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Laboratory Preparation of a New Soy‐Based Kishk
Author(s) -
HAFEZ Y. S.,
HAMADA A.S.
Publication year - 1984
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.1365-2621.1984.tb13705.x
Subject(s) - fermentation , moisture , food science , water content , mixing (physics) , soy milk , soy protein , soy flour , chemistry , fermentation in food processing , biology , physics , geology , lactic acid , geotechnical engineering , organic chemistry , quantum mechanics , bacteria , genetics
KISHK, a popular Middle‐Eastern fermented food is made by mixing bulgur with fermented milk (1:2) and sun‐drying to 8‐12% moisture contents. A laboratory method was developed for preparing a Kishk product with 14.9% protein. Bulgur‐Yogart mix (62% moisture content) was fermented at 43°C for 24 hr to 9.5% moisture. An acceptable soybased Kishk (9.1% moisture, 17.2% protein) was also prepared by mixing Soy‐Yogurt with bulgur at a ratio of 2:1. Finding indicated that the protein level of this Soy‐Kishk was higher than that of milk‐Kishk.