Assessing the physicochemical and sensory properties of commercial Lebanese Kishk from Chouf and Western Beqaa regions

To establish the physicochemical, yield and sensory attributes of Lebanese Kishk (dried-fermented-cereal-milk product) Kishk samples from Chouf and Western Beqaa districts were collected while recording the fermented milk type used (goat, cow or mixed: goat and cow). Using Pearson-square, milk to Kishk conversion values (MKCV) were estimated, and the sensory attributes (texture, aroma, appearance, mouthfeel, saltiness and taste) were assessed. The KFC moisture (p = 0.03), ash (p = 0.006), water-activity (p = 0.023), EC (ms/cm) (p = 0.022) and particle density (p = 0.02) values were higher compared to those recorded for KFWB. The fat (p = 0.002), fiber (p = 0.007), and titratable acidity (p<0.001) of KFC were lower compared to those of KFWB, while protein, carbohydrate, pH, and TDS (ppt) did not differ significantly. Physicochemical values of Kishk produced using different fermented milk (cow, goat, cow and goat) showed no significant difference. MKCV (3.83 kg Milk/Kg Kishk) in Western Beqaa were higher (p = 0.03) than those observed in Chouf (3.14 Kg Milk/Kg Kishk). MKCV based on fermented milk type did differ (p = 0.006), where MKCV using cow’s milk was lower when compared to those done using goat’s milk, both showing no difference when compared to MKCV produced using mixed milk. Sensory scores of KFS and KFWB sorted by milk type did not differ significantly. Kishk physicochemical properties differed (p = 0.006) based on district and fermented milk type, while no substantial difference was observed when Kishk values were sorted based on fermented milk type. The district difference concerning the composition and the source of the fermented milk had little effect on the sensory score.