Development of functional couscous enriched in barley β-glucans. (January 2019)

• Record Type: Journal Article
• Authors: Messia, Maria Cristina; Oriente, Manuela; Angelicola, Martina; De Arcangelis, Elisa; Marconi, Emanuele
• Is Part Of: Journal of cereal science. Volume 85(2019)
• Page Start: 137
• Page End: 142
• Publication Date: 2019-01
• Subjects: Couscous -- Barley β-glucans -- Air classification -- Functional food; Grain -- Periodicals; Cereal products -- Periodicals; Céréales -- Périodiques; Produits céréaliers -- Périodiques; Cereal products; Grain; Periodicals; 664.705
• DOI: 10.1016/j.jcs.2018.12.007
• Languages: English
• ISSNs: 0733-5210

Abstract

Abstract: A flour made from waxy, hulless barley, CDC Alamo, was subjected to air classification to obtain a coarse fraction enriched in β-glucans. Different percentages of semolina (20 and 30%) were replaced with this β-glucan-enriched barley flour to prepare functional couscous in a traditional manner (hand rolling). The couscous produced was evaluated for particle size distribution, chemical composition, gelatinized starch, furosine content and cooking quality. The incorporation of β-glucan-enriched barley flours in couscous production did not cause significant changes in the characteristics or properties of the final product, which had high total dietary fibre content (9.8 and 7.42% for mixtures 70/30 and 80/20, respectively) and β-glucans (4.09 and 2.79% for mixtures 70/30 and 80/20, respectively) compared to that of semolina control couscous (3.61% fibre and 0.18% β-glucans), fully meeting the FDA and Reg. UE 432/2012 requirements for health claims made on foodstuffs. Highlights: β-glucan-enriched barley flours can be used for the production of functional couscous. Functional couscous boasts healthy attributes due to the presence of β-glucans and fibre. The static drying system applied to couscous is milder than those used in industrial plants. The β-glucan-enriched barley flour does not affect the cooking qualities of couscous.