LABORATORY-MADE KISHK FROM WHEAT, OAT AND BARLEY - 2 - COMPOSITIONAL QUALITY AND SENSORY PROPERTIES

Kishk was made from a dough containing low-fat yoghurt, parboiled 'cra cked' cereal (Burghol) and salt. The dough was then dried and ground t o a flour. The composition and sensory properties of Kishk made from w heat, oat and barley Burghol were investigated. The chemical analysis (g 100 g(-1) on dry matter basis) of the Kishk fell within the followi ng ranges: protein 18.2-20.6, fat 6.4-10.7 and carbohydrates 62.0-68.6 . The moisture content averaged 8.4%, and the fibre and beta-glucan co ntents were highest in Kishk made with barley and oat Burghol, respect ively. Lactic acid was the major organic acid present in the products. The mono-unsaturated fatty acid content (similar to 34%) was the high est in oat Kishk. Appreciable quantities of Fe, Cu and Mn were found i n all the Kishks paralleling the mineral composition of the cereal of which it was made. The sensory profiles of a hot porridge-like gruel o f nine samples of Kishk showed substantial differences between these p roducts made with different cereals. Differences in mouth-feel (grainy , sticky and slimy character) were associated with cereal type. Partia l least squares regression (PLS2) models derived from the chemical com position were successfully fitted, after cross-validation, for grainy, sticky and slimy character. Only the model for grainy character was o f predictive value. (C) 1998 Canadian Institute of Food Science and Te chnology. Published by Elsevier Science Ltd.