Rediscovery of Couscous in the World

Rediscovery of Couscous in the World

Ayse Nur Yüksel

Contact

Mehmet Durdu Oner

Contact

Mustafa Bayram

Contact

Gaziantep University

Article Fingerprint

ReserarchID

010AG

Rediscovery of Couscous in the World Banner

AI TAKEAWAY

Connecting with the Eternal Ground

Abstract

World food industry is changing by re-discovering traditional food tastes and techniques. Due to increase in curiosity on gastronomy, new tastes and “Geographical Indication-food origination”, local foods are started to re-designing by food industry. Couscous is one of them, which is the world-wide known traditional cereal product, today. Its popularity has been increasing, recently. Especially, in the Western market, it is prepared due to its taste, rapid preparation and usage in salads (tabbouleh). There are three couscous types such as Turkish, African and pasta-like depending on the formulation, processing technique and usage. Pasta-like couscous is widely produced by pasta companies by using same pasta production line by changing the die of press. Couscous commonly produced by using semolina and sorghum in Africa and Asia, however in Turkey, traditional Turkish couscous is generally prepared by coating of bulgur granules with semolina, wheat flour; egg and water or milk. In the literature, studies have recently been made for enrichment of couscous by either substitution of semolina with legume flours and other grain flours or adding nutritious ingredients to the composition. Worldwide, total exportation and importation quantity of couscous are 124, 481 and 126, 799 tons in 2016, respectively. Nowadays, the need for easy prepared meals increased due to the fast lifestyles and people are more aware about the importance of nutritionally valued products and its benefits to health.

References

30 Cites in Article

Reference Format

and water. They observed higher protein and ash contents when compared to semolina couscous.
A Aboubacar,B Hamaker (2000). Low Molecular Weight Soluble Starch and its Relationship with Sorghum Couscous Stickiness.
A Aboubacar,N Yazici,B Hamaker (2006). Extent of decortication and quality of flour, couscous and porridge made from different sorghum cultivars.
Jacob Exler,Pamela Pehrsson (2001). Nutrient content and variability in newly obtained salmon data for USDA Nutrient Database for Standard Reference.
Anonymous (2014). RNA retrieved from intact tissue.
Anonymous (2015). World Pasta Production Retrieved 29.
Anonymous (2017). Implications of Overseas Containerisation for Importers and Exporters.
Fatih Balcı,Mustafa Bayram (2017). Modification of mechanical polishing operation using preheating systems to improve the bulgur color.
Mustafa Bayram,Mehmet Öner (2005). Stone, disc and hammer milling of bulgur.
M Bayram,M Öner (2007). Bulgur milling using roller, double disc and vertical disc mills.
L Benatallah,A Agli,M Zidoune (2008). Gluten-free couscous preparation: Traditional procedure description and technological feasibility for three rice-leguminous supplemented formulae.
İlyas Çelik,Fatma Işık,Oğuz Gürsoy (2004). Couscous, a traditional Turkish food product: production method and some applications for enrichment of nutritional value.
A Debbouz,B Donnelly (1996). Process effect on couscous quality.
B Demir,N Bilgicli,A Elgun,M Demir (2010). The Effect of Partial Substitution of Wheat Flour with Chickpea Flour on the Technological, Nutritional and Sensory Properties of Couscous.
M Demir,B Demir (2016). Utilisation of buckwheat (<i>Fagopyrum esculentum</i> M.) and different legume flours in traditional couscous production in Turkey.
J Dick,R Matsuo (1988). Durum Wheat and Pasta Products.
St,Paul Unknown Title.
M Galiba,R Waniska,L Rooney,F Miller (1988). Couscous quality of sorghum with different kernel characteristics.
Laura Gazza,Daniela Sgrulletta,Alessandro Cammerata,Gloria Gazzelloni,Maurizio Perenzin,Norberto Pogna (2011). Pastamaking and breadmaking quality of soft-textured durum wheat lines.
S Kaup,C Walker (1986). AACCI Centennial Meeting Preview.
C Kpomasse,Jean Segla Wilfrid; Ahounou,Louis,Paul Houssou (2014). Towards the development of sweet potato-based couscous for human consumption in Benin.
S Lefkir,Abdenour Karima; Yesli,Ghania Ounane (2017). Hydration rate influence on the couscous quality.
D Opata,A.-L,J Ellis,W Oduro,I (2007). A Comparative Quality Evaluation of White Yam (Dioscorea Rotundata) and Water Yam (Dioscorea Alata) Chips as African Fries.
Nacera Rahmani,H Muller (1996). The fate of thiamin and riboflavin during the preparation of couscous.
S Sidibe,M Scheuring,J (1981). the International Symposium on Sorghum Grain Quality.
Ali Yıldırım,Mustafa Bayram,Mehmet Öner (2008). Bulgur milling using a helical disc mill.
Ali Yıldırım,Mustafa Bayram,Mehmet Öner (2008). Ternary milling of bulgur with four rollers.
Ayse Yuksel,Mehmet Öner,Mustafa Bayram (2017). Development and characterization of couscous-like product using bulgur flour as by-product.
Ayşe Yüksel,Mehmet Öner,Mustafa Bayram (2017). Usage of undersize bulgur flour in production of short-cut pasta-like couscous.
Ayşe Yüksel,Mehmet Oner,Mustafa Bayram,Manolya Oner (2018). Mathematical modeling of packed bed and microwave drying of enriched couscous.

Download References

Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

Ayse Nur Yüksel. 2018. \u201cRediscovery of Couscous in the World\u201d. Global Journal of Medical Research - L: Nutrition GJMR-L Volume 18 (GJMR Volume 18 Issue L1).

More Citation Formats

Select Citation Style:

Download Citation

GJMR Volume 18 Issue L1

Explore Journals Explore Volume Read This Issue

Journal Specifications

Crossref Journal DOI 10.17406/gjmra

Print ISSN 0975-5888

e-ISSN 2249-4618

Keywords

Not Found

Classification

GJMR-L Classification NLMC Code: QU 145.5

Submission ReceivedDecember 8, 2017
Peer Review Double Blind
Handling Editor
Accepted December 31, 2017
Published January 15, 2018

Version of record

v1.2

Issue date

November 14, 2018

Language

Experiance in AR

Explore published articles in an immersive Augmented Reality environment. Our platform converts research papers into interactive 3D books, allowing readers to view and interact with content using AR and VR compatible devices.

View in VR

Read in 3D

Your published article is automatically converted into a realistic 3D book. Flip through pages and read research papers in a more engaging and interactive format.

View in 3D

Article Matrices

Total Score: 103

Country: Turkey

Subject: Global Journal of Medical Research - L: Nutrition

Authors: Ayse Nur Yüksel, Mehmet Durdu Oner, Mustafa Bayram (PhD/Dr. count: 0)

View Count (all-time): 156

Total Views (Real + Logic): 3009

Total Downloads (simulated): 1480

Publish Date: 2018 11, Wed

Monthly Totals (Real + Logic):

Month 1: 37 views
Month 2: 60 views
Month 3: 61 views
Month 4: 21 views
Month 5: 54 views
Month 6: 37 views
Month 7: 34 views
Month 8: 46 views
Month 9: 45 views
Month 10: 45 views
Month 11: 41 views
Month 12: 37 views
Month 13: 35 views
Month 14: 37 views
Month 15: 24 views
Month 16: 41 views
Month 17: 37 views
Month 18: 38 views
Month 19: 23 views
Month 20: 33 views
Month 21: 28 views
Month 22: 24 views
Month 23: 34 views
Month 24: 36 views
Month 25: 29 views
Month 26: 27 views
Month 27: 29 views
Month 28: 28 views
Month 29: 23 views
Month 30: 21 views
Month 31: 37 views
Month 32: 24 views
Month 33: 30 views
Month 34: 18 views
Month 35: 20 views
Month 36: 14 views
Month 37: 40 views
Month 38: 37 views
Month 39: 40 views
Month 40: 40 views
Month 41: 28 views
Month 42: 22 views
Month 43: 20 views
Month 44: 31 views
Month 45: 17 views
Month 46: 35 views
Month 47: 20 views
Month 48: 26 views
Month 49: 40 views
Month 50: 27 views
Month 51: 25 views
Month 52: 12 views
Month 53: 32 views
Month 54: 37 views
Month 55: 34 views
Month 56: 36 views
Month 57: 44 views
Month 58: 28 views
Month 59: 16 views
Month 60: 20 views
Month 61: 31 views
Month 62: 40 views
Month 63: 22 views
Month 64: 34 views
Month 65: 14 views
Month 66: 10 views
Month 67: 32 views
Month 68: 42 views
Month 69: 45 views
Month 70: 23 views
Month 71: 46 views
Month 72: 25 views
Month 73: 41 views
Month 74: 20 views
Month 75: 28 views
Month 76: 32 views
Month 77: 15 views
Month 78: 23 views
Month 79: 35 views
Month 80: 34 views
Month 81: 30 views
Month 82: 38 views
Month 83: 25 views
Month 84: 35 views
Month 85: 38 views
Month 86: 27 views
Month 87: 19 views
Month 88: 33 views
Month 89: 56 views
Month 90: 40 views

Total Views: 3009

Total Downloads: 1480

2026 Trends

Our website is actively being updated, and changes may occur frequently. Please clear your browser cache if needed. For feedback or error reporting, please email [email protected]