DEVELOPMENT AND ASSESSMENT OF SOME TRADITIONAL FOODS

Abstract

The objective of the present study was to shed light on the development of some traditional foods. Therefore, the aim was to produce a new, modern product of traditional products with high nutritional and sensory qualities that combines traditional health food with modern methods in industry by evaluating and developing some traditional Egyptian foods such as kishk and local noodles in order to make these products more palatable and acceptable to consumers and to provide for all age groups and provide a picture that meets the desires of the consumer as well as to enjoy the qualities and characteristics of sensory and chemical specific and consistent. Kishk samples were produced using dairy products from different sources such as camel milk, soy milk, and cheese whey, by integrating wheat grains with different rations (25, 50 ,75 and 100%) of these sources. A new product was also produced to evaluate the products in terms of chemical composition, sensory properties, antioxidant activity, estimation of mineral elements, and some physical and microbiological properties.