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Abstract Kishk is one of the traditional food products in Upper Egypt Traditional food products are often the fruit of agricultural practices that preserve and enhance rural development and are often considered healthy and whole some. Many traditional foods are threatened as lifestyles are changed and local know-how is lost. Systematic investigation and registration of traditional foods can help keep them on the menu, thus enabling future generation to experience and enjoy traditional local specialties. The use of probiotics cultures has been the subject of interest at both industrial and consumer levels. Probiotic bacteria containing dairy products has found great trends in world-wide market. Introduction living cells of Probiotic bacteria into kishk as carrier food gained wide acceptance. In order to attain the appropriate level of bifidobacteria at time of consumption, the probiotic bacteria should be at level of ~ 106 cfu / g. Clinical nutrition is the cornerstone in treating of cardiovascular disease (CVD) and non independent mellitus patients to maintain as near-normal blood glucose levels as possible and achieve optimal serum lipid levels. There is growing and promising interest about using of barley products in food products and functional foods because it is effective in improving several cardiovascular disease 119 Summary risk factors, lowering total and LDL cholesterol and flattening the postprandial blood glucose. In this research, use fermented buffaloes skim milk for labanzeer with use living whole cells of probiotic bacteria free cells or immobilized in kishk made with use wheat or barley, synbiotic kishk was investigated and results can be summarized as follows: Part I: Effect of incorporation free cells and immobilization probiotic bacteria on synbiotic kishk wheat (SKW) quality and survival of probiotic bacteria during storage period: The objective of this part of study was to investigate possibility of making a good quality synbiotic kishk wheat from fermented milk and wheat with adding free cells and immobilized (single and double layer alginate beads) Bif. bifidum, Bif. infantis and Lb. acidophilus. Nine batches of SKW were made. Three of them were made from mixed fermented milk and wheat (kishk) with added free cells of Bif. bifidum, Bif. infantis and Lb. acidophilus. Also, three of them were made from kishk with added single layer beads of Bif. bifidum, Bif. infantis and Lb. acidophilus. The end three batches were made from kishk with added double layer beads of Bif. bifidum, Bif. infantis and Lb. acidophilus. All treatments were stored in the room temperature for 90 days and were sampled at 0, 30, 60 and 90 days of storage period for 120 Summary chemical. Also, all treatments were sampled at 0, 15, 30, 60 and 90 days of storage period for microbiological. The results obtained could be summarized as follows: 1. Moisture: The SWK moisture of different treatments was not significantly different throughout the storage period. SWK containing immobilized probiotic bacteria was increased than that synbiotic wheat kishk containing free cells. 2. Titratable acidity: the acidity of all treatments increased as storage period advanced. SWK containing immobilized cells had the lowest acidity. The highest percentages of acidity were recorded in SWK containing free cells (control). 3. pH values: The lowest pH values recorded in SWK containing free cells. The highest pH values recorded in SWK containing immobilized probiotic bacteria. pH values of all treatments decreased during storage period. 4. Fat, ash and total nitrogen (T.N.) contents: All SWK treatments did not change during storage period. Also, all treatments containing immobilized and free cells did not affect significantly. 5. Soluble nitrogen content (S.N.): SKW made with added of immobilized cells were lower in soluble nitrogen during the storage period as compared with the SWK made by incorporation of free cells probiotic bacteria. Soluble nitrogen content increased as storage period advanced. 121 Summary 6. SKW made with added of immobilized cells were higher in fiber content as compared with treatments made by free cells. On the other hand, fiber content of all treatments did not change during storage period. 7. Carbohydrate content and calorific value: All SWK treatments did not change during storage period. SWK treatments containing immobilized cells content the highest carbohydrate content and calorific value. 8. Organoleptic scores: The highest total score was found in SWK made with double layer alginate beads followed by SWK containing single layer beads then SWK containing fee cells. 9. Population of Bif. bifidum, Bif. infantis and Lb. acidophilus in all SWK treatments number of viable probiotic bacteria increased till 30 days of storage period then gradually decreased until the end of SWK storage period (90 days). At the end of storage period SWK containing free cells exhibited had the lower counts of probiotic bacteria than SWK containing single layer alginate beads and SWK containing double layer alginate beads, respectively. 10. SWK treatments made with added Bif. bifidum, Bif. infantis were free from mould and yeasts during the 30 days of storage period. After that, they appeared towards the end of storage period. They were only detected at the end of storage. On the other hand, 122 Summary treatments made with added Lb. acidophilus were free from mould and yeasts during all storage period. 11. SWK made with free cells had the lowest percentages of spore forming counts than SWK made with single layer alginate beads then SWK made with double layer alginate beads. 12. Coliform bacteria could not be detected in all SWK samples along the storage period in all samples. Part II: Effect of incorporation free cells and immobilization probiotic bacteria on synbiotic kishk barley (SKB) quality and survival of probiotic bacteria during storage period: It has been concerned in this part to replace wheat with barley of making a good quality synbiotic-kishk from fermented milk and barley with adding free cells and immobilized (single and double layer alginate beads Bif. bifidum, Bif. infantis and Lb. acidophilus. Made 9 batches of synbiotic kishk barley by similar way to the first part. The results obtained could be summarized as follows: 1. Moisture: The SBK moisture of different treatments was not significantly different throughout the storage period. SBK containing immobilized probiotic bacteria was increased than those of SBK containing free cells. 123 Summary 2. Titratable acidity: SBK acidity of all treatments were change significantly. SBK containing immobilized cells had the lowest acidity. The highest percentages of acidity were recorded in SBK containing free cells. 3. pH values: The lowest pH values recorded in the SBK made with free cells. The highest pH values were recorded in SBK containing immobilized probiotic bacteria. 4. Fat, ash and total nitrogen (T.N.) contents: All SBK treatments did not change during storage period. Also, all treatments containing immobilized and free cells did not affect significantly. 5. Soluble nitrogen content (S.N.): SBK made with added of immobilized cells were lower in soluble nitrogen during the storage period as compared with the SBK made by incorporation of free cells probiotic bacteria. Soluble nitrogen of all treatment increased as storage period advanced. 6. SBK made with added of immobilized cells were higher in fiber content as compared with treatments made by free cells. On the other hand, fiber content of all treatments did not change during storage period. 7. Carbohydrate content and calorific value: all SBK treatments did not change during storage period. All SBK containing double layer alginate beads of probiotic bacteria was higher than those 124 Summary of SBK containing single layer alginate beads and free cells, respectively. 8. Organoleptic scores: The highest total score was found in SBK made with double layer alginate beads followed by SBK containing single layer beads then SBK containing fee cells. 9. Population of Bif. bifidum, Bif. infantis and Lb. acidophilus in all SBK treatments number of viable probiotic bacteria increased till 30 days of storage period then gradually decreased until the end of SBK storage period (90 days). At the end of storage period SBK containing free cells exhibited had the lower counts of probiotic bacteria than SBK containing single layer alginate beads and SBK containing double layer alginate beads, respectively. 10. SBK treatments made with added Bif. bifidum, Bif. infantis were free from mould and yeasts during the 30 days of storage period. After that, they appeared towards the end of storage period. They were only detected at the end of storage. On the other hand, treatments made with added Lb. acidophilus were free from mould and yeasts during all storage period. 11. SBK made with free cells had the lowest percentages of spore forming counts than SBK made with single layer alginate beads then SBK made with double layer alginate beads. 125 Summary 12. Coliform bacteria could not be detected in all SBK samples along the storage period in all samples. On conclusion, immobilized of probiotic bacteria in alginate beads was convenient to deliver the whole living cells in appropriate number ( ~ 106 cfu / g synbiotic kishk) achieve the claimed health benefits. Also, the immobilization technique was suitable and did not alter the chemical composition and organoleptic properties of the synbiotic kishk. |