Novel, Functional Fermented Dairy Product: Preparation and Evaluation of Dried Kishk-like Products from Fenugreek Seeds with Cow’s Milk, Camel’s Milk, and Goat’s Milk

Abstract

The objective of this study was to evaluate the nutritional value of dried Kishk-like products using burghal of wheat, oat, and fenugreek with cow’s milk, camel’s milk, and goat’s milk. Kishk is an artisanal product that is popular in Egypt and the Middle East. This product is made primarily with wheat; however, to our knowledge, no research has used fenugreek seeds in making it. Changes in the physicochemical, microbial, and sensory properties of Kishk samples were followed over 90 days of storage at room temperature. The proximate analysis of fenugreek–Kishk samples (CF, AF, and GF) revealed the levels of moisture content (4.05–7.86%), protein (21.49–22.66%), fat (22.07–26.07%), fiber (13.59–14.19%), carbohydrate (22.16–28.37%), and ash (8.00–9.03%), and acidity ranged from 3.00% to 5.98%. Notably, the GF sample displayed the highest a*, b*, dC*, and ΔE values, along with the lowest L* value among all samples. Counts of coliform, yeasts and molds, Staphylococci, and spore-forming bacteria were not detected at detection limit