English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Kishk is a dried mixture of fermented milk and cereal, widely consumed in Upper Egypt. The aim of this study was to study the effect of rye, sorghum with wheat grains compared with traditional wheat kishk (control) on physical properties, chemicals composition, microbiological and sensory analysis. Untraditional kishk was prepared with rye, sorghum and four groups of mixtures Mix1 (50% wheat and 50% rye), Mix 2 (50% wheat and 50% sorghum), Mix3 (50% rye and 50% sorghum) and Mix4 (mixed of wheat, rye and sorghum in ratio of 1:1:1) compared with traditional wheat kishk. The chemical composition analysis of different untraditional kishk was in the following ranges: moisture content of kishk samples ranged from 8.00 to 12.72% for M 2 and M 1, respectively. M 2 had the highest total solid of untraditional kishk samples value 84.66% while Mix 1 had the lowest value 76.18%. For protein content, wheat had the highest protein 27.11% followed by M 1 (26.02%), while sorghum (22.90%) had the lowest protein content. On other hand nitrogen free extracts (NFE) % range from 65.76% (rye) to 80.55% (wheat). Additionally Sorghum had lower fat (2.50%) than other samples and wheat was lower in ash content 6.64% in completely in other untraditional kishk. The results of fiber showed that rye had significant highest value of 8.12% while wheat had lowest value of 1.80%. M 3 was the lowest total caloric values 325.13% of kishk samples and tannic acid was under detection safe limit 0.185%. Data also indicated that as a Original Research Article Ali et al.; EJNFS, 12(2): 56-72, 2020; Article no.EJNFS.55565 57 result of pH of different prepared kishk samples. Microbiological analysis of kishk from wheat, rye, sorghum and their mixture were determined. M1 kishk is white and yellow colored than other untraditional kishk samples. Differences in sensory attributes were associated with different grain kishk and their mixed but there were no significant differences between wheat kishk control and M 1 in mouth feeling, and consistency. Sensorial, M1 kishk is more acceptability than other treatment after the traditional kishk control.

Impacts of Adding Rye, Sorghum and Their Mixtures on the Quality of Untraditional Egyptian Kishk