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Couscous, a traditional Turkish food product: Production method and some applications for enrichment of nutritional value

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dc.contributor.author Çelik, İlyas
dc.contributor.author Işık, Fatma
dc.contributor.author Gürsoy, Oğuz
dc.date.accessioned 2019-08-16T11:41:48Z
dc.date.available 2019-08-16T11:41:48Z
dc.date.issued 2004
dc.identifier.issn 0950-5423
dc.identifier.uri https://hdl.handle.net/11499/5127
dc.identifier.uri https://doi.org/10.1111/j.1365-2621.2004.00780.x
dc.description.abstract Traditional Turkish couscous, a cereal-based product, is made by covering bulgur with milk and flour. Traditionally Turkish couscous was produced from different flours (soyflour and oat flour) and eggs. The nutrient composition of traditional couscous was 90.6% dry matter, 11.27% protein, 2.58% fat, 71.80% carbohydrate, 42.25 mg sodium, 365.62 mg potassium, 2.73 mg iron and 48.30 mg calcium. The calorie content of traditional couscous is about 1487.41 kJ 100 g-1. The addition of soy and oat flours increased protein content and Ca, K and Fe levels. Sensory properties were also affected. Panellists preferred traditional couscous and couscous with eggs or soyflour over couscous with oat flour. en_US
dc.language.iso en en_US
dc.relation.ispartof International Journal of Food Science and Technology en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.subject Bulgur en_US
dc.subject Cereal-based product en_US
dc.subject Egg en_US
dc.subject Nutrition en_US
dc.subject Oat flour en_US
dc.subject Soyflour en_US
dc.subject Cereals en_US
dc.subject Eggs en_US
dc.subject Calcium en_US
dc.subject Carbohydrates en_US
dc.subject Composition en_US
dc.subject Grain (agricultural product) en_US
dc.subject Iron en_US
dc.subject Oils and fats en_US
dc.subject Potassium en_US
dc.subject Proteins en_US
dc.subject Sensory perception en_US
dc.subject Food products en_US
dc.title Couscous, a traditional Turkish food product: Production method and some applications for enrichment of nutritional value en_US
dc.type Article en_US
dc.identifier.volume 39 en_US
dc.identifier.issue 3 en_US
dc.identifier.startpage 263
dc.identifier.startpage 263 en_US
dc.identifier.endpage 269 en_US
dc.authorid 0000-0002-8434-8797
dc.authorid 0000-0002-5907-4595
dc.authorid 0000-0002-1718-7313
dc.identifier.doi 10.1111/j.1365-2621.2004.00780.x
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.identifier.scopus 2-s2.0-1542285208 en_US
dc.identifier.wos WOS:000188990300004 en_US

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