Functional probiotic quinoa camel milk kishk
Corresponding Author
Hagar S. Abd-Rabou
Food Technology Department, Arid Lands Cultivation Research Institute, The City of Scientific Research and Technological Application (SRTA- City), Alexandria, Egypt
Correspondence
Hagar Saeed Abd-Rabou, Food Technology Department, Arid Land Research Institute, The City of Scientific Research and Technological Applications, Borg El-Arab, P.O. Box: 21934, Alexandria, Egypt.
Email: [email protected]
Search for more papers by this authorMohamed G. Shehata
Food Technology Department, Arid Lands Cultivation Research Institute, The City of Scientific Research and Technological Application (SRTA- City), Alexandria, Egypt
Search for more papers by this authorSobhy A. El Sohaimy
Food Technology Department, Arid Lands Cultivation Research Institute, The City of Scientific Research and Technological Application (SRTA- City), Alexandria, Egypt
Department of Technology and Organization of Public Catering, Institute of Sport, Tourism and Service, South Ural State University, Chelyabinsk, Russia
Search for more papers by this authorSameh A. Awad
Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria, Egypt
Search for more papers by this authorCorresponding Author
Hagar S. Abd-Rabou
Food Technology Department, Arid Lands Cultivation Research Institute, The City of Scientific Research and Technological Application (SRTA- City), Alexandria, Egypt
Correspondence
Hagar Saeed Abd-Rabou, Food Technology Department, Arid Land Research Institute, The City of Scientific Research and Technological Applications, Borg El-Arab, P.O. Box: 21934, Alexandria, Egypt.
Email: [email protected]
Search for more papers by this authorMohamed G. Shehata
Food Technology Department, Arid Lands Cultivation Research Institute, The City of Scientific Research and Technological Application (SRTA- City), Alexandria, Egypt
Search for more papers by this authorSobhy A. El Sohaimy
Food Technology Department, Arid Lands Cultivation Research Institute, The City of Scientific Research and Technological Application (SRTA- City), Alexandria, Egypt
Department of Technology and Organization of Public Catering, Institute of Sport, Tourism and Service, South Ural State University, Chelyabinsk, Russia
Search for more papers by this authorSameh A. Awad
Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria, Egypt
Search for more papers by this authorAbstract
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 T3 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.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
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