Preliminary Evaluations of a New Type of Kishk Made From Whey

Abstract

ABSTRACT An acceptable whey‐based kishk was prepared by mixing fermented whey with parboiled wheat at a ratio of 3:1 (v/w). Amino acid analyses for both total and free amino acids indicated that both kishks had adequate amino acid balances for a nutritious food. The riboflavin content of the whey‐kishk was 0.14 mg/100g whereas it was only 0.08 mg/100g in the yogurt‐kishk. The niacin contents were 3.17 mg and 3.36 mg/100g of yogurt‐based kishk and whey‐based kishk, respectively.