Preparation and evaluation of Quinoa-Kishk as a novel functional fermented dairy product

Quinoa is gaining more attention throughout the world because of its high nutritional, antioxidant and antimicrobial impacts. This study aimed to develop a novel functional Kishk prepared from wheat burghul replacement with quinoa seeds at 0, 25, 50, 75, and 100% levels. Changes in chemical, microbial, and sensory properties were followed during storage at room temperature for 3 months. The obtained results revealed that Kishk samples fortified with quinoa seeds had higher protein (17.18-18.37%), fat (3.00-5.99%), ash (6.64-8.01%) and fiber (1.32-2.05%) compared to control sample (16.52, 2.82, 6.00 and 1.18%), respectively for fresh samples. Furthermore, incorporation of quinoa into Kishk formulations improved amino acid profile, mineral contents, antioxidant activity and total phenols. However, addition of quinoa affected the color attributes and significant decreases in L* and b* values were noticed compared to control sample. During the storage period, overall bacterial and lactic acid bacteria counts for all samples were reduced. Coliform, mould and yeast counts of all fresh samples were less than 10 CFU/g and not detected throughout the storage. Sensory evaluation results revealed that Kishk fortified with 50% quinoa seeds exhibited good sensory properties. Therefore, fortification with quinoa could improve nutritional and functional properties of fermented dairy products.

The online version contains supplementary material available at 10.1007/s13197-021-05110-8.