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首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Utilisation of buckwheat (Fagopyrum esculentum M.) and different legume flours in traditional couscous production in Turkey
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Utilisation of buckwheat (Fagopyrum esculentum M.) and different legume flours in traditional couscous production in Turkey

机译：利用荞麦(Fagopyrum esculentum m .)和不同的豆类面粉在传统蒸粗麦粉生产在土耳其

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摘要

Couscous is a traditional cereal product that is generally produced by coating wheat bulgur with the wheat flour and water or milk in Turkey. In this study, different ratios of legume flours (soy bean flour, SBF; chickpea flour, CF; common bean flour, CBF; lentil flour, LF and lupine flour, LUF), buckwheat flour (BWF), and wheat germ were used in the production of couscous in order to improve the nutritional status. Some selected properties of couscous, such as, colour (L*, a* and b*) weight increase (WI) and volume increase, cooking loss (CL), moisture, ash, crude protein, phytic acid contents, minerals and sensory properties were determined. The addition of BWF and different legumes flours (SBF, CF, CBF, LF and LUF) resulted in higher redness (a*) and yellowness (b*), along with lower brightness (L*) values. Generally, the WI and CL of couscous samples increased significantly (P< 0.05) with BWF and legume flour. Also the ash, crude protein, phytic acid, Ca, Mg, K, P, Fe and Zn contents of the couscous increased by BWF and legume flour addition. According to the sensory analysis results, legume flour significantly affected taste-odour, appearance, firmness, stickiness and overall acceptability of couscous (P< 0.05). The couscous containing LUF and CF samples had the highest scores for overall acceptability. As a result, BWF and different legume flour can be used in couscous formulation for nutritional enrichment with minimum adverse effect on colour and technologic properties.
机译：蒸粗麦粉是一种传统的谷物产品通常由涂层小麦碾碎在土耳其小麦面粉和水或牛奶。这项研究中,不同比例的豆类面粉(大豆面粉,SBF;豆面粉,CBF;面粉、LUF)、荞麦面粉(BWF)和小麦细菌被用于蒸粗麦粉的生产为了改善营养状况。选择蒸粗麦粉的属性,如颜色(L * a * b *)体重增加(WI)和体积增加,烹饪损失(CL)、水分、灰分、原油蛋白质、植酸含量、矿物质和感官性状测定。BWF和不同的豆类面粉(SBF, CF,CBF、低频和LUF)导致更高的发红(*)和黄色(b *),以及较低的亮度(L *)值。样品显著增加(P < 0.05)BWF和豆类面粉。蛋白质、植酸、钙、镁、钾、磷、铁和锌蒸粗麦粉增加了BWF和内容豆类面粉之外。分析结果、豆类明显面粉影响taste-odour、外观、坚定,粘性和蒸粗麦粉的总体可接受性(P < 0.05)。样本总体得分最高可接受性。豆类面粉可用于蒸粗麦粉配方与最低营养浓缩不利影响颜色和技术特性。

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