Effect of Processing Conditions and Raw Materials on the Properties of Kishk 2. Sensory Profile and Microstructure

Differences in sensory character of Kishk were associated with cereal type and dairy base. When oat products were used as the cereal component, the Kishks were similar, but products made from Burghol and wheat flour differed in mouth-feel. In addition, the Kishks made with Burghol or Burghol flour were easily distinguished from products made from wheat flour. The length of the `conditioningʹ period only influenced the `acidʹ character of Kishk made with a combination of Burghol and low-fat yoghurt. The starch content in the yoghurt/Burghol or wheat flour mixture decreased linearly during the `conditioningʹ period as a result of -amylase activity. The microstructure of the Kishk doughs was consistent with the normal pattern of degradation of wheat starch in which much of the original granular structure is retained during the `conditioningʹ period.