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<p>This study presents the development of functional couscous enriched with β-glucan through incorporation of a high β-glucan hull-less barley (cv. <i>Chifaa</i>), 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&#xa0;g/100&#xa0;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&#xa0;g β-glucan/serving (which is 157&#xa0;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.</p>

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Development of functional couscous samples with high β-glucan content and low or medium glycemic index

  • 期刊论文

  • 发表日期：

    2026年7月4日

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  • Kubra Ozkan,
  • Abderrazek Jilal,
  • Ece Surek,
  • Cagla Ozer,
  • Andrea Visioni,
  • Francesco Sestili,
  • Samuella Palombieri,
  • Osman Sagdic,
  • Hamit Koksel,
  • Ghizlane Salih

摘要

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.