The use of quinoa grain/flour instead of bulgur/wheat flour in traditional couscous production

Year 2023, , 53 - 60, 31.12.2023

Mustafa Kürşat Demir , Mehmet Kılınç

https://doi.org/10.55147/efse.1400555

Abstract

In this study, the possibility of quinoa flour-grains as a new alternative in couscous production was investigated. For this purpose, bulgur or quinoa grains (Chenopodium quinoa Willd) were coated with quinoa:wheat flour mixture at ratios of 0:100, 25:75, 50:50, 75:25 and 100:0 and couscous samples were produced. The chemical (crude ash, crude protein and protein digestibility, crude fat, total phenolic content (TFC), phytic acid, total dietary fiber (TDF), minerals and mineral digestibility), physical and cooking properties of couscous were determined. The use of quinoa grains as an alternative to bulgur in couscous production improved the cooking and chemical properties (higher crude protein, crude ash, crude fat, TFC, mineral matter and TDF) of the samples. In addition, couscous with a harder and brighter color was obtained. The use of quinoa flour instead of wheat flour in the coating material increased the cooking loss, although it gave chemically superior samples. As a result; it was determined that quinoa can be a new raw material alternative to bulgur in couscous production with its superior chemical properties. In terms of flour combinations, 50% wheat flour: 50% quinoa flour mixtures are suitable in terms of preserving structural properties.

Keywords

Couscous, qunioa grain, quinoa flour, bulgur, digestibility, nutrition

Supporting Institution

TÜBİTAK

Project Number

TÜBİTAK TOVAG–114O706

Thanks

The study was supported by The Scientific & Technological Research Council of Turkey (TUBITAK) (Project number, TOVAG–114O706).

References

• AACC. (1999). Approved methods of the AACC (11th edt.). St. Paul, MN: American Association of Cereal Chemists (Methods 08-01, 16-50, 30-25, 32-07, 44-19, 46-12)
• Aktaş, K. (2012). Sütçülük yan ürünleri ve β-glukan ilavesi ile eriştenin besinsel özelliklerinin araştırılması üzerine bir araştırma [A study on the nutritional properties of pasta with dairy by-products and β-glucan addition]. (Master's thesis). Selçuk University, Institute of Science and Technology, Department of Food Engineering, Konya, Turkey.
• Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2009). Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. International Journal of Food Sciences and Nutrition, 60(sup4), 240-257. doi: 10.1080/09637480902950597.
• Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2010a). Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends in Food Science & Technology, 21, 106-113. doi: 10.1016/j.tifs.2009.10.014.
• Alvarez-Jubete, L., Wijngaard, H., Arendt, E. K., & Gallagher, E. (2010b). Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chemistry, 119(2), 770-778. doi: 10.1016/j.foodchem.2009.07.032.
• Beta, T., Nam, S., Dexter, J. E., & Sapirstein, H. D. (2005). Phenolic content and antioxidant activity of pearled wheat and roller‐milled fractions. Cereal Chemistry, 82(4), 390-393. doi: 10.1094/CC-82-0390.
• Bilgiçli, N. (2009). Effect of buckwheat flour on cooking quality and some chemical, antinutritional and sensory properties of erişte, Turkish noodle. International Journal of Food Science and Nutrition, 60, 70-80. doi: 10.1080/09637480802446639
• Bookwalter, G. N., Kirleis, A. W., & Mertz, E. T. (1987). In vitro digestibility of protein in milled sorghum and other processed cereals with and without soy‐fortification. Journal of Food Science, 52(6), 1577-1579. doi: 10.1111/j.1365-2621.1987.tb05882.x
• Caperuto, L. C., Amaya‐Farfan, J., & Camargo, C. R. O. (2001). Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten‐free spaghetti. Journal of the Science of Food and Agriculture, 81(1), 95-101. Doi:10.1002/1097-0010(20010101)81:1<95::AID-JSFA786>3.0.CO;2-T
• Carcea, M., Narducci, V., Turfani, V., & Giannini, V. (2017). Polyphenols in raw and cooked cereals/pseudocereals/legume pasta and couscous. Foods, 6(9), 80. doi:10.3390/foods6090080
• Çelik, İ., Işık, F., & Gürsoy, O. (2004). Couscous, a traditional Turkish food product: production method and some applications for enrichment of nutritional value. International journal of food science & technology, 39(3), 263-269. doi: 10.1111/j.1365-2621.2004.00780.x
• Çıkılı, Y., Deniz, S., & Çakal, B. (2019). Analysis of the effect of Gaps diet on individuals with autism spectrum disorder. Journal of Ahmet Kelesoglu Education Faculty, 1(1), 1-11.
• Demir, B. (2008). Nohut Ununun Geleneksel Erişte ve Kuskus Üretiminde Kullanım İmkanları Üzerine Bir Araştırma [Master's thesis, Selçuk University]. Selçuk University Institutional Repository. https://acikbilim.yok.gov.tr/handle/20.500.12812/464169.
• Demir, B., Bilgiçli, N., Elgün, A., & Demir, M. K. (2010). The effect of partial substitution of wheat flour with chickpea flour on the technological, nutritional and sensory properties of couscous. Journal of Food Quality, 33(6), 728-741. doi: 10.1111/j.1745-4557.2010.00359.x
• Demir, M. K. (2014). Use of quinoa flour in the production of gluten-free tarhana. Food Science and Technology Research, 20(5), 1087-1092. doi: 10.3136/fstr.20.1087
• Demir, M. K., Kutlu, G., & Yilmaz, M. T. (2017). Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten‐free Tarhana soup prepared with different concentrations of quinoa flour. Journal of Texture Studies, 48(2), 95-102. doi: 10.1111/jtxs.12214.
• Demir, M.K., & Kılınç, M. (2019). Effect of honey powder substitution on cake quality. Necmettin Erbakan University Journal of Science and Engineering, 1(1), 53-58.
• Elgün, A., & Ertugay, Z. (1995). Tahıl İşleme Teknolojisi [Grain Processing Technology]. Atatürk University Faculty of Agriculture Publications No:718, Erzurum.
• Ertaş, N., Aslan, M., & Yağcılar, E. (2019). The effects of kefir culture and instant yeast use on boza quality and enrichment of boza with carrot powders. Necmettin Erbakan University Journal of Science and Engineering, 1(2), 59-66.
• Farinazzi-Machado, F. M. V., Barbalho, S. M., Oshiiwa, M., Goulart, R., & Pessan Junior, O. (2012). Use of cereal bars with quinoa (Chenopodium quinoa W.) to reduce risk factors related to cardiovascular diseases. Food Science and Technology, 32(2), 239-244. doi: 10.1590/S0101-20612012005000040.
• Francis, F. J. (1998). Colour analysis. In S. S. Nielsen (Ed.), Food analysis. Maryland, Gaithersnurg, USA: An Aspen Publishers.
• Galway, N. W., Leakey, C. L. A., Price, K. R., & Fenwick, G. R. (1990). Chemical composition and nutritional characteristics of quinoa (Chenopodium quinoa Willd.). Food Sciences and Nutrition, 42(4), 245-261. doi: 10.1080/09543465.1989.11904148
• Gamez-Meza, N., Noriega-Rodriguez, J. A., Medina-Juarez, L. A., Ortega Garcia, J., Cazarez-Casanova, R., & Angulo-Guerrero, O. (1999). Antioxidant activity in soybean oil of extracts from thompson grape bagasse. Journal of the American Oil Chemists Society, 76, 1445-1447. doi: 10.1007/s11746-999-0182-4
• Gao, L., Wang, S., Oomah, B. D., & Mazza, G. (2002). Wheat quality: antioxidant activity of wheat millstreams. In P. Ng, & C. W. Wrigley (Eds.), Wheat quality elucidation (pp. 233). St. Paul, MN: AACC International, ACCC Press.
• Gorinstein, S., Lojek, A., Číž, M., Pawelzik, E., Delgado-Licon, E., Medina, O. J., Moreno M., Salas I. A., & Goshev, I. (2008). Comparison of composition and antioxidant capacity of some cereals and pseudocereals. International Journal of Food Science & Technology, 43(4), 629-637. doi: 10.1111/j.1365-2621.2007.01498.x
• Graf, E., Empson, K. L., & Eaton, J. W. (1987). Phytic acid. A natural antioxidant. Journal of Biological Chemistry, 262(24), 11647-11650. doi: 10.1016/S0021-9258(18)60858-0
• Haug, W., & Lantzsch, H. J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. Journal of the Science of Food and Agriculture, 34(12), 1423-1426. doi: 10.1002/jsfa.2740341217
• Hayıt, F., & Gül, H. (2019). Kinoa ununun ve kısmi pişirilerek dondurma yönteminin glutensiz ekmek kalitesi üzerine etkisi, Karadeniz Fen Bilimleri Dergisi, 9(2), 406-427.
• Hirano, S., & Konishi, Y. (2003). Nutritional characteristics within structural part of quinoa seeds. Journal of Japanese Society of Nutrition and Food Science, 56, 283-289.
• Hoseney, R. C. (1994). Principles of Cereal Science and Technology (2nd Edition). St. Paul, MN: American Association of Cereal Chemists Inc.
• İlerigiden, B., Ertaş, N. Türker, S., Aydın, M., & Eyiz, V. (2020). A research on production of simit with sour dough method from whole wheat flour. Necmettin Erbakan University Journal of Science and Engineering, 2(1), 1-11.
• Lee, L., Baik, B. K., & Czuchajowska, Z. (1998). Garbonzo bean flour usage in cantonose noodles. Journal of Food Science, 63(3), 552-558. doi: 10.1111/j.1365-2621.1998.tb15784.x
• Paśko, P., Bartoń, H., Zagrodzki, P., Gorinstein, S., Fołta, M., & Zachwieja, Z. (2009). Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth. Food Chemistry, 115(3), 994-998. doi:10.1016/j.foodchem.2009.01.037
• Ranhotra, G. S., Gelroth, J. A., Glaser, B. K., Lorenz, K. J., & Johnson, D. L. (1993). Composition and protein nutritional quality of quinoa. Cereal Chemistry, 70, 303-305.
• Repo-Carrasco, R., Espinoza, C., & Jacobsen, S.E. (2003). Nutritional value and use of the Andean crops quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule). Food Reviews International, 19(1-2), 179-189. doi: 10.1081/FRI-120018884
• Repo-Carrasco-Valencia, R. A. M., & Serna, L. A. (2011). Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components. Food Science and Technology (Campinas), 31(1), 225-230. doi: 10.1590/S0101-20612011000100035 Rickard, E. S., & Thompson, L. U. (1997). Interactions and Biological Effects of Phytic Acid. In F. Shahidi (Ed.), Antinutrients and phytochemicals in foods (pp. 294-312). American Chemical Society. Doi: 10.1021/bk-1997-0662.ch017
• Sabanis, D., Makri, E., & Doxastakis, G. (2006). Effect of durum flour enrichment with chickpea flour on the characteristics of dough and lasagne. Journal of the Science of Food and Agriculture, 86(12), 1938-1944. doi: 10.1002/jsfa.2567
• Saharan, K., Khetarpaul, N., & Bishnoi, S. (2001). HCl-extractibility of minerals from ricebean and fababean: Influence of domestic processing methods. Innovative Food Science and Emerging Technologies, 2(4), 323-325. doi: 10.1016/S1466-8564(01)00044-3
• Salem, M. S. M. (2017). Determination of potentially toxic and essential elements in couscous from Arabic countries using ICP-MS and ICP-OES [Master's thesis, Queen’s University]. Canada.
• Skujins, S. (1998). Handbook for ICP-AES (Vartian-Vista): A short guide to Vista series ICP-AES operation. Switzerland: Variant Int. AG, Zug.
• Slinkard, K., & Singleton, V. L. (1977). Total phenolic analysis: Automation and comparison with manual methods. American Journal of Enology and Viticulture, 28(1), 49-55. doi: 10.5344/ajev.1977.28.1.49
• Traş, Z., & Gökçen, G. (2021). Adaptation of the short version of the food cravings questionnaire-trait to turkish culture: a study of validity and reliability. Journal of Ahmet Keleşoğlu Education Faculty, 3(2), 200-215.
• Valencia-Chamorro, S. A. (2003). Quinoa. In B. Caballero (Ed.), Encyclopedia of food sciences and nutrition (2nd ed., pp. 4895-4902). Academic Press. doi: 10.1016/B0-12-227055-X/00995-0
• Yalçın, S. (2005). Glutensiz erişte üretimi üzerine bir araştırma [Master's thesis, Hacettepe University, Institute of Science, Department of Food Engineering, Ankara].Turkiye.
• Yüksel, A. N., Öner, M. D., & Bayram, M. (2017). Development and characterization of couscous-like product using bulgur flour as by-product. Journal of Food Science and Technology, 54(13), 4452-4463. doi: 10.1007/s13197-017-2926-8