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Functional probiotic quinoa camel milk kishk
Author(s) -
AbdRabou Hagar S.,
Shehata Mohamed G.,
El Sohaimy Sobhy A.,
Awad Sameh A.
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14681
Subject(s) - probiotic , food science , camel milk , fermentation , chenopodium quinoa , functional food , biology , nutrient , bacteria , ecology , genetics
This study aims to produce a high nutritive value blended fermented milk and cereals, as ready and easy to devour functional food like using camel milk and quinoa seeds. Kishk is an artisanal popular product in Egypt as well as in the Middle East, it is mainly made with wheat, yet no research had used quinoa in making kishk. This study includes five different formulations plus control. Results explicated that using quinoa seeds in making kishk appreciably increased protein content (22.01 ± 1.0 and 21.10 ± 1.0) either in camel milk quinoa kishk or cow milk quinoa kishk. Camel milk quinoa‐wheat kishk T 3 exhibited the highest content of iron (53.1 mg/L). Probiotic bacteria level maintained in all samples during storage. Coliform, yeasts, and molds not detected in all treatments. Kishk prepared from quinoa, camel milk provide highly biological value and sensible shelf life. Practical applications This study revealed the production and assessment of a new high‐quality nutritionally valuable fermented dairy cereal product, using fermented camel milk and quinoa with probiotic culture. Quinoa‐camel milk kishk provides a good source of protein for children, adults, the elderly, and patients as well as minerals and other nutritive nutrients and systems.