Characterisation of gluten‐free couscous produced with different legume flours by traditional method

Abstract

Couscous is a traditional cereal product usually prepared using semolina; however, couscous may be produced with different flours as well as gluten-free flours. In this study, gluten-free couscous was prepared by supplementing rice flour with flours of field bean, chickpea and lentil (90/10 or 70/30%, w/w). The objective of this study was to develop gluten-free couscous and determine the quality, texture, microstructure and sensory properties, which these properties were used for characterisation. The results revealed that the gluten-free couscous had low water absorption capacity, low swelling and cohesion and slightly high disintegration degree compared to the control couscous. Protein, lipid and ash contents were improved following the supplementation while lightness and hardness were negatively affected. Even though there was no gluten, the significant yield was obtained during production. Moreover, the quality, texture and sensory properties of gluten-free couscous were close to those of the control couscous. Gluten-free couscous production was successfully achieved for whom wants to consume gluten-free products as a lifestyle.

Application of legumes in the formulation of gluten-free foods: functional, nutritional and nutraceutical importance

“…Furthermore, soybean contributed significantly to the lipid contents (1.03-5.31%) of a gluten-free bread, accounting for the high caloric value (396.51-417.11 kcal/100 g), relative to the control bread (395.01 kcal/100 g) (Filipini et al, 2021). The lipid content of rice-based gluten-free couscous was also enhanced by the incorporation of 10 and 30% field bean, chickpea, and lentil (Boudouira et al, 2023), as well as gluten-free noodles supplemented with 25% each of chickpeas and soya flour (21.0-81.2 g/kg) (Bilgiçli, 2013). Likewise, 100% chickpea crackers displayed a high amount of unsaturated fatty acid, particularly α-linolenic acid (0.77%) than crackers containing pumpkin (Tomic et al, 2022).…”

“…Studies have shown that legumes' inclusion in the formulation of GFFs increases the GFFs' mineral content. The report of Boudouira et al (2023) showed that field bean, chickpea, and lentil (at 10 and 30% addition levels) enhanced the ash contents of rice-based gluten-free couscous. This suggests an increase in the mineral concentration because higher ash contents correspond to higher mineral concentrations (De Angelis et al, 2022).…”

“…Gluten-free noodles, comprising chickpea, soya, quinoa and buckwheat flours had a higher protein level (194.2 g/kg) compared to other gluten-free noodles, as well as the wheat flour control noodle (Bilgiçli, 2013). The protein contents of rice-based gluten-free couscous were also significantly improved due to field beans, chickpeas, and lentil addition at a proportion of 90/10 or 70/30%, w/w (Boudouira et al, 2023).…”

Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses

“…Goodquality couscous is a soft, non-sticky granular product with pleasant sensory attributes [27]. It has been observed that the use of different grains or different varieties can influence the texture properties of couscous [24,31]. Hardness represents the peak force at the first compression and can be compared to the force applied at the first bite.…”

Development of a yeast‐free bread using legume and nut flours in a gluten‐free flour: Techno‐functional characteristics and sensory evaluation

“…In a recent report, rice flour was mixed with bean flour and concluded that blend of rice and bean flours improved the dough consistency, softness, volume and sensory properties (Aguiar et al ., 2022). The use of bean flour in some gluten‐free couscous and bread was shown as a valuable functional ingredient in terms of nutritional quality (Boukid et al ., 2019; Boudouira et al ., 2023).…”