Egyptian kishk as a fortificant: Impact on the quality of biscuit

Abstract

Introduction. Biscuit is a mass-consumption product worldwide. As biscuit contains low amount of protein, it can be fortified with protein-containing raw materials. In the present work, we fortified biscuit with kishk, an Egyptian dairy product, and evaluated changes in its physicochemical properties and volatile compounds. Study objects and methods. We analyzed biscuit from wheat flour (control sample) and biscuit form wheat flour with 10, 20, 30, 40, and 50% of kishk (experimental samples). The experiments were carried out by using standard methods. Results and discussion. The fortified biscuit samples showed higher lightness (L*) values than control. The antioxidant activity in the biscuit increased with the increasing amount of kishk. Aldehydes were the main volatile compounds in all the biscuit samples, followed by sulfur-containing compounds and alcohols. The predominant aldehyde was benzldehyde. However, kishk in amounts more than 20% affected adversely the aroma, taste and texture, as well as volatile compounds of the biscuits. Both the control and fortified with kishk biscuits contained an increased amount of total phenolic compounds. Based on sensory evaluation and volatile analysis, the most acceptable amount of kishk for fortification of biscuit was 10%. Conclusion. Fortification of biscuit with Egyptian kishk enhanced its protein, fat and fiber, as well as antioxidant activity at all levels of fortification with no significant effect on appearance and color. Further studies are needed to evaluate storage conditions and shelf life of biscuits with kishk.

Keywords

• kishk
• biscuit
• flour
• hardness
• antioxidant properties
• volatile compounds
• physicochemical properties