The Effect of Partial Substitution of Wheat Flour with Chickpea Flour on the Technological, Nutritional and Sensory Properties of Couscous

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dc.contributor.authorDemir, Berat
dc.contributor.authorBilgiçli, Nermin
dc.contributor.authorElgün, Adem
dc.contributor.authorDemir, M. Kürşat
dc.date.accessioned2020-03-26T18:05:13Z
dc.date.available2020-03-26T18:05:13Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractTurkish couscous is a traditional cereal product that is generally produced by coating wheat bulgur with the wheat flour and water or milk. In this research, wheat flour used in couscous production to cover bulgur was replaced with chickpea flour (CPF) up to 100% to improve the nutritional status of couscous. Technological properties, color values, chemical and sensory properties of couscous samples were determined. Technological properties of couscous were affected negatively by the increasing CPF amounts in couscous formulation. The color values of couscous samples with 75–100% CPF were darker than the others. The ash, protein and cellulose contents of the couscous increased with increasing amount of CPF. Rich phytic acid (PA) content of CPF significantly (P < 0.05) affected the PA content of the end products. PA contents of 100% CPF added couscous samples were found 4.4 times higher than the control sample. Ca, Mg, K, P, Fe and Zn amounts increased at different degrees with CPF addition. CPF affected flavor, firmness, stickiness and overall acceptability of couscous significantly (P < 0.05). As a result, CPF substitution decreased the cooking properties but increased nutritional and sensory properties except 100% substitution level compared with control samples. Acceptable CPF level was found as 50% in terms of technological, nutritional and sensory and also functional properties of couscous.en_US
dc.identifier.citationDemir, B., Bilgiçli, N., Elgün, A., Demir, M. K., (2010). The Effect of Partial Substitution of Wheat Flour With Chickpea Flour on the Technological, Nutritional and Sensory Properties of Couscous. Journal of Food Quality, 33(6), 728-741.
dc.identifier.doi10.1111/j.1745-4557.2010.00359.xen_US
dc.identifier.endpage741en_US
dc.identifier.issn0146-9428en_US
dc.identifier.issn1745-4557en_US
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage728en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4557.2010.00359.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/25351
dc.identifier.volume33en_US
dc.identifier.wosWOS:000285113700004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorDemir, Berat
dc.institutionauthorBilgiçli, Nermin
dc.institutionauthorElgün, Adem
dc.institutionauthorDemir, M. Kürşat
dc.language.isoenen_US
dc.publisherWILEY-HINDAWIen_US
dc.relation.ispartofJournal of Food Qualityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleThe Effect of Partial Substitution of Wheat Flour with Chickpea Flour on the Technological, Nutritional and Sensory Properties of Couscousen_US
dc.typeArticleen_US

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