Production of couscous-like product

What is it about?

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.

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Why is it important?

In literature, traditional hand-made couscous production method is usually mentioned. Couscous-like product by substitution of semolina with undersize bulgur (bulgur flour, as by-product) using size enlargement technique; to find optimum quantity of bulgur flour and drying conditions. Moreover, huge amount of by-product such as bulgur flour can be converted to value-added product.