Kishk - A dried fermented milk/cereal mixture. 3. Nutritional composition

Lait

Volumn 79, Issue 4, 1999, Pages 435-448

  Tamime, Adnan Y ^a   Barclay, Margaret N I ^a   McNulty, David ^b   O'Connor, Thomas P ^c  

^a SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

^b UNIVERSITY OF EDINBURGH   (United Kingdom)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Amino acid; Kishk; Mineral; Selenium; Vitamin; glucan

Indexed keywords

EID: 0033443825     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:1999436     Document Type: Article

References (50)

1. Abou-Donia S.A., Egyptian fresh fermented milk products, N. Z. J. Dairy Sci. Technol. 19 (1984) 7-18.
2. Anonymous, Fermented Milks and Health, Proceedings of a Workshop held on 25-26 September 1989 at Arnhem in the Netherlands, NIZO, Ede, 1989.
3. AOAC, Official Methods of Analysis, Helrich K. (Ed.), 14th edn., Association of Official Analytical Chemists, Inc., Virginia, USA, 1984, pp. 836-837.
4. AOAC, Official Methods of Analysis, Helrich K. (Ed.), Vol. 2, 15th edn., Association of Official Analytical Chemists, Inc., Virginia, USA, 1990, pp. 800-801.
5. Barclay M.N.I., MacPherson A., Selenium content of wheat for bread making in Scotland and the relationship between glutathione peroxidase (EC 1.11.1.9) levels in whole blood and bread consumption, Br. J. Nutr. 68 (1992) 261-270.
6. Barclay M.N.I., MacPherson A., Dixon J., Selenium content of a range of UK foods, J. Food Compos. Anal. 8 (1995) 307-318.
7. Bieri J.G., Tolliver T.J., Catignani G.L., Simultaneous determination of α-tocopherol and retinol in plasma or red cells by high pressure liquid chromatography, Am. J. Clin. Nutr. 32 (1979) 2143-2149.
8. Bronzetti G., Antimutagens in food, Trends Food Sci. Technol. 5 (1994) 390-395.
9. Brubacher, G., Miller-Mulot W., Southgate D.A.T., Methods for Determination of Vitamins in Food, Elsevier Applied Science, London, 1985. pp. 129-140.
10. Butriss J.L., Diplock A.T., High performance liquid Chromatographic methods for vitamin E in tissues, in: Packer L.E. (Ed.), Methods in Enzymology, Academic Press, New York, 1984, pp. 131-138.
11. Cadina M.A., Robinson R.K., The acceptability of yoghurt-cereal mixtures to a rural community in Mexico, Ecol. Food Nutr. 8 ( 1979) 169-174.
12. Cummings J.H., Frølich W. (Eds.), Metabolic and Physiological Aspects of Dietary Fibre in Food - Dietary Fibre Intakes in Europe, A survey conducted by members of the management committee of COST 92, Commission of the European Communities, Luxembourg, 1993.
13. Cummings J.H., Bingham S.A., Heaton K.W., Eastwood M.A., Fecal weight, colon cancer risk and dietary intake of nonstarch polysaccharide (dietary fibre), Gastroenterology 103 (1992) 1783-1789.
14. Economidou P.L., Steinkraus K.H., Greek trahanas, Symposium on Indigenous Fermented Foods - Thailand, 1977, cited by Steinkraus, 1983.
15. FAO, Food Composition Tables for the Near East, Food and Nutrition Paper No. 26, Food and Agriculture Organisation of the United Nations, Rome, Italy, 1982, pp. 100-103, 226, 231.
16. FAO/WHO, Energy and Protein Requirements, Technical Report Series No. 724, World Health Organisation, Geneva, Switzerland, 1985, pp. 64-66.
17. Frölich W., Nyman M., Minerals, phytate and dietary fibre in different fractions of oat grain, J. Cereal Sci. 7 (1988) 73-82.
18. Hershey J.W., Oostdyke T., Determination of arsenic and selenium in environmental and agricultural samples by hydride generation atomic absorption spectrometry, J. Assoc. Off. Anal. Chem. 71 (1988) 1090-1093.
19. Holland B., Unwin I.D., Buss D.H., Milk Products and Eggs, The Fourth Supplement to McCance and Widdowson's - The Composition of Foods, The Royal Society of Chemistry, Cambridge, UK, 1989, pp. 16-19.
20. Holland B., Welch A.A., Unwin I.D., Buss D.H., Paul A.A., Southgate D.A.T., McCance and Widdowson's - The Composition of Foods, 5th revised and extended edition, The Royal Society of Chemistry, Cambridge, UK, 1991, pp. 24-25.
21. Ibanoglu S., Ainsworth P., Wilson G., Hayes G.D., Effect of formulation conditions on the nutrients and acceptability of trahana, Food Chem. 53 (1995) 143-147.
22. Ibanoglu S., Ainsworth P., Wilson G., Hayes G.D., Effect of formulation on protein breakdown, in vitro digestibility, rheological properties and acceptability of Trahana, a traditional Turkish cereal food, Int. J. Food Sci. Technol. 30 (1995) 579-585.
23. Ibanoglu S., Ainsworth P., Hayes G.D., The in vitro protein digestibility and content of thiamin and riboflavin in extruded trahana, a traditional Turkish cereal food, Food Chem. 58 (1997) 141-144.
24. IDF, Cultured Dairy Foods in Human Nutrition, Bulletin No. 159, International Dairy Federation, Brussels, Belgium, 1983.
25. IDF, Nutrition and Metabolism, Bulletin No. 166, International Dairy Federation, Brussels, Belgium, 1983.
26. IDF, Role of Milk Protein in Human Nutrition, Bulletin No. 253, International Dairy Federation, Brussels, Belgium, 1990.
27. IDF, Cultured Dairy Products in Human Nutrition - Dietary Calcium and Health, Bulletin No. 255, International Dairy Federation, Brussels, Belgium, 1991.
28. Jamalian J., Pellett P.L., Nutritional value of Middle Eastern foodstuffs - IV. Amino acid composition, J. Sci. Food Agric. 19 ( 1968) 378-382.
29. Lapré J.A., van der Meer R., Dietary modulation on colon cancer risk: the roles of fat, fibre and calcium, Trends Food Sci. Technol. 3 (1992) 320-324.
30. Lazos E.S., Aggelousis G., Bratakos M., The fermentation of Trahanas: a milk-wheat flour combination, Plant Foods Hum. Nutr. 44 ( 1993) 45-62.
31. MAFF, The Analysis of Agricultural Material Reference Book, No. 427, Her Majesty's Stationery Office, London, UK, 1986.
32. McCleary B.V., Glennie-Holmes M., Enzymic quantification of (1→3) (1→4)-β-D-glucan in barley and malt, J. Inst. Brew. 91 (1985) 285-295.
33. Morcos S.R., Hegazi S.M., El-Damhougy ST., Fermented foods in common use in Egypt. 1. The nutritive value of Kishk, J. Sci. Food Agric. 24 (1973) 1153-1156.
34. Passmore R., Eastwood M.A., Davidson and Passmore Human Nutrition and Dietetics, 8th edn., Churchill Livingstone, Edinburgh, 1986, pp. 40-53, 103-131.
35. Paul A.A., Southgate D.A.T., Russell J., First Supplement to McCance and Widdowson's - The Composition of Foods, The Royal Society of Chemistry, Cambridge, UK, 1980, pp. 14-15.
36. Renner E., Milk and Dairy Products in Human Nutrition, Volkswirtschaftlicher Verlag, Munich, 1983.
37. Renner E. (Ed.), Micronutrients in Milk and Milk-Based Food Products, Elsevier Applied Science Publishers, London, 1989.
38. Salama A.A., Damir A.A., Mohammed M.S., Effect of cooking on nutrients, microbial and sensory properties of skimmed milk and Rayeb Kishk, Acta Aliment. 21 (1992) 67-76.
39. Spakman D.H., Stein W.H., Moore S., Automatic recording apparatus for use in the chromatography of amino acids, Anal. Chem. 30 (1958) 1190-1206.
40. Speek A.J., Schrijver J., Schreurs W.H.P., Fluorometric determination of total vitamin C in foodstuffs and beverages by high performance liquid chromatography with pre-column derivatization, J. Agric. Food Chem. 32 (1984) 352-355.
41. Spiller G.A. (Ed.), Dietary Fibre in Human Nutrition, 2nd edn., CRC Press, Boca Raton, FL, 1993.
42. Spiller G.A., Kay R.M. (Eds.), Medical Aspects of Dietary Fibre, Plenum Medical Book, New York, 1980.
43. Steinkraus K.H. (Ed.), Handbook of Indigenous Fermented Foods, Marcel Dekker, New York, 1983, pp. 244-299.
44. Swain J.F., Rouse I.L., Curley C.B., Sacks F.M., Comparison of the effects of oat bean and low-fibre wheat on serum lipoprotein levels and blood pressure, N. Engl. J. Med. 322 (1990) 147-152.
45. Tamime A.Y., O'Connor T.P., Kishk - a dried fermented milk/cereal mixture, Int. Dairy J. 5 (1995) 109-128.
46. Tamime A.Y., Muir D.D., Barclay M.N.I., Khaskheli M., McNulty D., Laboratory-made Kishk from wheat, oat and barley: 1. Production and comparison of chemical and nutritional composition of Burghol, Food Res. Int. 30 (1997) 311-317.
47. Tamime A.Y., Muir D.D., Barclay M.N.I., Khaskheli M., McNulty D., Laboratory-made Kishk from wheat, oat and barley: 2. Composition quality and sensory properties, Food Res. Int. 30 (1997) 319-326.
48. Tamime A.Y., Barclay M.N.I., Amarowicz A., McNulty D., Kishk - a dried fermented milk/cereal mixture. 1. Composition of gross components, carbohydrates, organic acids and fatty acids, Lait 79 (1999) 317-330.
49. Tzanetakis N.M., Lait fermentés traditionnels produits en Grèce, in: Zervas N.P., Hatziminaglou J. (Eds.), The Optional Exploitation of Marginal Mediterranean Areas by Extensive Ruminant Production Systems, Proceedings of an International Symposium (Thessaloniki, 1994) by HSAP and EAAP and sponsored by EU (DGVI), FAO and CIHEAM EAAP Publication No. 83, Thessaloniki, Greece, 1996, pp. 393-399.
50. Wood P.J., Oat β-glucan-physicochemical properties and physiological effects, Trends Food Sci. Technol. 2 (1991) 311-314.