Abstract:
Couscous is a traditional cereal product usually prepared using semolina; however, couscous
may be produced with different flours as well as gluten-free flours. In this study, gluten-free
couscous was prepared by supplementing rice flour with flours of field bean, chickpea and lentil (90/10
or 70/30 %, w/w). The objective of this study was to develop gluten-free couscous and determine the
quality, texture, microstructure and sensory properties, which these properties were used for
characterization.
The different gluten-free couscous were developed according to a manufacture diagram in North East
Algeria (Benatallah et al., 2008) and then a determination of the quality (grain size, yield, bulk density,
color, water absorption capacity, disintegration degree and swelling index), texture profile (TPA),
microstructure (SEM) and sensory properties was carried out, these properties being used for the
characterisation of gluten-free couscous.
The results revealed that the gluten-free couscous had low water absorption capacity, low
swelling and cohesion, and slightly high disintegration degree compared to the control couscous.
Protein, lipid and ash contents were improved following the supplementation while
lightness and hardness were negatively affected. Even though there was no gluten, the
significant yield was obtained during production. Moreover, the quality, texture and sensory
properties of gluten-free couscous were close to those of the control couscous.
Gluten-free couscous production was successfully achieved for whom wants to consume gluten-free
products as a lifestyle
