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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
56 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“Cooked couscous hardness correlated positively (r = 0.79, P < 0.05) with apparent amylose content of flour”
apparent amylose content → correlates positively → cooked couscous hardness
“Addition of 2% oil to the cooking water considerably improved the texture of some sorghum couscous to a level comparable to that of durum wheat couscous.”
addition of 2% oil → improves → texture of sorghum couscous
“Cooked sorghum couscous stickiness was positively correlated (r = 0.89, P < 0.01) with the amount of damaged starch in flour.”
damaged starch → correlates positively → cooked sorghum couscous stickiness
“Cooked couscous hardness correlated negatively (r = -0.75, P < 0.05) with flour peak viscosity.”
flour peak viscosity → correlates negatively → cooked couscous hardness
“The variety considered good for couscous had a low POX content.”
sorghum variety → have low POX content → good for couscous