الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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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
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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
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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.
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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,
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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.
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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
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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.
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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.