Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples
2.2. Physical Properties
2.3. Textural Properties
2.4. Phenolic Profile and Antioxidant Activity
2.5. E-Senses
2.5.1. E-Nose
2.5.2. E-Tongue
2.5.3. E-Eye (Colorimeter)
2.6. Statistics
3. Results
3.1. Physical Properties of Raw Couscous
3.2. Physical and Textural Properties of Cooked Couscous
3.3. Phenolic Profile Andantioxidant Activity
3.4. E-Senses
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Couscous | Pregelatinized Unsprouted Buckwheat (%) | Sprouted Buckwheat for 48 h (S48h) (%) | Sprouted Buckwheat for 72 h (S72h) (%) |
---|---|---|---|
CTRL. | 100 | 0 | 0 |
S48h_25 | 75 | 25 | 0 |
S48h_50 | 50 | 50 | 0 |
S72h_25 | 75 | 0 | 25 |
S72h_50 | 50 | 0 | 50 |
Samples | Bulk Density (g/mL) | WAI (g/g) | WSI (g/g) |
---|---|---|---|
CRTL-R | 0.647 ± 0.015 b | 4.07 ± 0.20 c | 4.45 ± 2.14 a |
S48h_25-R | 0.695 ± 0.002 c | 3.60 ± 0.09 ab | 7.80 ± 0.58 b |
S48h_50-R | 0.623 ± 0.005 a | 3.77 ± 0.12 b | 11.39 ± 0.55 c |
S72h_25-R | 0.706 ± 0.002 c | 3.28 ± 0.03 a | 7.22 ± 0.13 ab |
S72h_50-R | 0.659 ± 0.001 b | 3.77 ± 0.08 b | 9.86 ± 0.93 bc |
Samples | WI | VI | WAI | WSI |
---|---|---|---|---|
(%) | (%) | (g/g) | (%) | |
CRTL-C | 88.67 ± 0.92 n.s. | 27.42 ± 2.50 a | 2.15 ± 0.01 c | 1.98 ± 0.06 a |
S48h_25-C | 90.43 ± 0.64 n.s. | 51.84 ± 5.24 b | 1.90 ± 0.04 ab | 4.16 ± 0.31 ab |
S48h_50-C | 90.24 ± 0.43 n.s. | 42.03 ± 4.58 b | 1.95 ± 0.04 b | 6.93 ± 0.89 c |
S72h_25-C | 89.05 ± 2.59 n.s. | 42.86 ± 0.01 b | 1.76 ± 0.06 a | 4.95 ± 0.70 bc |
S72h_50-C | 90.16 ± 0.61 n.s. | 51.11 ± 3.85 b | 1.93 ± 0.10 b | 5.19 ± 1.73 bc |
Samples | Hardness (N) | Cohesiveness | Gumminess (N) | Resilience |
---|---|---|---|---|
CTRL-C | 6.24 ± 1.82 a | 0.46 ± 0.06 a | 3.06 ± 1.24 a | 0.27 ± 0.05 a |
S48h_25-C | 14.97 ± 4.61 b | 0.57 ± 0.04 b | 8.53 ± 3.27 c | 0.38 ± 0.04 c |
S48h_50-C | 7.86 ± 0.98 a | 0.56 ± 0.02 bc | 4.44 ± 0.65 b | 0.35 ± 0.01 b |
S72h_25-C | 15.15 ± 2.76 b | 0.53 ± 0.03 b | 8.15 ± 1.83 c | 0.40 ± 0.03 c |
S72h_50-C | 14.07 ± 2.81 b | 0.59 ± 0.03 c | 8.41 ± 2.06 c | 0.39 ± 0.02 c |
Samples | Total Phenolics (mg GAE/100 g dw) | Antioxidant Activity (µmol TE/100 g dw) | Rutin (mg/100 g dw) | Quercetin (mg/100 g dw) | Other Flavonoids (mg RE/100 g dw) |
---|---|---|---|---|---|
CRTL-R | 62 ± 9 a | 148 ± 25 a | 2.02 ± 0.39 a | n.d. | n.d. |
S48h_25-R | 75 ± 10 a | 220 ± 8 b | 3.63 ± 0.51 b | 0.39 ± 0.06 b | 1.33 ± 0.06 a |
S48h_50-R | 141 ± 3 b | 373 ± 6 d | 6.04 ± 0.46 c | 0.60 ± 0.03 d | 4.05 ± 0.39 b |
S72h_25-R | 132 ± 17 b | 444 ± 51 e | 7.15 ± 0.25 d | 0.54 ± 0.05 c | 7.02 ± 0.12 c |
S72h_50-R | 256 ± 14 c | 730 ± 50 f | 12.88 ± 0.26 e | 1.20 ± 0.02 e | 9.45 ± 0.05 e |
CRTL-C | 138 ± 6 b | 317 ± 24 c | 5.28 ± 0.28 c | 0.19 ± 0.01 a | n.d. |
S48h_25-C | 331 ± 11 d | 871 ± 23 g | 15.51 ± 0.52 f | 1.23 ± 0.02 e | 8.03 ± 0.21 d |
S48h_50-C | 414 ± 13 f | 951 ± 24 h | 17.09 ± 0.04 g | 1.19 ± 0.01 e | 13.63 ± 0.25 f |
S72h_25-C | 354 ± 12 e | 976 ± 32 h | 21.65 ± 0.58 h | 1.54 ± 0.01 g | 19.64 ± 0.11 g |
S72h_50-C | 373 ± 17 e | 1148 ± 30 i | 25.78 ± 1.20 i | 1.39 ± 0.02 f | 27.37 ± 0.12 h |
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Giovanelli, G.; Bresciani, A.; Benedetti, S.; Chiodaroli, G.; Ratti, S.; Buratti, S.; Marti, A. Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses. Foods 2023, 12, 3578. https://doi.org/10.3390/foods12193578
Giovanelli G, Bresciani A, Benedetti S, Chiodaroli G, Ratti S, Buratti S, Marti A. Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses. Foods. 2023; 12(19):3578. https://doi.org/10.3390/foods12193578
Chicago/Turabian StyleGiovanelli, Gabriella, Andrea Bresciani, Simona Benedetti, Giulia Chiodaroli, Simona Ratti, Susanna Buratti, and Alessandra Marti. 2023. "Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses" Foods 12, no. 19: 3578. https://doi.org/10.3390/foods12193578