Sossy Shadarevian

Substitution of wheat starch with non-wheat starches and cross-linked waxy barley starch affects sensory properties and staling of Arabic bread

Substitution of starch from barley, corn, oat, potato, rice or sorghum for prime wheat starch in the formulation of Arabic bread resulted in breads with significantly (P < 0.05) different textural attributes from regular wheat bread except for barley starch. Substitution of waxy barley starch (957 g kg−1 amylopectin) for wheat starch (279 g kg−1 amylopectin) resulted in bread that was not significantly different from regular wheat bread when assessed in the fresh state. However, upon aging, the waxy barley starch-containing bread staled at a significantly (P < 0.05) faster rate than regular wheat bread. Breads made with waxy barley starch cross-linked with 50, 200 or 500 ppm phosphorus oxychloride showed higher enthalpy of melting (ΔH) upon aging and staled faster than the bread formulated with waxy barley starch. These findings suggest that amylopectin retrogradation is one of the determinants of Arabic bread staling and that cross-linking promotes recrystallisation of amylopectin, possibly by keeping the polymer chains in close proximity. The rate of staling in breads formulated with cross-linked waxy barley starch decreased with increasing levels of cross-linking, possibly owing to restrictions in the degree of starch swelling. © 1999 Society of Chemical Industry

Some nutritional and sensory properties of bulgur and whole wheatmeal kishk (a fermented milk-wheat mixture)

Changes in phytic acid, phytase activity and HCl-extractability of Ca, Fe, Mg and Zn during fermentation of kishk formulated from bulgur (cracked and bran-free parboiled wheat) or whole wheatmeal were monitored. Phytic acid and phytase activity decreased and the proportions of HCl-extractable Ca, Fe, Mg and Zn increased as fermentation progressed. The whole wheatmeal kishk contained lower (p < 0.05) amounts of phytic acid and its Ca, Fe, Mg and Zn were more (p < 0.05) amenable to extraction by 0.03 N HCl than bulgur kishk. The soup prepared from whole wheatmeal kishk was significantly (p < 0.05) more yellowish in colour, more sour, less gritty, less cohesive and contained more bran particles than the bulgur-based formulation. Both formulations were liked to a similar degree. These findings suggest that substitution of whole wheatmeal for bulgur in the formulation of kishk enhances the availability of Ca, Fe, Mg and Zn without undue effects on the acceptability of the final product.

Ripening changes and sensory properties of bovine, caprine and ovine shankleesh

Abstract Bovine, caprine and ovine defatted-yoghurt-derived coagula were fermented to shankleesh at 6 °C and 85% RH. Over 70 days of ripening, residual lactose decreased and levels of water-soluble nitrogen, total volatile acids, total volatile bases, free fatty acids and pH showed marked increases. Sensory properties of the final products were related to compositional variations and the progress of biochemical changes during ripening. Caprine coagula developed into highly acceptable products exhibiting well-balanced sensory profiles. The bovine and ovine samples were downgraded due to a combination of inferior flavour and texture attributes. Quality shankleesh was identified as a fermented defatted-yoghurt product possessing moderate pungency and mustiness, a perceptible bitter note and a moderately cohesive, adhesive, dry and hard texture.