B,a,A | 13.59 ± 0.02 A,a,B | 8.94 ± 0.03 B,a,A | 22.16 ± 0.24 C,c,A | 404.94 ± 0.97 B,b,B | |
GW | 0 | 95.13 ± 0.03 A,b,A | 19.74 ± 0.40 A,b,A | 17.95 ± 0.18 A,c,A | 10.37 ± 0.02 A,b,A | 7.10 ± 0.27 A,c,A | 40.28 ± 0.62 B,b,A | 401.38 ± 1.08 A,c,A |
30 | 95.00 ± 0.05 A,b,B | 19.72 ± 0.06 A,b,A | 17.93 ± 0.04 A,c,A | 10.34 ± 0.04 A,b,AB | 7.08 ± 0.28 A,c,A | 39.92 ± 0.13 B,b,A | 400.23 ± 1.73 A,c,B | |
90 | 94.76 ± 0.04 A,b,C | 19.64 ± 0.21 A,b,A | 17.85 ± 0.11 A,c,A | 10.32 ± 0.27 A,b,B | 6.78 ± 0.06 A,c,A | 39.84 ± 1.01 B,b,A | 398.58 ± 1.38 A,c,B | |
GO | 0 | 95.51 ± 0.11 A,a,A | 16.63 ± 0.01 A,c,A | 22.20 ± 0.15 A,b,A | 7.92 ± 0.06 A,c,A | 7.92 ± 0.17 A,b,A | 40.83 ± 0.08 B,a,A | 429.67 ± 1.58 A,a,A |
30 | 95.14 ± 0.06 A,a,B | 16.57 ± 0.06 A,c,A | 22.06 ± 0.03 A,b,A | 7.88 ± 0.00 A,c,AB | 7.87 ± 0.14 A,b,A | 40.75 ± 0.17 B,a,A | 427.83 ± 0.92 A,a,B | |
90 | 94.70 ± 0.17 A,a,C | 16.50 ± 0.47 A,c,A | 22.02 ± 0.14 A,b,A | 7.85 ± 0.17 A,c,B | 7.63 ± 0.03 A,b,A | 40.53 ± 0.47 B,a,A | 426.31 ± 1.28 A,a,B | |
GF | 0 | 95.95 ± 0.07 A,c,A | 22.66 ± 0.12 A,a,A | 26.07 ± 0.24 A,a,A | 14.19 ± 0.00 A,a,A | 8.80 ± 0.30 A,a,A | 24.24 ± 0.42 B,c,A | 422.19 ± 2.58 A,b,A |
30 | 95.51 ± 0.06 A,c,B | 22.55 ± 0.09 A,a,A | 25.86 ± 0.04 A,a,A | 14.12 ± 0.02 A,a,AB | 8.76 ± 0.29 A,a,A | 24.22 ± 0.28 B,c,A | 419.79 ± 1.88 A,b,B | |
90 | 95.34 ± 0.16 A,c,C | 22.52 ± 0.34 A,a,A | 25.80 ± 0.08 A,a,A | 14.10 ± 0.30 A,a,B | 8.74 ± 0.08 A,a,A | 24.18 ± 0.41 B,c,A | 419.00 ± 1.18 A,b,B |
* Kishk Sample Codes | Microbiological Analysis (log CFU/g) | ||||
---|---|---|---|---|---|
Total Bacterial Count | Coliform Count | Yeasts and Molds Count | Staphylococci Count | Spore Forming Bacterial Count | |
CW | 5.76 | ≤1 | ≤1 | ≤1 | ≤1 |
CO | 5.90 | ≤1 | ≤1 | ≤1 | ≤1 |
CF | 5.94 | ≤1 | ≤1 | ≤1 | ≤1 |
AW | 4.77 | ≤1 | ≤1 | ≤1 | ≤1 |
AO | 5.07 | ≤1 | ≤1 | ≤1 | ≤1 |
AF | 5.38 | ≤1 | ≤1 | ≤1 | ≤1 |
GW | 4.01 | ≤1 | ≤1 | ≤1 | ≤1 |
GO | 4.84 | ≤1 | ≤1 | ≤1 | ≤1 |
GF | 4.60 | ≤1 | ≤1 | ≤1 | ≤1 |
* Sample Codes | Color Values | ||||
---|---|---|---|---|---|
L* | a* | b* | dC* | ΔΕ | |
CW | 77.50 AB,a | 3.54 A,b | 22.12 A,a | 22.28 A,b | 31.33 A,b |
CO | 77.54 AB,a | 4.77 A,b | 23.34 A,a | 23.71 A,b | 32.39 A,b |
CF | 60.62 AB,b | 9.67 A,a | 25.52 A,a | 27.18 A,a | 47.47 A,a |
AW | 78.69 A,a | 2.67 B,b | 18.28 A,a | 18.35 B,b | 27.78 B,b |
AO | 81.96 A,a | 1.58 B,b | 15.74 A,a | 15.70 B,b | 23.57 B,b |
AF | 68.92 A,b | 5.44 B,a | 24.20 A,a | 24.68 B,a | 39.34 B,a |
GW | 74.02 B,a | 3.48 A,b | 21.91 A,a | 22.07 AB,b | 33.74 A,b |
GO | 76.19 B,a | 4.07 A,b | 22.15 A,a | 22.40 AB,b | 32.37 A,b |
GF | 56.66 B,b | 9.79 A,a | 23.78 A,a | 25.60 AB,a | 49.93 A,a |
* Sample Codes | Organic Acids (ppm) | ||
---|---|---|---|
Lactic Acid | Formic Acid | Acetic Acid | |
CW | 3900 A,b | 20,200 A,a | 3100 A,a |
CO | 4500 A,b | 7400 A,a | 1600 A,a |
CF | 32,700 A,a | 1400 A,a | 300 A,a |
AW | 3100 A,b | 18,300 A,a | 100 A,a |
AO | 3200 A,b | 4300 A,a | 300 A,a |
AF | 27,100 A,a | 14,100 A,a | 800 A,a |
GW | 2400 A,b | 3500 A,a | 400 A,a |
GO | 3400 A,b | 2400 A,a | 100 A,a |
GF | 21,000 A,a | 5300 A,a | 1200 A,a |
* Sample Codes | Sensory Characteristics | ||||
---|---|---|---|---|---|
Flavor (45) | Body/Texture (30) | Appearance and Color (15) | Acidity (10) | Overall Acceptability (100) | |
CW | 40 ± 1.24 A,a | 27 ± 0.94 A,a | 14 ± 0.74 A,a | 9 ± 0.74 A,a | 90 ± 1.63 A,a |
CO | 38 ± 1.69 A,ab | 27 ± 1.25 A,a | 14 ± 0.74 A,a | 8 ± 0.82 A,a | 87 ±3.29 A,ab |
CF | 35 ± 2.05 A,b | 26 ± 0.94 A,a | 13 ± 0.81 A,a | 7 ± 0.74 A,a | 81 ± 3.85 A,b |
AW | 39 ± 2.64 A,a | 27 ± 0.71 A,a | 13 ± 0.74 A,a | 9 ± 0.74 A,a | 88 ± 2.35 A,a |
AO | 40 ± 2.35 A,ab | 25 ± 0.82 A,a | 13 ± 0.74 A,a | 9 ± 0.94 A,a | 87 ± 2.94 A,ab |
AF | 38 ± 1.84 A,b | 26 ± 0.81 A,a | 13 ± 0.70 A,a | 8 ± 0.81 A,a | 85 ± 3.09 A,b |
GW | 40 ± 2.05 A,a | 27 ± 0.81 A,a | 14 ± 0.82 A,a | 9 ± 0.94 A,a | 90 ± 2.86 A,a |
GO | 35 ± 0.98 A,ab | 26 ± 0.74 A,a | 14 ± 0.75 A,a | 8 ± 0.74 A,a | 83 ± 1.25 A,ab |
GF | 33 ± 2.10 A,b | 25 ± 0.94 A,a | 12 ± 0.81 A,a | 7 ± 0.74 A,a | 77 ± 3.75 A,b |
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Nassar, K.S.; Attia, I.; Korma, S.A.; Ibrahim, S.A.; Esatbeyoglu, T.; Ragab, E.S. 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. Fermentation 2023, 9, 919. https://doi.org/10.3390/fermentation9100919
Nassar KS, Attia I, Korma SA, Ibrahim SA, Esatbeyoglu T, Ragab ES. 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. Fermentation. 2023; 9(10):919. https://doi.org/10.3390/fermentation9100919
Chicago/Turabian StyleNassar, Khaled S., Ibrahim Attia, Sameh A. Korma, Salam A. Ibrahim, Tuba Esatbeyoglu, and Eman Saad Ragab. 2023. "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" Fermentation 9, no. 10: 919. https://doi.org/10.3390/fermentation9100919
APA StyleNassar, K. S., Attia, I., Korma, S. A., Ibrahim, S. A., Esatbeyoglu, T., & Ragab, E. S. (2023). 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. Fermentation, 9(10), 919. https://doi.org/10.3390/fermentation9100919