Microbial Diversity and Nutritional Properties of Persian "Yellow Curd" (Kashk Zard), a Promising Functional Fermented Food.

ABSTRACT: "Yellow curd" (YC) is one of the most popular homemade Persian fermented foods and is consumed by many people. Notwithstanding, no studies are available to date on its nutritional and microbiological composition. In this study, we examined YC samples obtained from different local markets of Sistan and Baluchestan province, Iran. The results of the chemical analyses revealed a homogenous content of protein (13.71% ± 1.07), lipids (4.09% ± 0.73), and carbohydrates (61% ± 2.13) among the samples. By comparing the average mineral content of YC with yogurt, many relevant differences were detected. Apart from the calcium content, which was similar on average to that of YC, all other minerals tested are present in higher amounts in YC than in yogurt. The analysis of the main sugars present (i.e.,

SUBMITTER: Pakroo S 

PROVIDER: S-EPMC7693697 | biostudies-literature | 2020 Oct

REPOSITORIES: biostudies-literature