The Impact of Kishk Components on the Physiochemical and Sensory Properties of Kishk

The Impact of Kishk Components on the Physiochemical and Sensory Properties of Kishk

Mohammad wajeeh Zainulabiden*, Tara Abdul-Rahman Ahmed*,Awaz Omar Rostam*


* Faculty of Agricultural sciences – University of Sulaimani, Bakrajo Street, Food sciences Department, Sulaymaniyah – Kurdistan Region -  Iraq.


E-mail: mwajieh@yahoo.co.uk




Article info

Original:  24 March 2015
Revised: 4 May  2015
Accepted: 31 May 2015
Published online:
20 Dec. 2015

Key Words: 
Kishk,
Burgul,
Amylograph,
Carr Index
 
     


Abstract

Two varieties of wheat, Bakrajo (durum) and Aras (bread wheat) were used to prepare two sizes of burgul which used as a components in Kishk mixture. Kishk was prepared in two groups of mixtures: 1:3 and 1:4 burgul : doogh (yogurt drink) with or without malt (0.5% on flour basis)
Using course burgul granules (>1000µ) decreased gelatinization temperature and increased Amylograph maximum viscosity compared to use fine burgul granules   (< 350µ) and malt addition, which indicated to present of ungelatinized starch in dried kishk. Results showed that kishk powder flowability (Carr index) depended on their agglomeration more than it’s depending on any components of kishk mixtures. Sensory evaluation showed that an increasing in kishk odor, taste and color took place when 0.001 part of malt was added.




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Kewan Omer,
Dec 22, 2015, 1:23 PM