Development and characterization of couscous-like product using bulgur flour as by-product.

Couscous is produced traditionally by agglomeration of Triticum durum semolina with water. The aims of this study were: to produce couscous-like product by substitution of semolina with bulgur by-product (undersize bulgur); to find optimum quantity of bulgur flour and processing conditions. In order to determine the optimum processing parameters and recipes; 0, 25 and 50% of bulgur containing couscous-like samples were prepared. The color, yield, sensory properties, total phenol and flavonoid contents, bulk density, protein and ash content, texture properties were determined. Two different types of dryer e.g. packed bed and microwave were used. Optimum parameters were predicted as 50% of bulgur flour for packed bed (60 °C) and microwave (180 W) drying with 50% (w/w) of water according to yields, color (L*, a*, b*) values and sensory properties (color, odor, general appearance). For packed bed drying at 60 °C yields were 54.28 ± 3.78, 47.70 ± 1.73 and 52.57 ± 7.04% for 0, 25 and 50% bulgur flour containing samples, respectively. Lightness (L*) values of couscous-like samples were decreased with increasing the quantity of bulgur flour after both drying processes. Results of sensory analysis revealed that couscous-like bulgur were more preferable for consumers.