Optimization of the Formulation of a Couscous Made from Durum Wheat/Barley - Experimental Design Method

Barley (Hordeum vulgare L.) is an excellent source of bioactive substances. The effect of incorporation of barley semolina on couscous quality was evaluated by using simplex-lattice.  The main objective of this study is to optimize a cooking properties and productivity of couscous making with durum wheat (A) and barley semolina (B). Swelling index (SI %), delitescence degree (DD %) and productivity (P %) of eight (08) formulations of couscous were evaluated.  The correlations are reasonably good, with R² values of 0.9438, 0.9965 and 0.9704 for (P %), (SI %), and (DD %) respectively. Regarding these results, optimal preparation can be classified as good technological and cooking quality.