Abstract:
The aim of our work is the development of a new method of classification of the couscous while being based on the chemical dissociation of the molecular interactions implied in their agglomerates.
To meet this aim, we carried out physico-chemical analyses on the raw materials used and the couscous manufactured.
We could fix the parameters of the procedure following: the type and the time of agitation, the mode of separation of the phases, specific dissociating agents for each type of interaction and their fields of feasibility, then we estimated the levels of chemical dissociation by the calculation of the dissociation rate.
We has checked the repeatability of the tests by the test of Cochran, then we compared the classification of the couscous obtained by our method with that obtained by a conventional method (degree of efflorescence) of which the goal to validate our method.
The industrial couscous shows a swelling exceeds that of the pilot couscous and without gluten. The classification of the couscous according to the degree of efflorescence showed that the couscous less disintegrating is the industrial couscous followed by the pilot couscous then the couscous without gluten.
Intervals having allowed obtaining the same classification that of the degree of efflorescence are: of ]0-1,5 ] M β-mercapto ethanol and ]0-30 ] % acid acetic. indeed , the highest dissociation rates are noted respectively for the industrial couscous, the durum wheat couscous then the couscous without gluten.
The results of correlation show us that the more the degree of efflorescence decreases, the more the dissociation rate resulting by the acetic acid and by the β-m ercaptoéthanol increases.
