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Shamsia SM

Shamsia SM


  • Research Article
    Improvement of the Nutritional Value of a Cereal Fermented Milk: 2-Dried Kishk Like
    Author(s): Khaled S Nassar, Shamsia SM and Attia IAKhaled S Nassar, Shamsia SM and Attia IA

    The present study has been conducted to produce fermented milk fortified with different cereals like whole wheat, barley and freek (green wheat) burghul have been selected for their known nutrition benefits. The fermentation was occurred by using three types of cultures, yogurt starter, yogurt starter + Bio-yogurt or yogurt starter + Lactobacillus plantarum. All samples were stored at room temperature (25 ± 2°C) for three months and have been subjected to consumer sensory testing; dried kishk-like products were highly accepted by the tasting panel, furthermore fermented dairy products containing Freek gained the highest score of judging followed by wheat. Proximate composition, Colour, Organic acids and microbiologically analysis have been monitored in the fresh soft product and during storage. Nevertheless, the combined levels of organic acids, low pH, salt additive and lo.. Read More»
    DOI: 10.4172/2157-7110.1000638

    Abstract PDF