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

Volume 17 , Issue 4 , December 2015 , Pages 27-36

Authors

¹ Faculty of Agricultural sciences – University of Sulaimani, Bakrajo Street, Food sciences Department, Sulaymaniyah – Kurdistan Region - Iraq.

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.

Statistics