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Preliminary Evaluations of a New Type of Kishk Made From Whey
Author(s) -
HAMAD AHMED M.,
FIELDS M. L.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb07635.x
Subject(s) - food science , riboflavin , chemistry , niacin , fermentation , whey protein , amino acid , biochemistry
An acceptable whey‐based kishk was prepared by mixing fermented whey with parboiled wheat at a ratio of 3:1 (v/w). Amino acid analyses for both total and free amino acids indicated that both kishks had adequate amino acid balances for a nutritious food. The riboflavin content of the whey‐kishk was 0.14 mg/100g whereas it was only 0.08 mg/100g in the yogurt‐kishk. The niacin contents were 3.17 mg and 3.36 mg/100g of yogurt‐based kishk and whey‐based kishk, respectively.