Couscous, a traditional Turkish food product: production method and some applications for enrichment of nutritional value

Çelik, İ̇lyas; Işık, Fatma; Gürsoy, Oğuz

doi:10.1111/j.1365-2621.2004.00780.x

Cited by 21 publications

(18 citation statements)

References 6 publications

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“…In the study conducted by Tamime et al [34] Mn, P and Mg content of Kishk samp les made fro m oat varieties were found higher than that of barley and wheat. In another study, it is reported that K, Ca and Fe contents of couscous prepared with oat flour were higher than that of traditional couscous and couscous with eggs [35].…”

Section: Mineral Compositions Of B Azlama and Yufkamentioning

confidence: 90%

Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours

Levent¹,

Bilgiçli²

2012

FOOD

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In this research, lupin, buckwheat and oat flours (30%) and their blends (15%+15% and 10%+10%+10%) were used in Turkish flat breads (bazlama and yufka) p roduction for nutrit ional enrich ment. So me physical (diameter, thickness, spread ratio and color), chemical (mo isture, ash, crude protein and mineral content) and sensory properties of bread samples were investigated. High protein levels of lupin flour (LF) increased the protein content of bazlama and yufka samples fro m 11.85% and 11.62 % to 19.97% and 19.74 %, respectively. The highest ash content was obtained with addition o f 30% buckwheat flour (BF) in flat breads. Generally all of the minerals in breads containing LF, BF and oat flour (OF) or their blends were found significantly h igher (p<0.05) than that of control breads. BF addition increased the darkness and redness of the bread samples. While the lo west sensorial scores for flat breads were obtained with 30% LF or 15% LF+15% OF addition, bazlama containing 30% OF or 10% LF+10% BF+10% OF and yufka containing 30% OF o r 15% LF+15% BF or 10% LF+10% BF+10% OF appreciated with higher rates after control breads by panelists. Considering physical, chemical and sensory properties of flat breads, it can be concluded that LF, BF and OF can be used at 10% LF+10% BF+10% OF levels successfully for both bazlama and yufka production.

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Section: Mineral Compositions Of B Azlama and Yufkamentioning

confidence: 90%

Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours

Levent¹,

Bilgiçli²

2012

FOOD

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“…In this study, couscous samples were prepared according to a traditional method given by Çelik et al . (2004).…”

Section: Methodsmentioning

confidence: 99%

“…These wetting and rolling processes were continued until the size of couscous particles had reached a diameter of 3–5 mm. Then, the couscous was dried on a flat plate for 3–4 days at room temperature (25 ± 1C) to decrease the moisture content below 10% (Çelik et al . 2004).…”

Section: Methodsmentioning

confidence: 99%

The Effect of Partial Substitution of Wheat Flour With Chickpea Flour on the Technological, Nutritional and Sensory Properties of Couscous

Demir¹,

Bilgiçli²,

Elgün³

et al. 2010

Journal of Food Quality

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Turkish couscous is a traditional cereal product that is generally produced by coating wheat bulgur with the wheat flour and water or milk. In this research, wheat flour used in couscous production to cover bulgur was replaced with chickpea flour (CPF) up to 100% to improve the nutritional status of couscous. Technological properties, color values, chemical and sensory properties of couscous samples were determined. Technological properties of couscous were affected negatively by the increasing CPF amounts in couscous formulation. The color values of couscous samples with 75-100% CPF were darker than the others. The ash, protein and cellulose contents of the couscous increased with increasing amount of CPF. Rich phytic acid (PA) content of CPF significantly (P < 0.05) affected the PA content of the end products. PA contents of 100% CPF added couscous samples were found 4.4 times higher than the control sample. Ca, Mg, K, P, Fe and Zn amounts increased at different degrees with CPF addition. CPF affected flavor, firmness, stickiness and overall acceptability of couscous significantly (P < 0.05). As a result, CPF substitution decreased the cooking properties but increased nutritional and sensory properties except 100% substitution level compared with control samples. Acceptable CPF level was found as 50% in terms of technological, nutritional and sensory and also functional properties of couscous.

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“…Commercial couscous had almost the same trend (values) of mineral elements as in sprouted wheat couscous blends produced traditionally. Celeik et al (2004) reported that addition of soy flour increased nutritional values (protein, www.scholink.org/ojs/index.php/fsns Food Science and Nutrition Studies Vol. 4, No.…”

Section: Resultsmentioning

confidence: 99%

Production and Evaluation of Nutritional Contents of Traditional Couscous from Sprouted Wheat Fortified with Glycine max (L.) merr (Soya Bean) and Cucurbita pepo (Pumpkin) Seeds

Mb¹,

As²,

Bp³

et al. 2020

FSNS

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The study was carried to process, produce, and evaluate nutritional contents of traditional couscous from sprouted wheat (Triticum aestivum), fortified with Soya bean (Glycine max) and Pumpkin (Cucurbita pepo) seeds. The composite couscous blends were traditionally produced and compared with commercial couscous. The sprouted wheat couscous blends were blended in different ratios, they include; unprocessed (Raw wheat, 100), blend 1 (sprouted wheat mixed with soya bean and pumpkin seeds, 70:20:10), blend 2 (sprouted wheat mixed with soya bean, 60:40) and blend 3 (sprouted wheat mixed with pumpkin seeds, 60:40). Traditional wheat couscous blends were fed to experimental albino rats of wister strain weighing between (35 g and 45 g) for a period of 28 days. The nutritional and physiochemical analysis were determined using standard laboratory methods. The Statistical Package for Social Sciences (SPSS), version 20.0 was used to analyze the data collected which were expressed as means ± SE. One way analysis of variance (ANOVA) and Duncan’s multiple range tests were used to compare the means obtained after each experiment. Differences were considered significant at p < 0.05. Processing (Sprouting) decreases the levels of anti-nutrients, mineral elements and vitamins. Supplementation with soya bean and pumpkin seeds increased the nutritional composition of the sprouted wheat couscous blends. Results of chemical composition showed that blend 2, recorded high protein (29.95%), fat (8.95%) and low carbohydrate content (49.56%), followed by blend 1 and then blend 3, while commercial couscous crude protein, fat and carbohydrate were 12.53%, 1.42% and 75.10% respectively. There was improved level of in vitro protein digestibility at 1 hour (76.64% to 98.59%) and at 6 hours (96.80% to 99.33%). Results of in vivo studies showed that raw wheat couscous recorded protein quality when compared with spouted wheat couscous blends produced. The biological values of the composite couscous blends range from 95.04% to 95.73% and blend 2, recorded high net protein utilization (98.57%). In terms of sensory evaluation using hedonic method, blend 2 was most acceptable and differ significantly (p < 0.05) with other sprouted wheat couscous blends and commercial couscous. The cost of producing sprouted wheat couscous blends is cheaper than the commercial couscous. The study has therefore, revealed that with proper selection of locally available cereal, it is possible to produce nutritious complementary couscous blends that would be acceptable and nutritionally adequate to meet up the nutritional requirement for both children and adults. It also compares favourably with the commercial couscous in terms of nutrient contents.

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Couscous, a traditional Turkish food product: production method and some applications for enrichment of nutritional value

Cited by 21 publications

References 6 publications

Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours

Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours

The Effect of Partial Substitution of Wheat Flour With Chickpea Flour on the Technological, Nutritional and Sensory Properties of Couscous

Production and Evaluation of Nutritional Contents of Traditional Couscous from Sprouted Wheat Fortified with Glycine max (L.) merr (Soya Bean) and Cucurbita pepo (Pumpkin) Seeds

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