Laboratory-made Kishk from wheat, oat and barley: 2. Compositional quality and sensory properties

Abstract Kishk was made from a dough containing low-fat yoghurt, parboiled ‘cracked’ cereal (Burghol) and salt. The dough was then dried and ground to a flour. The composition and sensory properties of Kishk made from wheat, oat and barley Burghol were investigated. The chemical analysis (g 100 g −1 on dry matter basis) of the Kishk fell within the following ranges: protein 18.2–20.6, fat 6.4–10.7 and carbohydrates 62.0–68.6. The moisture content averaged 8.4%, and the fibre and β -glucan contents were highest in Kishk made with barley and oat Burghol, respectively. Lactic acid was the major organic acid present in the products. The mono-unsaturated fatty acid content (∼34%) was the highest in oat Kishk. Appreciable quantities of Fe, Cu and Mn were found in all the Kishks paralleling the mineral composition of the cereal of which it was made. The sensory profiles of a hot porridge-like gruel of nine samples of Kishk showed substantial differences between these products made with different cereals. Differences in mouth-feel ( grainy , sticky and slimy character) were associated with cereal type. Partial least squares regression (PLS2) models derived from the chemical composition were successfully fitted, after cross-validation, for grainy , sticky and slimy character. Only the model for grainy character was of predictive value.