Effect of Processing Conditions and Raw Materials on the Properties of Kishk 1. Compositional and Microbiological Qualities

Kishk was made from a dough containing salt, low-fat milk (unfermented or acidified with glucono- -lactone (GDL) or fermented with yoghurt starter culture), and either rolled oats, oat flour, parboiled `crackedʹ wheat (Burghol) or wheat flour. The dough was then air dried and ground to a powder. The chemical composition (g/kg on dry matter basis) of the Kishk fell within the following ranges: protein 187-213, fat 36-107, carbohydrates 639-721 and ash 33-64, whilst the moisture content averaged 94 g/kg. The fibre and -glucan contents were highest in Kishk made with oat-based cereals or Burghol. Appreciable quantities of Fe, Cu, Mn and Mg were found in all Kishks reflecting the mineral composition of the cereal type used. Coliforms, yeasts and moulds were not recovered from any of the samples at the level tested (10-1dilution). The microbial count (total viable and aerobic sporeformers) were within the range specified for skimmed milk powder. Yoghurt starter cultures were recovered as high counts in fresh Kishks decreased marginally after storage for 12 months; however, no starter culture survived in stored oat-based products.