Couscous fonctionnel à base de farines diététiques.

Abstract

In this study, we recommend using nutsedge or Frick flour at 40% and the durum wheat semolina to make a couscous with nutritious functions. The chemical and structural compositions, color, technical, antioxidant, and sensory properties of the two functional couscous were determined in comparison to the control (100% durum wheat semolina). The moisture contents of the three couscous ranged from 12.62 to 13.9%, according to our findings. When compared to Frick flour couscous, the control and edible nutsedge couscous had the maximum ash, protein, and fat levels. Environmental scanning electron microscopy (0% RH) revealed the particle structure of the dietary couscous samples compared to the control couscous, where we observed that the plant matrix resulted in the formation of rigid surfaces. The L* luminance or brightness levels of both composite couscous were lower than those of the control couscous. The chromatic components a* red and b* yellow, were distinguishable between the two varieties of couscous as well as when compared to the control, reflecting the color of the utilized raw flours. After 25 to 30 minutes of cooking, the swelling index (GI) of the dietetic and elaborated couscous samples was between 4.5 and 5, which was equivalent to the control couscous. Our couscous samples had a disintegration degree DD ranging from 8.2 to 17%, which was slightly higher than the defined range. In addition, when compared to control or Frick couscous, the edible nutsedge composite couscous had lower dry gluten content. In terms of antioxidant activity, functional couscous with edible nutsedge or Frick outperformed control couscous. When the functional couscous was compared to the control, its organoleptic appearance indicated a darker color. This had no detrimental impact on the couscous' acceptability among our panelists, who preferred "very much" the couscous with edible nutsedge (84.6%). It would be ideal to confirm the in vivo dietary effect of those couscous in the near future