Development of functional couscous enriched in barley β-glucans

Abstract

A flour made from waxy, hulless barley, CDC Alamo, was subjected to air classification to obtain a coarse fraction enriched in β-glucans. Different percentages of semolina (20 and 30%) were replaced with this β-glucan-enriched barley flour to prepare functional couscous in a traditional manner (hand rolling). The couscous produced was evaluated for particle size distribution, chemical composition, gelatinized starch, furosine content and cooking quality. The incorporation of β-glucan-enriched barley flours in couscous production did not cause significant changes in the characteristics or properties of the final product, which had high total dietary fibre content (9.8 and 7.42% for mixtures 70/30 and 80/20, respectively) and β-glucans (4.09 and 2.79% for mixtures 70/30 and 80/20, respectively) compared to that of semolina control couscous (3.61% fibre and 0.18% β-glucans), fully meeting the FDA and Reg. UE 432/2012 requirements for health claims made on foodstuffs.