Effect of processing conditions and raw materials on the properties of Kishk - 2. Sensory profile and microstructure

Differences in sensory character of Kishk were associated with cereal type and dairy base. When oat products were used as the cereal component, the Ki shks were similar, but products made from Burghol and wheat flour differed in mouth-feel. In addition, the Kishks made with Burghol or Burghol flour w ere easily distinguished from products made from wheat flour. The length of the conditioning period only influenced the "acid" character of Kishk made with a combination of Burghol and low-fat yoghurt. The starch content in t he yoghurt/Burghol or wheat flour mixture decreased linearly during the 'co nditioning' period as a result of alpha -amylase activity. The microstructu re of the Kishk doughs was consistent with the normal pattern of degradatio n of wheat starch in which much of the original granular structure is retai ned during the 'conditioning' period. (C) 2000 Academic Press.