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Relevant bibliographies by topics / Kishk

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Journal articles

Academic literature on the topic 'Kishk'

Author: Grafiati

Published: 4 June 2021

Last updated: 6 February 2022

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Journal articles on the topic "Kishk"

1

Chedid, Mabelle, Salwa Tawk, Ali Chalak, Sarah Karam, and Shadi Hamadeh. "The Lebanese Kishk: A Traditional Dairy Product in a Changing Local Food System." Journal of Food Research 7, no. 5 (2018): 16. http://dx.doi.org/10.5539/jfr.v7n5p16.

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This paper focuses on analyzing the production chain of traditional kishk prepared with wheat and milk in two Lebanese regions, the West Bekaa and the Chouf. It aims at assessing kishk processing to analyze the sustainability of this traditional product especially under the impact of changing wheat production and milk availability. A survey was conducted at the level of kishk producers and wheat farmers to identify the different production systems based on their scale and their practices. Results showed that kishk production has been sustained by rural women in the designated areas and was not affected by the changes that have occurred in the wheat sector which included introduction of new wheat varieties; on the contrary, this traditional product has adopted the new varieties. In addition, the versatility of kishk recipe prepared from cow, sheep or goat milk, makes this dairy product resilient to changes in milk availability and sources. However, the authors found that conserving traditional kishk requires substantial efforts in marketing, certification, and quality control.

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2

Ibrahim, Gamil, Wafaa Bahgaat, and Ahmed Hussein. "Egyptian kishk as a fortificant: Impact on the quality of biscuit." Foods and Raw Materials 9, no. 1 (2021): 164–73. http://dx.doi.org/10.21603/2308-4057-2021-1-164-173.

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Introduction. Biscuit is a mass-consumption product worldwide. As biscuit contains low amount of protein, it can be fortified with protein-containing raw materials. In the present work, we fortified biscuit with kishk, an Egyptian dairy product, and evaluated changes in its physicochemical properties and volatile compounds. Study objects and methods. We analyzed biscuit from wheat flour (control sample) and biscuit form wheat flour with 10, 20, 30, 40, and 50% of kishk (experimental samples). The experiments were carried out by using standard methods. Results and discussion. The fortified biscuit samples showed higher lightness (L*) values than control. The antioxidant activity in the biscuit increased with the increasing amount of kishk. Aldehydes were the main volatile compounds in all the biscuit samples, followed by sulfur-containing compounds and alcohols. The predominant aldehyde was benzldehyde. However, kishk in amounts more than 20% affected adversely the aroma, taste and texture, as well as volatile compounds of the biscuits. Both the control and fortified with kishk biscuits contained an increased amount of total phenolic compounds. Based on sensory evaluation and volatile analysis, the most acceptable amount of kishk for fortification of biscuit was 10%. Conclusion. Fortification of biscuit with Egyptian kishk enhanced its protein, fat and fiber, as well as antioxidant activity at all levels of fortification with no significant effect on appearance and color. Further studies are needed to evaluate storage conditions and shelf life of biscuits with kishk.

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3

Hajj, Elham, Hussein Dib, Rita Yaacoub, Mayssa Al-Amin, and Zeynab Mcheik. "Effect of modified manufacturing procedure on the overall quality attributes and safety of Kishk." Lebanese Science Journal 20, no. 2 (2019): 215–29. http://dx.doi.org/10.22453/lsj-020.2.215-229.

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The traditional manufacturing method of Kishk involves a daily addition of plain yoghurt to Bourghul (5:1 ratio), followed by heavy handling during the 5-day period of uncontrolled fermentation. In order to improve quality, safety and yield losses, a modified procedure with a single addition of strained yoghurt (Labneh), in a 3:1 ratio, was investigated. The physico-chemical, microbiological and sensory characteristics of both Kishk products were assessed during five days of controlled fermentation (RT: 23- 25 °C; RH: >85%). Green and dried modified-Kishk were of similar quality characteristics when compared to traditional ones. Moisture content was lower in traditional (63 %) compared to modified (66 %), whereas titratable acidity was higher in modified Kishk (1.22 against 1.02 %). Peroxidation (PV = 0; TBARS = 0.2 mg MDA/Kg), and lipolysis (AV max 3.48 %) were always in the acceptable ranges. Pathogenic bacteria (E. coli, Salmonella spp., L. monocytogenes, S. aureus) were not detected neither in green nor in dried Kishk. Sensory analysis revealed a harder texture, higher viscosity and higher scores for appearance, odor and overall acceptability in green Modified-Kishk. After drying into fine powder, Modified-Kishk showed improved nutritional, organoleptic and physical quality attributes. The modified end-product can conveniently be safely produced on an industrial scale with optimum conditions.

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4

Zainulabiden, Mohammad wajeeh, Tara Abdul-Rahman Ahmed, and Awaz Omar Rostam. "The Impact of Kishk Components on the Physiochemical and Sensory Properties of Kishk." Journal of Zankoy Sulaimani - Part A 17, no. 4 (2015): 27–36. http://dx.doi.org/10.17656/jzs.10422.

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5

Radiati, L. E., and M. C. Padaga. "Processing of Dried Yogurt (KISHK)." Buletin Peternakan, no. - (April 4, 2004): 409. http://dx.doi.org/10.21059/buletinpeternak.v0i-.5113.

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6

Tamime, A. Y., and T. P. O'Connor. "Kishk—A dried fermented milk/cereal mixture." International Dairy Journal 5, no. 2 (1995): 109–28. http://dx.doi.org/10.1016/0958-6946(95)92205-i.

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7

Tamime, Adnan Y., Margaret N. I. Barclay, David McNulty, and Thomas P. 0'Connor. "Kishk - a dried fermented milk / cereal mixture. 3. Nutritional composition." Le Lait 79, no. 4 (1999): 435–48. http://dx.doi.org/10.1051/lait:1999436.

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8

Tamime, Adnan Y., and David McNulty. "Kishk - a dried fermented milk / cereal mixture. 4. Microbiological quality." Le Lait 79, no. 4 (1999): 449–56. http://dx.doi.org/10.1051/lait:1999437.

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9

Ismail, M. A. "Degradative enzymes and fungal flora associated with the Egyptian foodstuff kishk." International Biodeterioration & Biodegradation 31, no. 2 (1993): 143–57. http://dx.doi.org/10.1016/0964-8305(93)90070-i.

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10

Salman, K. H., Elsayed Mahmoud, and A. A. Abd-Alla. "Preparing Untraditional Kishk Formula with Purslane as Natural Source of Bioactive Compounds." Journal of Food and Dairy Sciences 11, no. 11 (2020): 299–305. http://dx.doi.org/10.21608/jfds.2020.126744.

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