\documentclass[11pt,twoside]{article}\makeatletter \IfFileExists{xcolor.sty}% {\RequirePackage{xcolor}}% {\RequirePackage{color}} \usepackage{colortbl} \usepackage{wrapfig} \usepackage{ifxetex} \ifxetex \usepackage{fontspec} \usepackage{xunicode} \catcode`⃥=\active \def⃥{\textbackslash} \catcode`❴=\active \def❴{\{} \catcode`❵=\active \def❵{\}} \def\textJapanese{\fontspec{Noto Sans CJK JP}} \def\textChinese{\fontspec{Noto Sans CJK SC}} \def\textKorean{\fontspec{Noto Sans CJK KR}} \setmonofont{DejaVu Sans Mono} \else \IfFileExists{utf8x.def}% {\usepackage[utf8x]{inputenc} \PrerenderUnicode{–} }% {\usepackage[utf8]{inputenc}} \usepackage[english]{babel} \usepackage[T1]{fontenc} \usepackage{float} \usepackage[]{ucs} \uc@dclc{8421}{default}{\textbackslash } \uc@dclc{10100}{default}{\{} \uc@dclc{10101}{default}{\}} \uc@dclc{8491}{default}{\AA{}} \uc@dclc{8239}{default}{\,} \uc@dclc{20154}{default}{ } \uc@dclc{10148}{default}{>} \def\textschwa{\rotatebox{-90}{e}} \def\textJapanese{} \def\textChinese{} \IfFileExists{tipa.sty}{\usepackage{tipa}}{} \fi \def\exampleFont{\ttfamily\small} \DeclareTextSymbol{\textpi}{OML}{25} \usepackage{relsize} \RequirePackage{array} \def\@testpach{\@chclass \ifnum \@lastchclass=6 \@ne \@chnum \@ne \else \ifnum \@lastchclass=7 5 \else \ifnum \@lastchclass=8 \tw@ \else \ifnum \@lastchclass=9 \thr@@ \else \z@ \ifnum \@lastchclass = 10 \else \edef\@nextchar{\expandafter\string\@nextchar}% \@chnum \if \@nextchar c\z@ \else \if \@nextchar l\@ne \else \if \@nextchar r\tw@ \else \z@ \@chclass \if\@nextchar |\@ne \else \if \@nextchar !6 \else \if \@nextchar @7 \else \if \@nextchar (8 \else \if \@nextchar )9 \else 10 \@chnum \if \@nextchar m\thr@@\else \if \@nextchar p4 \else \if \@nextchar b5 \else \z@ \@chclass \z@ \@preamerr \z@ \fi \fi \fi \fi \fi \fi \fi \fi \fi \fi \fi \fi \fi \fi \fi \fi} \gdef\arraybackslash{\let\\=\@arraycr} \def\@textsubscript#1{{\m@th\ensuremath{_{\mbox{\fontsize\sf@size\z@#1}}}}} \def\Panel#1#2#3#4{\multicolumn{#3}{){\columncolor{#2}}#4}{#1}} \def\abbr{} \def\corr{} \def\expan{} \def\gap{} \def\orig{} \def\reg{} \def\ref{} \def\sic{} \def\persName{}\def\name{} \def\placeName{} \def\orgName{} \def\textcal#1{{\fontspec{Lucida Calligraphy}#1}} \def\textgothic#1{{\fontspec{Lucida Blackletter}#1}} \def\textlarge#1{{\large #1}} \def\textoverbar#1{\ensuremath{\overline{#1}}} \def\textquoted#1{‘#1’} \def\textsmall#1{{\small #1}} \def\textsubscript#1{\@textsubscript{\selectfont#1}} \def\textxi{\ensuremath{\xi}} \def\titlem{\itshape} \newenvironment{biblfree}{}{\ifvmode\par\fi } \newenvironment{bibl}{}{} \newenvironment{byline}{\vskip6pt\itshape\fontsize{16pt}{18pt}\selectfont}{\par } \newenvironment{citbibl}{}{\ifvmode\par\fi } \newenvironment{docAuthor}{\ifvmode\vskip4pt\fontsize{16pt}{18pt}\selectfont\fi\itshape}{\ifvmode\par\fi } \newenvironment{docDate}{}{\ifvmode\par\fi } \newenvironment{docImprint}{\vskip 6pt}{\ifvmode\par\fi } \newenvironment{docTitle}{\vskip6pt\bfseries\fontsize{22pt}{25pt}\selectfont}{\par } \newenvironment{msHead}{\vskip 6pt}{\par} \newenvironment{msItem}{\vskip 6pt}{\par} \newenvironment{rubric}{}{} \newenvironment{titlePart}{}{\par } \newcolumntype{L}[1]{){\raggedright\arraybackslash}p{#1}} \newcolumntype{C}[1]{){\centering\arraybackslash}p{#1}} \newcolumntype{R}[1]{){\raggedleft\arraybackslash}p{#1}} \newcolumntype{P}[1]{){\arraybackslash}p{#1}} \newcolumntype{B}[1]{){\arraybackslash}b{#1}} \newcolumntype{M}[1]{){\arraybackslash}m{#1}} \definecolor{label}{gray}{0.75} \def\unusedattribute#1{\sout{\textcolor{label}{#1}}} \DeclareRobustCommand*{\xref}{\hyper@normalise\xref@} \def\xref@#1#2{\hyper@linkurl{#2}{#1}} \begingroup \catcode`\_=\active \gdef_#1{\ensuremath{\sb{\mathrm{#1}}}} \endgroup \mathcode`\_=\string"8000 \catcode`\_=12\relax \usepackage[a4paper,twoside,lmargin=1in,rmargin=1in,tmargin=1in,bmargin=1in,marginparwidth=0.75in]{geometry} \usepackage{framed} \definecolor{shadecolor}{gray}{0.95} \usepackage{longtable} \usepackage[normalem]{ulem} \usepackage{fancyvrb} \usepackage{fancyhdr} \usepackage{graphicx} \usepackage{marginnote} \renewcommand{\@cite}[1]{#1} \renewcommand*{\marginfont}{\itshape\footnotesize} \def\Gin@extensions{.pdf,.png,.jpg,.mps,.tif} \pagestyle{fancy} \usepackage[pdftitle={Rediscovery of Couscous in the World}, pdfauthor={}]{hyperref} \hyperbaseurl{} \paperwidth210mm \paperheight297mm \def\@pnumwidth{1.55em} \def\@tocrmarg {2.55em} \def\@dotsep{4.5} \setcounter{tocdepth}{3} \clubpenalty=8000 \emergencystretch 3em \hbadness=4000 \hyphenpenalty=400 \pretolerance=750 \tolerance=2000 \vbadness=4000 \widowpenalty=10000 \renewcommand\section{\@startsection {section}{1}{\z@}% {-1.75ex \@plus -0.5ex \@minus -.2ex}% {0.5ex \@plus .2ex}% {\reset@font\Large\bfseries}} \renewcommand\subsection{\@startsection{subsection}{2}{\z@}% {-1.75ex\@plus -0.5ex \@minus- .2ex}% {0.5ex \@plus .2ex}% {\reset@font\Large}} \renewcommand\subsubsection{\@startsection{subsubsection}{3}{\z@}% {-1.5ex\@plus -0.35ex \@minus -.2ex}% {0.5ex \@plus .2ex}% {\reset@font\large}} \renewcommand\paragraph{\@startsection{paragraph}{4}{\z@}% {-1ex \@plus-0.35ex \@minus -0.2ex}% {0.5ex \@plus .2ex}% {\reset@font\normalsize}} \renewcommand\subparagraph{\@startsection{subparagraph}{5}{\parindent}% {1.5ex \@plus1ex \@minus .2ex}% {-1em}% {\reset@font\normalsize\bfseries}} \def\l@section#1#2{\addpenalty{\@secpenalty} \addvspace{1.0em plus 1pt} \@tempdima 1.5em \begingroup \parindent \z@ \rightskip \@pnumwidth \parfillskip -\@pnumwidth \bfseries \leavevmode #1\hfil \hbox to\@pnumwidth{\hss #2}\par \endgroup} \def\l@subsection{\@dottedtocline{2}{1.5em}{2.3em}} \def\l@subsubsection{\@dottedtocline{3}{3.8em}{3.2em}} \def\l@paragraph{\@dottedtocline{4}{7.0em}{4.1em}} \def\l@subparagraph{\@dottedtocline{5}{10em}{5em}} \@ifundefined{c@section}{\newcounter{section}}{} \@ifundefined{c@chapter}{\newcounter{chapter}}{} \newif\if@mainmatter \@mainmattertrue \def\chaptername{Chapter} \def\frontmatter{% \pagenumbering{roman} \def\thechapter{\@roman\c@chapter} \def\theHchapter{\roman{chapter}} \def\thesection{\@roman\c@section} \def\theHsection{\roman{section}} \def\@chapapp{}% } \def\mainmatter{% \cleardoublepage \def\thechapter{\@arabic\c@chapter} \setcounter{chapter}{0} \setcounter{section}{0} \pagenumbering{arabic} \setcounter{secnumdepth}{6} \def\@chapapp{\chaptername}% \def\theHchapter{\arabic{chapter}} \def\thesection{\@arabic\c@section} \def\theHsection{\arabic{section}} } \def\backmatter{% \cleardoublepage \setcounter{chapter}{0} \setcounter{section}{0} \setcounter{secnumdepth}{2} \def\@chapapp{\appendixname}% \def\thechapter{\@Alph\c@chapter} \def\theHchapter{\Alph{chapter}} \appendix } \newenvironment{bibitemlist}[1]{% \list{\@biblabel{\@arabic\c@enumiv}}% {\settowidth\labelwidth{\@biblabel{#1}}% \leftmargin\labelwidth \advance\leftmargin\labelsep \@openbib@code \usecounter{enumiv}% \let\p@enumiv\@empty \renewcommand\theenumiv{\@arabic\c@enumiv}% }% \sloppy \clubpenalty4000 \@clubpenalty \clubpenalty \widowpenalty4000% \sfcode`\.\@m}% {\def\@noitemerr {\@latex@warning{Empty `bibitemlist' environment}}% \endlist} \def\tableofcontents{\section*{\contentsname}\@starttoc{toc}} \parskip0pt \parindent1em \def\Panel#1#2#3#4{\multicolumn{#3}{){\columncolor{#2}}#4}{#1}} \newenvironment{reflist}{% \begin{raggedright}\begin{list}{} {% \setlength{\topsep}{0pt}% \setlength{\rightmargin}{0.25in}% \setlength{\itemsep}{0pt}% \setlength{\itemindent}{0pt}% \setlength{\parskip}{0pt}% \setlength{\parsep}{2pt}% \def\makelabel##1{\itshape ##1}}% } {\end{list}\end{raggedright}} \newenvironment{sansreflist}{% \begin{raggedright}\begin{list}{} {% \setlength{\topsep}{0pt}% \setlength{\rightmargin}{0.25in}% \setlength{\itemindent}{0pt}% \setlength{\parskip}{0pt}% \setlength{\itemsep}{0pt}% \setlength{\parsep}{2pt}% \def\makelabel##1{\upshape ##1}}% } {\end{list}\end{raggedright}} \newenvironment{specHead}[2]% {\vspace{20pt}\hrule\vspace{10pt}% \phantomsection\label{#1}\markright{#2}% \pdfbookmark[2]{#2}{#1}% \hspace{-0.75in}{\bfseries\fontsize{16pt}{18pt}\selectfont#2}% }{} \def\TheFullDate{2018-01-15 (revised: 15 January 2018)} \def\TheID{\makeatother } \def\TheDate{2018-01-15} \title{Rediscovery of Couscous in the World} \author{}\makeatletter \makeatletter \newcommand*{\cleartoleftpage}{% \clearpage \if@twoside \ifodd\c@page \hbox{}\newpage \if@twocolumn \hbox{}\newpage \fi \fi \fi } \makeatother \makeatletter \thispagestyle{empty} \markright{\@title}\markboth{\@title}{\@author} \renewcommand\small{\@setfontsize\small{9pt}{11pt}\abovedisplayskip 8.5\p@ plus3\p@ minus4\p@ \belowdisplayskip \abovedisplayskip \abovedisplayshortskip \z@ plus2\p@ \belowdisplayshortskip 4\p@ plus2\p@ minus2\p@ \def\@listi{\leftmargin\leftmargini \topsep 2\p@ plus1\p@ minus1\p@ \parsep 2\p@ plus\p@ minus\p@ \itemsep 1pt} } \makeatother \fvset{frame=single,numberblanklines=false,xleftmargin=5mm,xrightmargin=5mm} \fancyhf{} \setlength{\headheight}{14pt} \fancyhead[LE]{\bfseries\leftmark} \fancyhead[RO]{\bfseries\rightmark} \fancyfoot[RO]{} \fancyfoot[CO]{\thepage} \fancyfoot[LO]{\TheID} \fancyfoot[LE]{} \fancyfoot[CE]{\thepage} \fancyfoot[RE]{\TheID} \hypersetup{citebordercolor=0.75 0.75 0.75,linkbordercolor=0.75 0.75 0.75,urlbordercolor=0.75 0.75 0.75,bookmarksnumbered=true} \fancypagestyle{plain}{\fancyhead{}\renewcommand{\headrulewidth}{0pt}} \date{} \usepackage{authblk} \providecommand{\keywords}[1] { \footnotesize \textbf{\textit{Index terms---}} #1 } \usepackage{graphicx,xcolor} \definecolor{GJBlue}{HTML}{273B81} \definecolor{GJLightBlue}{HTML}{0A9DD9} \definecolor{GJMediumGrey}{HTML}{6D6E70} \definecolor{GJLightGrey}{HTML}{929497} \renewenvironment{abstract}{% \setlength{\parindent}{0pt}\raggedright \textcolor{GJMediumGrey}{\rule{\textwidth}{2pt}} \vskip16pt \textcolor{GJBlue}{\large\bfseries\abstractname\space} }{% \vskip8pt \textcolor{GJMediumGrey}{\rule{\textwidth}{2pt}} \vskip16pt } \usepackage[absolute,overlay]{textpos} \makeatother \usepackage{lineno} \linenumbers \begin{document} \author[1]{Ayse Nur Yüksel} \author[2]{Mehmet Durdu Oner} \author[3]{Mustafa Bayram} \affil[1]{ Gaziantep University} \renewcommand\Authands{ and } \date{\small \em Received: 8 December 2017 Accepted: 31 December 2017 Published: 15 January 2018} \maketitle \begin{abstract} World food industry is changing by re-discovering traditional food tastes and techniques. Due to increase in curiosity on gastronomy, new tastes and ?Geographical Signing-food origination?, local foods are started to re-designing by food industry. Couscous is one of them, which is the world-wide known traditional cereal product, today. Its popularity has been increasing, recently. Especially, in the Western market, it is prepared due to its taste, rapid preparation and usage in salads (tabulleh). There are three couscous types such as Turkish, African and pasta-like depending on the formulation, processing technique and usage. Pasta-like couscous is widely produced by pasta companies by using same pasta production line by changing the die of press. Couscous commonly produced by using semolina and sorghum in Africa and Asia, however in Turkey, traditional Turkish couscous is generally prepared by coating of bulgur granules with semolina, wheat flour; egg and water or milk. In the literature, studies have recently been made for enrichment of couscous by either substitution of semolina with legume flours and other grain flours or adding nutritious ingredients to the composition. Worldwide, total exportation and importation quantity of couscous are 124,481 and 126,799 tons, respectively. Nowadays, the need for easy prepared meals increased due to the fast lifestyles and people are more aware about the importance of nutritionally valued products and its benefits to health. Therefore, further studies should be made to produce nutritionally enriched products with fast cooked property to improve the quality properties without the forgetting old tastes. \end{abstract} \keywords{couscous, pasta-like, african, enriched.} \begin{textblock*}{18cm}(1cm,1cm) % {block width} (coords) \textcolor{GJBlue}{\LARGE Global Journals \LaTeX\ JournalKaleidoscope\texttrademark} \end{textblock*} \begin{textblock*}{18cm}(1.4cm,1.5cm) % {block width} (coords) \textcolor{GJBlue}{\footnotesize \\ Artificial Intelligence formulated this projection for compatibility purposes from the original article published at Global Journals. However, this technology is currently in beta. \emph{Therefore, kindly ignore odd layouts, missed formulae, text, tables, or figures.}} \end{textblock*} \let\tabcellsep& \par traditional food tastes and techniques. Due to increase in curiosity on gastronomy, new tastes and "Geographical Indication-food origination", local foods are started to redesigning by food industry. Couscous is one of them, which is the world-wide known traditional cereal product, today. Its popularity has been increasing, recently. Especially, in the Western market, it is prepared due to its taste, rapid preparation and usage in salads (tabbouleh). There are three couscous types such as Turkish, African and pasta-like depending on the formulation, processing technique and usage. Pasta-like couscous is widely produced by pasta companies by using same pasta production line by changing the die of press. Couscous commonly produced by using semolina and sorghum in Africa and Asia, however in Turkey, traditional Turkish couscous is generally prepared by coating of bulgur granules with semolina, wheat flour; egg and water or milk. In the literature, studies have recently been made for enrichment of couscous by either substitution of semolina with legume flours and other grain flours or adding nutritious ingredients to the composition. Worldwide, total exportation and importation quantity of couscous are 124, 481 and 126, 799 tons in 2016, respectively. Nowadays, the need for easy prepared meals increased due to the fast lifestyles and people are more aware about the importance of nutritionally valued products and its benefits to health. Therefore, further studies should be made to produce nutritionally enriched products with fast cooked property to improve the quality properties without the forgetting old tastes. \section[{Keywords: couscous, pasta-like, african, enriched.}]{Keywords: couscous, pasta-like, african, enriched.}\par NESCO started a new indication to preserve the tradition and taste comes from ancient. Therefore, "UNESCO-Creative City Network" based on gastronomy is a new issue to protect the traditional foods. Additionally, there is a big trend for "Geographical Indicated" of foods and other products overall the World. Each culture starts to re-discover their products. Bordeaux wine, Antep bulgur, bread, baklava and some other most popular products are some of "Geographically Signed" food products, and day by day the number of products dramatically increases.\par Couscous is a world-wide known traditional cereal product, which is a staple food of North Africa \hyperref[b0]{(Aboubacar and Hamaker, 2000;}\hyperref[b22]{Rahmani and Muller, 1996)} and Middle East cuisines. It can be consumed as salad (tabbouleh) and side dish with chicken U Pasta-like couscous is generally produced mechanically by using pressing technology {\ref (Çelik et al., 2004)}. Also, pasta-like couscous is widely produced by pasta/macaroni companies in same pasta production line by changing the die of press. The basic industrial and traditional African couscous processing steps are: a) mixing and agglomeration of Triticum durum semolina with water, b) steaming to precook, c) drying to preserve \hyperref[b1]{(Aboubacar et al., 2006;}\hyperref[b11]{Debbouz and Donnelly, 1996)} {\ref , d}) cooling, e) grading to separate by size and f) storage or packaging \hyperref[b14]{(Dick and Matsuo, 1988)}. Wheat flour, semolina, sorghum, millet, maize \hyperref[b15]{(Galiba et al., 1988)}, bulgur flour \hyperref[b26]{(Yuksel et al., 2017;}\hyperref[b27]{Yüksel et al., 2017;}\hyperref[b28]{Yüksel et al., 2018)} and barley \hyperref[b17]{(Kaup and Walker, 1986}) can be used in the couscous production.\par African and pasta-like couscouses were studied by \hyperref[b11]{Debbouz and Donnelly (1996)} whom compared home-made, commercial and extruded couscous samples. \hyperref[b22]{Rahmani and Muller (1996)} investigated thiamin and riboflavin contents of nine couscous samples (five traditional and four commercial) during preparation. In another study, the effects of different textures and types of endosperm on the production of couscous were observed by \hyperref[b15]{Galiba et al. (1988)}. Industrial quality (manufactured in Algeria) three durum wheat semolina were used as raw materials for the agglomeration of couscous experiments by \hyperref[b20]{Lefkir (2017)}.\par Different flour additions to African and pastalike couscous were also studied. \hyperref[b26]{Yuksel et al. (2017)} and \hyperref[b26]{Yuksel et al. (2017)} investigated the effects of bulgur flour (undersize bulgur) addition on the quality, sensory and texture properties of couscous. The effect of different decortications levels of sorghum kernel on couscous quality was also studied by \hyperref[b1]{Aboubacar et al. (2006)}. \hyperref[b23]{Sidibe (1981)} presented a paper in a conference about comparison of couscous yields of different varieties of sorghum grains. Couscous produced with sweet potato was studied by {\ref Kpomasse (2014)}. In the study of \hyperref[b21]{Opata (2007)}, fifteen varieties of water yam were used to produce fries, couscous and flour. Besides, technological feasibility to obtain glutenfree couscous based on rice -leguminous supplementation was studied by \hyperref[b9]{Benatallah et al. (2008)}. \section[{II. Economic Value of Couscous}]{II. Economic Value of Couscous}\par In terms of worldwide import quantity of couscous, Turkey ranks one hundred nineteenth between the years of 2012 to 2016. However, Turkey ranks forty-second in the list of exporters. Quantity of exported couscous decreased from 268 to 231 tons in 2016. Exportation of pasta and couscous is made from Turkey to Iraq, Japan, and United Arab Emirates etc. In Figures. {\ref 1 and 2}, the importer and exporter of first fifteenth countries in the world are given and the data was obtained from Trade Map . Worldwide, total exportation and importation quantity of couscous are 124,481 and 126,799 tons, respectively. Italy, France and Morocco exported couscous in 2016, in terms of quantity 37281, 34809 and 22113 tons, respectively. France ranks first in importers list with 31,436 tons and followed by United Kingdom, Belgium and United States of America with 16763, 8597 and 6870 tons in 2016, respectively. In the first quarter of 2017, Turkey ranks third for exported quantity of couscous after France and United States of America . According to Union of Organizations of Manufactures of Pasta Products of E.U., about 14.3 million tones pasta (including couscous) is produced worldwide in 2015 \hyperref[b4]{(Anonymous, 2015)}. In Turkey, the production of pasta quantity has been increased to 1315 thousand tons in 2015 \hyperref[b3]{(Anonymous, 2014)} and in terms of worldwide production quantity, Turkey ranks third after Italy and United States \hyperref[b4]{(Anonymous, 2015)}. On the contrary, the consumption quantity of pasta in Turkey is lower than other countries (7.5 kg per person per year). Wheat semolina is generally used as raw material in traditional couscous production. Durum wheat (Triticum durum) is the second -most widely cultivated wheat species after hard wheat (Triticum aestivum L.). Due to its extra-hard, translucent, light-color properties, it is mainly ground to make semolina for pasta and couscous \hyperref[b16]{(Gazza et al., 2011)}. \section[{Volume XVIII Issue I Version I}]{Volume XVIII Issue I Version I}\par Ash content of durum semolina indicates the bran content. The ash in commercial durum semolina is normally ranges from 0.55 to 0.75 \%. The protein content In modern life, need of easy and fast prepared, precooked and ready-to-eat, or ready-to-eat with the addition of small amount of hot water foods is increased. Besides the faster preparation, people are more aware that the nutritional value of a food product should be high. Therefore, higher protein and ash contents of bulgur are highlighting the economic and possible health benefit of milk, egg and bulgur containing enriched couscous.\par Further studies especially on enriched couscous are required to evaluate and improve its nutritional and sensory properties. Studies should be concentrated on the production of functional and/or gluten-free couscous, which can be a different and nutritious option for pasta or noodle.\par About couscous industry and market, the production technology should also be developed. Increase in consumption of traditional couscous will force the industry to produce couscous having traditional properties. Because, pasta-like couscous do not have big interest in contrast to traditionally produced couscous. Therefore, as a recommendation; couscous in industry should be produced at high capacity by using modern technology to obtain same specification with traditional ones. \section[{Volume XVIII Issue I Version I}]{Volume XVIII Issue I Version I} \begin{figure}[htbp] \noindent\textbf{1} \par \begin{longtable}{P{0.15819719953325553\textwidth}P{0.24944574095682615\textwidth}P{0.03173862310385064\textwidth}P{0.30052508751458573\textwidth}P{0.054054842473745625\textwidth}P{0.05603850641773629\textwidth}} \tabcellsep Nutrient\tabcellsep \multicolumn{2}{l}{Unit}\tabcellsep Value per 100 g\tabcellsep 1 Cup = 173.0g\\ \tabcellsep Proximates\tabcellsep \tabcellsep \tabcellsep \\ \tabcellsep Water\tabcellsep g\tabcellsep \tabcellsep 8.56\tabcellsep 14.81\\ \tabcellsep Energy\tabcellsep \multicolumn{2}{l}{kcal}\tabcellsep 376\tabcellsep 650\\ \tabcellsep Protein\tabcellsep g\tabcellsep \tabcellsep 12.76\tabcellsep 22.07\\ \tabcellsep Total Lipid (Fat)\tabcellsep g\tabcellsep \tabcellsep 0.64\tabcellsep 1.11\\ \tabcellsep Carbohydrate, by Difference\tabcellsep g\tabcellsep \tabcellsep 77.43\tabcellsep 133.95\\ \tabcellsep Fiber, Total Dietary\tabcellsep g\tabcellsep \tabcellsep 5\tabcellsep 8.7\\ Year 2018\tabcellsep Minerals Calcium, Ca Iron, Fe\tabcellsep \multicolumn{2}{l}{mg mg}\tabcellsep 24 1.08\tabcellsep 42 1.87\\ \tabcellsep Magnesium, Mg\tabcellsep \multicolumn{2}{l}{mg}\tabcellsep 44\tabcellsep 76\\ Volume XVIII Issue I Version I\tabcellsep Phosphorus, P Potassium, K Sodium, Na Zinc, Zn Vitamins Vitamin C, Total Ascorbic Acid Thiamin Riboflavin Niacin Vitamin B-6\tabcellsep \multicolumn{2}{l}{mg mg mg mg mg mg mg mg mg}\tabcellsep 170 166 10 0.83 0 0.163 0.078 3.49 0.11\tabcellsep 294 287 17 1.44 0 0.282 0.135 6.038 0.19\\ ( D D D D ) L\tabcellsep Folate, DFE Vitamin B-12\tabcellsep µg µg\tabcellsep \tabcellsep 20 0\tabcellsep 35 0\\ \tabcellsep Vitamin A, RAE\tabcellsep µg\tabcellsep \tabcellsep 0\tabcellsep 0\\ \tabcellsep Vitamin A, IU\tabcellsep IU\tabcellsep \tabcellsep 0\tabcellsep 0\\ \tabcellsep Vitamin D (D2 + D3)\tabcellsep µg\tabcellsep \tabcellsep 0\tabcellsep 0\\ \tabcellsep Vitamin D\tabcellsep IU\tabcellsep \tabcellsep 0\tabcellsep 0\\ \tabcellsep Lipids\tabcellsep \tabcellsep \tabcellsep \\ \tabcellsep Fatty Acids, Total Saturated\tabcellsep g\tabcellsep \tabcellsep 0.117\tabcellsep 0.202\\ \tabcellsep Fatty Acids, Total Monounsaturated\tabcellsep g\tabcellsep \tabcellsep 0.089\tabcellsep 0.154\\ \tabcellsep Fatty Acids, Total Polyunsaturated\tabcellsep g\tabcellsep \tabcellsep 0.252\tabcellsep 0.436\\ \tabcellsep Cholesterol\tabcellsep \multicolumn{2}{l}{mg}\tabcellsep 0\tabcellsep 0\\ \tabcellsep \multicolumn{2}{l}{As mentioned previously, bulgur, egg and milk}\tabcellsep \multicolumn{3}{l}{100 g. Its dietary fiber content is 3.5, 6.8, 1.8, 2.3, 1.3}\\ \multicolumn{3}{l}{mixture are traditionally used as ingredients in Turkish}\tabcellsep \multicolumn{3}{l}{and 4.3 times greater than rice, wheat flour, oatmeal,}\\ \multicolumn{3}{l}{couscous production. Bulgur is a whole grain product,}\tabcellsep \multicolumn{3}{l}{whole wheat bread, soybean and pasta, respectively}\\ \multicolumn{3}{l}{which is generally produced from Triticum durum wheat}\tabcellsep \multicolumn{3}{l}{(Bayram and Öner, 2007; Y?ld?r?m et al., 2008a, 2008b).}\\ \multicolumn{3}{l}{by cleaning, cooking, drying, tempering, debraning,}\tabcellsep \multicolumn{3}{l}{The protein contents of egg and milk are 12.17 and 3.30}\\ \multicolumn{3}{l}{milling, polishing (optional) and size classification}\tabcellsep \multicolumn{3}{l}{g 100 g-1 (Çelik et al., 2004), respectively. In addition,}\\ (\tabcellsep \tabcellsep \tabcellsep \multicolumn{3}{l}{they are rich in Na (sodium), K (potassium) and Ca}\\ \tabcellsep \tabcellsep \tabcellsep \multicolumn{3}{l}{(calcium). Turkish couscous produced with and without}\\ \tabcellsep \tabcellsep \tabcellsep \multicolumn{3}{l}{eggs have 11.04 and 11.27 \% of protein, 0.73 and 0.79}\\ \tabcellsep \tabcellsep \tabcellsep \multicolumn{3}{l}{\% of ash, 3.13 and 4.16 \% of dietary fiber, respectively}\\ \tabcellsep \tabcellsep \tabcellsep \multicolumn{3}{l}{(Çelik et al., 2004). In another study, Yüksel et al. (2017)}\end{longtable} \par \caption{\label{tab_1}Table 1 :}\end{figure} \footnote{© 2018 Global Journals 1} \footnote{© 2018 Global Journals} \backmatter \subsection[{Acknowledgement}]{Acknowledgement}\par This study was supported by 1002 -Short Term R\&D Funding Program of The Scientific and Technological Research Council of Turkey (TUBITAK) (Project No: 115O117). \begin{bibitemlist}{1} \bibitem[Kpomasse and Segla]{b18}\label{b18} \textit{}, C F P Kpomasse , Wilfrid Segla . \bibitem[Kaup and Walker ()]{b17}\label{b17} \textit{}, S M Kaup , C E Walker . \textit{Couscous in North-Africa. Cereal Foods World} 1986. 31 (2) p. . \bibitem[Y?ld?r?m et al. ()]{b24}\label{b24} ‘Bulgur milling using a helical disc mill’. A Y?ld?r?m , M Bayram , M D Öner . \xref{http://dx.doi.org/10.1016/j.jfoodeng.2008.01.010}{10.1016/j.jfoodeng.2008.01.010}. \url{http://dx.doi.org/10.1016/j.jfoodeng.2008.01.010} \textit{Journal of Food Engineering} 2008a. 87 (4) p. . \bibitem[Bayram and Öner ()]{b8}\label{b8} ‘Bulgur milling using roller, double disc and vertical disc mills’. M Bayram , M D Öner . \xref{http://dx.doi.org/10.1016/j.jfoodeng.2006.01.042}{10.1016/j.jfoodeng.2006.01.042}. \url{http://dx.doi.org/10.1016/j.jfoodeng.2006.01.042} \textit{Journal of Food Engineering} 2007. 79 (1) p. . \bibitem[Galiba et al. ()]{b15}\label{b15} ‘Couscous Quality of Sorghum with Different Kernel Characteristics’. M Galiba , R D Waniska , L W Rooney , F R Miller . \textit{Journal of Cereal Science} 1988. 7 (2) p. . \bibitem[Çelik et al. ()]{b10}\label{b10} ‘Couscous, a traditional Turkish food product: production method and some applications for enrichment of nutritional value’. ? Çelik , F I??k , O Gürsoy . \xref{http://dx.doi.org/10.1111/j.1365-2621.2004.00780.x}{10.1111/j.1365-2621.2004.00780.x}. \textit{International Journal of Food Science \& Technology} 2004. 39 (3) p. . \bibitem[Yuksel et al. ()]{b26}\label{b26} ‘Development and characterization of couscous-like product using bulgur flour as by-product’. A N Yuksel , M D Öner , M Bayram . \xref{http://dx.doi.org/10.1007/s13197-017-2926-8}{10.1007/s13197-017-2926-8}. \textit{Journal of Food Science and Technology} 2017. 54 (13) p. . \bibitem[Dick and Matsuo ()]{b14}\label{b14} ‘Durum Wheat and Pasta Products’. J W Dick , R R Matsuo . \textit{Chemistry and Technology}, Y Pomeranz (ed.) (St. Paul, Minnesota, USA) 1988. American Association of Cereal Chemists, Inc. II p. . (Third ed.) \bibitem[Aboubacar et al. ()]{b1}\label{b1} ‘Extent of decortication and quality of flour, couscous and porridge made from different sorghum cultivars’. A Aboubacar , N Yazici , B R Hamaker . \xref{http://dx.doi.org/10.1111/j.1365-2621.2005.01138.x}{10.1111/j.1365-2621.2005.01138.x}. \textit{International Journal of Food Science and Technology} 2006. 41 (6) p. . \bibitem[Benatallah et al. ()]{b9}\label{b9} ‘Gluten-free couscous preparation: Traditional procedure description and technological feasibility for three rice-leguminous supplemented formulae’. L Benatallah , A Agli , M N Zidoune . \textit{Journal of Food Agriculture \& Environment} 2008. 6 (2) p. . \bibitem[Lefkir et al. ()]{b20}\label{b20} ‘Hydration rate influence on the couscous quality’. S Y Lefkir , ; Karima , Abdenour Yesli , Ghania Ounane . \textit{Journal of Food Agriculture \& Environment} 2017. 15 (1) p. . \bibitem[Anonymous ()]{b5}\label{b5} \textit{List of importers and exporters in the world for couscous Retrieved 29}, Anonymous . \url{http://trademap.org/Index.aspx} 2017. 2017. \bibitem[Aboubacar and Hamaker ()]{b0}\label{b0} ‘Low molecular weight soluble starch and its relationship with sorghum couscous stickiness’. A Aboubacar , B R Hamaker . \xref{http://dx.doi.org/10.1006/jcrs.1999.0262}{10.1006/jcrs.1999.0262}. \textit{Journal of Cereal Science} 2000. 31 (2) p. . \bibitem[Anonymous ()]{b3}\label{b3} \textit{Makarna Üretimi Retrieved 29.05}, Anonymous . \url{http://www.makarna.org.tr/d/makarna-sektoru/makarna-uretimi/41/} 2014. 2017. \bibitem[Yüksel et al. ()]{b28}\label{b28} ‘Mathematical modeling of packed bed and microwave drying of enriched couscous’. A N Yüksel , M D Oner , M Bayram , M E Oner . \xref{http://dx.doi.org/10.1007/s11694-018-9787-3}{10.1007/s11694-018-9787-3}. \textit{Journal of Food Measurement and Characterization} 2018. 12 p. . \bibitem[Balc? and Bayram ()]{b6}\label{b6} ‘Modification of mechanical polishing operation using preheating systems to improve the bulgur color’. F Balc? , M Bayram . \xref{http://dx.doi.org/10.1016/j.jcs.2017.03.024}{10.1016/j.jcs.2017.03.024}. \url{https://doi.org/10.1016/j.jcs.2017.03.024} \textit{Journal of Cereal Science} 2017. 75 p. . (Supplement C) \bibitem[Nutrient Database for Standard Reference. release 28 ()]{b2}\label{b2} \textit{Nutrient Database for Standard Reference. release 28}, 23.03. \url{https://ndb.nal.usda.gov/ndb/foods/show/6497?manu=\&fgcd=\&ds=Standard\%20Reference} 2018. Beltsville, MD Retrieved. Nutrient Data Laboratory Research Service \bibitem[Gazza et al. ()]{b16}\label{b16} ‘Pastamaking and breadmaking quality of softtextured durum wheat lines’. L Gazza , D Sgrulletta , A Cammerata , G Gazzelloni , M Perenzin , N E Pogna . \xref{http://dx.doi.org/10.1016/j.jcs.2011.09.003}{10.1016/j.jcs.2011.09.003}. \textit{Journal of Cereal Science} 2011. 54 (3) p. . \bibitem[Debbouz and Donnelly ()]{b11}\label{b11} ‘Process effect on couscous quality’. A Debbouz , B J Donnelly . \textit{Cereal Chemistry} 1996. 73 (6) p. . \bibitem[Opata et al. (2007)]{b21}\label{b21} \textit{Production of Couscous and French Fries from Dioscorea Alata (Water Yam)}, D D Opata , A.-L , J Ellis , W O Oduro , I . 2007. September. Accra, Ghana. p. . (Paper presented at the Securing Livelihoods through Yams) \bibitem[Sidibe and Scheuring ()]{b23}\label{b23} S D Sidibe , M Scheuring , JF . \textit{October. Sorghum Couscous: Quality Considerations. Paper presented at the International Symposium on Sorghum Grain Quality}, (India) 1981. p. . ICRISAT Center Patancheru \bibitem[Bayram and Öner ()]{b7}\label{b7} ‘Stone, disc and hammer milling of bulgur’. M Bayram , M D Öner . \xref{http://dx.doi.org/10.1016/j.jcs.2004.12.004}{10.1016/j.jcs.2004.12.004}. \url{http://dx.doi.org/10.1016/j.jcs.2004.12.004} \textit{Journal of Cereal Science} 2005. 41 (3) p. . \bibitem[Y?ld?r?m et al. ()]{b25}\label{b25} ‘Ternary milling of bulgur with four rollers’. A Y?ld?r?m , M Bayram , M D Öner . \xref{http://dx.doi.org/10.1016/j.jfoodeng.2007.05.032}{10.1016/j.jfoodeng.2007.05.032}. \url{http://dx.doi.org/10.1016/j.jfoodeng.2007.05.032} \textit{Journal of Food Engineering} 2008b. 84 (3) p. . \bibitem[Demir et al. ()]{b12}\label{b12} ‘The Effect of Partial Substitution of Wheat Flour with Chickpea Flour on the Technological, Nutritional and Sensory Properties of Couscous’. B Demir , N Bilgicli , A Elgun , M K Demir . \xref{http://dx.doi.org/10.1111/j.1745-4557.2010.00359.x}{10.1111/j.1745-4557.2010.00359.x}. \textit{Journal of Food Quality} 2010. 33 (6) p. . \bibitem[Rahmani and Muller ()]{b22}\label{b22} ‘The fate of thiamin and riboflavin during the preparation of couscous’. N Rahmani , H G Muller . \xref{http://dx.doi.org/10.1016/0308-8146(95)00065-8}{10.1016/0308-8146(95)00065-8}. \textit{Food Chemistry} 1996. 55 (1) p. . \bibitem[Ahounou et al. ()]{b19}\label{b19} ‘Towards the development of sweet potato-based couscous for human consumption in Benin’. Jean Ahounou , Louis , Paul Houssou . \textit{African Journal of Biotechnology} 2014. 13 (43) p. . \bibitem[Yüksel et al. ()]{b27}\label{b27} ‘Usage of undersize bulgur flour in production of short-cut pasta-like couscous’. A N Yüksel , M D Öner , M Bayram . \xref{http://dx.doi.org/10.1016/j.jcs.2017.08.001}{10.1016/j.jcs.2017.08.001}. \url{http://dx.doi.org/10.1016/j.jcs.2017.08.001} \textit{Journal of Cereal Science} 2017. 77 p. . \bibitem[Demir and Demir ()]{b13}\label{b13} ‘Utilisation of buckwheat (Fagopyrum esculentum M.) and different legume flours in traditional couscous production in Turkey’. M K Demir , B Demir . \textit{Quality Assurance and Safety of Crops \& Foods} 2016. 8 (1) p. . \bibitem[Anonymous ()]{b4}\label{b4} \textit{World Pasta Production Retrieved 29}, Anonymous . \url{http://www.pasta-unafpa.org/ingstatistics5.htm} 2015. 2017. \end{bibitemlist} \end{document}