Investigation of some bioactive compounds, in vitro bioaccessibility and sensory acceptability of couscous produced by pre-gelatinized rice flour.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12330
Abstract: BACKGROUND The purpose of this study was to investigate the sensory properties, antioxidant capacities, total phenolic content, and their bioaccessibility of gluten-free rice couscous (GF-RC) which is produced without additives. Since rice does not contain… read more here.
Keywords: gelatinized rice; couscous samples; bioaccessibility; couscous produced ... See more keywords
Improvement of functional couscous formulation using ancient wheat and pseudocereals
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Gastronomy and Food Science"
DOI: 10.1016/j.ijgfs.2021.100400
Abstract: Abstract Traditional Turkish couscous is produced by coating of durum wheat bulgur with wheat flour and water or milk in Turkey. In this study, einkorn bulgur was used instead of durum bulgur in couscous production.… read more here.
Keywords: gae; wheat; couscous formulation; improvement functional ... See more keywords