PROCESS EFFECT ON COUSCOUS QUALITY

Commercial and traditional homemade couscous are both produced by the agglomeration process. Each couscous granule represents an aggregate o f several semolina particles. Couscous manufactured by this process la cks a definite uniform shape and size. The objective of this study was to produce couscous with more uniform shape and size using extrusion technology. High-temperature short-time twin-screw and low-temperature single-screw extruders were utilized. The extruded and agglomerated c ouscous were evaluated for color, water absorption index, water solubi lity index, degree of starch gelatinization, cooking quality, and sens ory attributes. The twin-screw-extruded couscous was characterized by its shape and size uniformity, its intense yellow color, and its high degree of starch gelatinization. This product also showed significantl y higher water absorption, shorter rehydration and cooking times, and better appearance, flavor and overall acceptability than that of the a gglomerated couscous (commercial and homemade). The single-screw extru ded couscous was also uniformly sized but had excessively long rehydra tion and cooking times due to its dense and compact texture. In additi on to its poor cooking quality, this product showed the highest water solubility index and was poorly rated for most of the sensory attribut es tested.