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.