Abstract:
The aim of this work is to estimate the level and the mode of consumption of couscous and identify the characteristics of its quality in Mostaganem. To do so, we conducted a survey in this city and we have studied some technological and culinary quality parameters of industrial couscous in order to confirm the results of the survey.
The results show that the couscous is a widely consumed food in the Mostaganem city, with a percentage of 74 % of the surveyed population. It is weekly prepared and specially for Friday. The surveyed families prefer the uniform and white couscous, which has good water absorption, strong swelling, low level of stickiness, better tenderness and delitescence. Technological analyzes confirm the results of the survey, showing the high quality of couscous “Safina” which justifies its dominance in the Mostaganem market.
