## 3 Results and Discussion
### Characteristics of Manufactured Cousous  
#### 3.2.1 Color Parameters Results  
The values of the colorimetric parameters of the different manufactured couscous are presented in Table 3.  
The color profile of the tested couscous (Table 3) represents a determining quality criterion influencing consumer acceptability and preferences [27; 28]. In general, all manufactured couscous exhibited high brightness \(L^{\star}\), ranging from 60.66 for C1 to 70.36 for C3 (\(p<0.05\)). A low yellowing index \(b^{\star}\) was observed for all couscous (from 10.42 for C1 to 16.03 for C3) and low values for red pigmentation \(a^{\star}\) (from 4.86 for C3 to 5.80 for C1). The browning index (BI) ranged from 29.64 for C3 to 39.34 for C1. [PERSON] et al. [13] evaluated the color of fermented sorghum and acorns. The results indicated high \(L^{\star}\) parameters for both flours (FA and FS values were 62.25 and 71.54, respectively). The elevated browning index observed in the C1, C2, and C3 couscous samples can be attributed to the proportion of fermented wheat and acorns incorporated. This browning happens because phenolic compounds undergo a chemical change, creating brown pigments called ortho-quinones during fermentation [21]. Although couscous made from fermented materials is appreciated for its brown color [7; 21], the C1 sample (FSF, FWS, and FAF) presents a particularly prized color. The results obtained for the colorimetric profile of the different couscous formulas are consistent with consumer sensory expectations, as color represents a key element of visual appeal and product acceptability. The preference for C1, with its darker, brown hue, reflects consumers' association of this color with authenticity, cultural tradition, and the sensory characteristics expected of fermented products. Similar findings have been reported in other studies on fermented cereal-based foods, where brownish tones were linked to perceptions of richer aroma, superior nutritional value, and greater overall acceptability [29]. This alignment confirms that the color attributes of fermented couscous play a crucial role in meeting consumer sensory expectations, in agreement with previous observations in comparable research. The survey results reveal that the most commonly used formulation is type 1 couscous (C1), adopted by 48.81% of respondents. This formulation is distinguished by its high fermented material content (16%), which gives it a more pronounced acidity than other types. Instrumental analyses indicate that sample C1 (formulated with FSF, FWS, and FAF) also has the highest browning index value, reflecting a brown color that is particularly appreciated by consumers [7; 21]. Although formulations C3 and C4 showed the highest swelling indices, indicating better absorption of sauces and therefore a softer, more desirable texture, consumer preferences seem to be mainly influenced by the brown color and tangy flavor characteristic of fermented couscous. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Cousc** & **C1** & **C2** & **C3** & **C4** \\ \hline \multicolumn{5}{c}{**Color Parameters**} \\ \hline \(L^{\star}\) & 60.66 \(\pm\) 0.90 \({}^{\text{c}}\) & 63.12 \(\pm\) 0.89 \({}^{\text{b}}\) & 70.36 \(\pm\) 1.49 \({}^{\text{a}}\) & 63.55 \(\pm\) 0.67 \({}^{\text{b}}\) \\ \(a^{\star}\) & 5.80 \(\pm\) 0.13 \({}^{\text{a}}\) & 5.25 \(\pm\) 0.06 \({}^{\text{b}}\) & 4.86 \(\pm\) 0.17 \({}^{\text{c}}\) & 5.68 \(\pm\) 0.10 \({}^{\text{a}}\) \\ \(b^{\star}\) & 10.42 \(\pm\) 0.35 \({}^{\text{d}}\) & 10.84 \(\pm\) 0.43 \({}^{\text{c}}\) & 16.03 \(\pm\) 0.36 \({}^{\text{a}}\) & 11.86 \(\pm\) 0.28 \({}^{\text{b}}\) \\ BI & 39.34 \({}^{\text{a}}\) & 36.88 \({}^{\text{b}}\) & 29.64 \({}^{\text{d}}\) & 36.45 \({}^{\text{c}}\) \\ \hline \hline \end{tabular}  
\(C\): couscous; \(L^{\star}\): lightness; \(a^{\star}\): red pigmentation; \(b^{\star}\): yellow pigmentation; BI: browning index. Letters \({}^{\text{a}-d}\) indicate significant differences for values on the same line at a 0.05 level.  
\end{table}