A study on the difference between Wheat couscous and Traditional Acorn Couscous in Algeria.
The aim of this study was to compare the quality of industrial couscous "Safina" from Mostaganem with acorns couscous. To accomplish this work, physical tests (particle size, moisture, swelling index, water activity and color index), biochemical tests (dietary fiber, ash, fat and protein) and microbiological tests (yeasts and molds, Clostridium sulfito reducing and total germs) were conducted. From the two types of couscous, the results showed that acorns couscous is more interesting (Aw = 0.549) from commercial point of view that made of durum wheat (Aw = 0.615), the color index showed more pronounced yellow color for industrial couscous, which attracts the consumer, durum wheat couscous cooking quality (GI = 3.43) is greater than acorns couscous (GI = 2.10 ) and nutritional quality couscous with acorns (dietary fiber = 3.13%, ash = 1.54% and protein = 13.54%) is more significant than durum wheat couscous (dietary fiber = 0.51%, ash = 0.91% and protein = 14.96%). On the other hand, the durum wheat couscous is higher in protein (14.96% DM) than on acorns (13.54% DM). From a microbiological point, the two types of couscous are satisfactory. Yeasts and molds, Clostridium sulfito reducing and total germs counts showed well below values of thresholds determined by the regulation.