Cinnamon, clove and thyme essential oils (EOS) were used to manufacture of Kishk product for owns
preservation effect and biological & nutritive values. EOS-kishk was prepared by adding various concentrations of
essential oils (100 and 200 mg/kg) to traditional kishk mixtures. Results showed that cinnamon, clove and thyme
essential oils were having 11, 32 and 18 identified compounds by using GC-MS, respectively. EOS-kishk samples
contained (20.44-24.74%) protein, (5.13-5.80%) ash and (4.64 to 6.57%) moisture. The titratable acidity (TA % as
lactic acid) and pH in the kishk samples ranged from 1.72 to 2.12% and 4.92-5.12, respectively. The water holding
capacity (WHC) of the EOS-kishk samples varied from 464.10 to 498.48 g/kg, which was significantly higher than
those of the control sample. EOS-Kishk samples had the highest antioxidant activity values (40.69%) at 200 mg/kg
thyme oil compared with the control ones (31.54%). Mineral amounts of EOS-kishk had a slight change among all
treatments. Microbiologically, the total viable bacterial count in most samples was slightly decreased as well as
Lactobacilli, Streptococci and spore forming bacteria counts when compared with control. Whilst, there were notably
decrease on coliform bacteria as well as yeast and mold counts in the EOS-kishk samples when compared with control.
Overall, EOS-kishk has highly nutritional and biological value.