Development of functional couscous samples with high β-glucan content and low or medium glycemic index
European Food Research and Technology, vol.252, no.7, 2026 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 252 Issue: 7
- Publication Date: 2026
- Doi Number: 10.1007/s00217-026-05207-4
- Journal Name: European Food Research and Technology
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, BIOSIS, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Hospitality & Tourism Complete, Hospitality & Tourism Index, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biomedical Reference Collection: Corporate Edition (EBSCO), Engineering Source (EBSCO), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Keywords: Antioxidant, Couscous, Functional food, Glycemic index, Hull-less barley, β-glucan
- Yıldız Technical University Affiliated: Yes
Abstract
This study presents the development of functional couscous enriched with β-glucan through incorporation of a high β-glucan hull-less barley (cv. Chifaa), into durum semolina. Four couscous samples were prepared using 100% cereals (from Chifaa hull-less barley; Svevo, Svevo High Amylose, and Faridur durum wheat varieties), and three samples were obtained as 50:50 wheat–barley blends. Comprehensive analysis included color, chemical (β-glucan, resistant starch, protein), antioxidant (DPPH, ABTS, FRAP), textural (hardness, chewiness, cohesiveness, resilience), and nutritional (in vitro glycemic index (GI)) properties. Chifaa couscous displayed the highest β-glucan (6.49 g/100 g dry basis), phenolic content, antioxidant capacity, and the lowest GI (53.56), classifying it as a low-GI food. All 50:50 blends with Chifaa exceeded 0.75 g β-glucan/serving (which is 157 g according to USDA’s FoodData Central), meeting FDA health claim requirements. Incorporation of Chifaa improved cohesiveness and chewiness. High-amylose wheat (Svevo HA) additionally contributed to resistant starch content, further enhancing health functionality. These findings highlight the potential of hull-less barley in producing functional Mediterranean-foods that meet regulatory standards supporting dietary strategies for glycemic control and cardiovascular health.