Utilisation of buckwheat (Fagopyrum esculentum M.) and different legume flours in traditional couscous production in Turkey

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dc.contributor.authorDemir, M. K.
dc.contributor.authorDemir, B.
dc.date.accessioned2024-02-23T14:37:28Z
dc.date.available2024-02-23T14:37:28Z
dc.date.issued2016
dc.departmentNEÜen_US
dc.description.abstractCouscous is a traditional cereal product that is generally produced by coating wheat bulgur with the wheat flour and water or milk in Turkey. In this study, different ratios of legume flours (soy bean flour, SBF; chickpea flour, CF; common bean flour, CBF; lentil flour, LF and lupine flour, LUF), buckwheat flour (BWF), and wheat germ were used in the production of couscous in order to improve the nutritional status. Some selected properties of couscous, such as, colour (L*, a* and b*) weight increase (WI) and volume increase, cooking loss (CL), moisture, ash, crude protein, phytic acid contents, minerals and sensory properties were determined. The addition of BWF and different legumes flours (SBF, CF, CBF, LF and LUF) resulted in higher redness (a*) and yellowness (b*), along with lower brightness (L*) values. Generally, the WI and CL of couscous samples increased significantly (P< 0.05) with BWF and legume flour. Also the ash, crude protein, phytic acid, Ca, Mg, K, P, Fe and Zn contents of the couscous increased by BWF and legume flour addition. According to the sensory analysis results, legume flour significantly affected taste-odour, appearance, firmness, stickiness and overall acceptability of couscous (P< 0.05). The couscous containing LUF and CF samples had the highest scores for overall acceptability. As a result, BWF and different legume flour can be used in couscous formulation for nutritional enrichment with minimum adverse effect on colour and technologic properties.en_US
dc.identifier.doi10.3920/QAS2015.0626
dc.identifier.endpage163en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84955103103en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage157en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2015.0626
dc.identifier.urihttps://hdl.handle.net/20.500.12452/16123
dc.identifier.volume8en_US
dc.identifier.wosWOS:000368365300019en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBuckwheaten_US
dc.subjectCereal-Based Producten_US
dc.subjectCouscousen_US
dc.subjectLegumeen_US
dc.subjectNutritionen_US
dc.titleUtilisation of buckwheat (Fagopyrum esculentum M.) and different legume flours in traditional couscous production in Turkeyen_US
dc.typeArticleen_US

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