Publications by authors named "Mehmet Durdu Oner"
Development and characterization of couscous-like product using bulgur flour as by-product.
J Food Sci Technol
December 2017
Couscous is produced traditionally by agglomeration of semolina with water. The aims of this study were: to produce couscous-like product by substitution of semolina with bulgur by-product (undersize bulgur); to find optimum quantity of bulgur flour and processing conditions. In order to determine the optimum processing parameters and recipes; 0, 25 and 50% of bulgur containing couscous-like samples were prepared.
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- The study analyzed how soaking time, temperature, and ultrasound application affect the texture of chickpeas.
- Significant findings showed that both soaking time and temperature, as well as ultrasonic power, greatly influenced the chickpea's texture.
- The results suggested that ultrasonic treatments could effectively reduce cooking time while improving the texture, making it useful for food processing applications like hummus and canned products.