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

Mustafa Kürşat Demir; Mehmet Kılınç

doi:10.55147/efse.1400555

EN

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

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

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Details

Primary Language

English

Subjects

Food Engineering , Grain Technology

Journal Section

Research Article

Authors

Mustafa Kürşat Demir ^*
0000-0002-4706-4170
Türkiye

Mehmet Kılınç
0000-0003-4037-7614
Türkiye

Publication Date

December 31, 2023

Submission Date

December 5, 2023

Acceptance Date

December 15, 2023

Published in Issue

Year 1970 Volume: 4 Number: 2

DOI

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

IZ

https://izlik.org/JA69DY74RD

APA

Demir, M. K., & Kılınç, M. (2023). The use of quinoa grain/flour instead of bulgur/wheat flour in traditional couscous production. European Food Science and Engineering, 4(2), 53-60. https://doi.org/10.55147/efse.1400555

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

Öz

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

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

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