LABORATORY MADE KISHK FROM WHEAT, OAT AND BARLEY - 1 - PRODUCTION ANDCOMPARISON OF CHEMICAL AND NUTRITIONAL COMPOSITION OF BURGHOL

Kishk is a dried product usually made from yoghurt and parboiled 'crac ked' wheat (Burghol) and is widely used in the region between the east ern Mediterranean and the Indian sub-continent. To evaluate the contri bution of the cereal component to the overall character of Kishk, diff erent cereal bases were prepared. Three varieties of barley and four o f oats were processed in a manner similar to the production of Burghol . The traditional cracking process was successful for barley and oats, but it was very difficult to separate the husk from the oat product. The chemical composition of the 'cracked' cereals were compared with t hat of the original grains (minus the bran), and with the traditional wheat product (i.e. Burghol). The overall fibre content of the 'cracke d' barley was lower by 5.1% while the phytic acid and beta-glucan cont ents were higher than the corresponding original cereal grain by 0.03 and 0.36%, respectively. In comparison with the original grain, the ov erall fibre content of the 'cracked' oats was also lower by similar to 1.43% while the beta-glucan content was 0.26% higher. The concentrati on of copper, calcium, zinc and manganese differed between the cereal grain and the 'cracked' product (p < 0.05). These differences emphasis e the significance of cereal type on the properties of Burghol. (C) 19 98 Canadian Institute of Food Science and Technology. Published by Els evier Science Ltd.