Evaluation of chemical composition and cooking properties of Turkish type gluten-free rice couscous

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dc.authoridAYDIN, Emine/0000-0001-9635-4791
dc.contributor.authorAydın, Emine
dc.date.accessioned2023-07-26T11:49:49Z
dc.date.available2023-07-26T11:49:49Z
dc.date.issued2022
dc.departmentDÜ, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümüen_US
dc.description.abstractIn this study, the aim was to produce traditional couscous in gluten-free form. For this purpose, rice flour (RF) and pre- treated (gelatinized) rice flour (GRF) were added in varying proportions (15, 20, 25, and 30%) to the recipe instead of gums and enzymes in order to provide the desired structure. The control sample without GRF was also produced. With the addition of GRF, the total dietary fibre (TDF) content in the couscous samples increased, and reversely the carbohydrate and energy values decreased. The GRF reduced the level of total soluble organic material (TSOM) as well as the cooking loss of the couscous samples, which resulted in lower deformability. According to the results, the gluten-free rice couscous was successfully produced with GRF, especially at a 30% ratio. Good cooking properties were observed in these couscous samples. In this context, in the addition of 30% GRF, higher water absorption and swelling volume with lower cooking loss were observed compared with the control sample. In addition, the couscous samples had higher ash, dietary fibre and fat content as well as a lower phytic acid ratio (P < 0.05). It was determined that there was significant correlation between the cooking time of the samples with the cooking loss and total soluble organic material. According to the results, the PCA showed that there were clear correlations between cooking trials (water absorption and swelling volume) and chemical composition (moisture, ash, crude fat, and TDF).en_US
dc.description.sponsorshipScientific Research Fund (BAP) of Duzce University [2016.11.05.418]en_US
dc.description.sponsorshipSupported by the Scientific Research Fund (BAP) of Duzce University, Turkiye (Project No. 2016.11.05.418).en_US
dc.identifier.doi10.17221/223/2021-CJFS
dc.identifier.endpage437en_US
dc.identifier.issn1212-1800
dc.identifier.issn1805-9317
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85146257273en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage427en_US
dc.identifier.urihttps://doi.org/10.17221/223/2021-CJFS
dc.identifier.urihttps://hdl.handle.net/20.500.12684/12122
dc.identifier.volume40en_US
dc.identifier.wosWOS:000911843100001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAydın, Emine
dc.language.isoenen_US
dc.publisherCzech Academy Agricultural Sciencesen_US
dc.relation.ispartofCzech Journal of Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz$2023V1Guncelleme$en_US
dc.subjectGluten-Free Pasta Like Product; Rice Flour; Pregelatinized Flour; Chemical Constituent; Phytic Acid; Cooking Trialen_US
dc.subjectFlours; Enrichment; Quality; Starch; Pasta; Food; Gumen_US
dc.titleEvaluation of chemical composition and cooking properties of Turkish type gluten-free rice couscousen_US
dc.typeArticleen_US

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