Changes in the Physical, Chemical and Sensory Properties of Pasta Made by Partially Substituting Wheat Flour with Black Glutinous Rice Flour

Black glutinous rice flour (BGRF) had the potential to be used as a wheat substitute to increase the health-promoting nutritional value of pasta products. The purpose of this study was to investigate the possibility of using BGRF as an alternative to wheat flour in the production of pasta to improve its nutritional value. The research explored the physical, chemical, sensory properties, and consumer acceptance of pasta formulations with 0%, 20%, 40%, and 60% BGRF substitution. The findings revealed that pigmentation of BGRF contributed to increased phenolic compounds and antioxidant properties, which impacted physical and chemical properties of the pasta. The results indicated that a 40% substitution of BGRF was well-liked by consumers, while a 60% substitution led to decreased acceptance. The physical properties of uncooked pasta (UC-PAS) and cooked pasta (CK-PAS), such as moisture content and color values, were significantly influenced by the percentage of BGRF substitution. Specifically, the moisture content of UC-PAS decreased with higher BGRF substitution, resulting in changes in color values. These changes included an increase in redness, as well as a decrease in lightness and yellowness. Additionally, the pigmentation of BGRF contributed to increased phenolic compounds and antioxidant properties, which affected physical and chemical properties of the pasta. The pasta’s cooking quality, including cooking time (CKT), cooking loss (CKL), and cooking yield (CKY), also showed significant differences with varying percentages of BGRF substitution. Furthermore, the proximate composition indicated that the percentages of ash, protein, fat, and fiber increased as the proportion of BGRF increased, with pasta containing 60% BGRF demonstrating the highest values for these properties. All these findings provide evidence that BGRF substitution had a significant positive impact on the physical, chemical, and sensory properties of pasta. For example, the pasta had better antioxidant properties and was well-accepted by consumers. The potential for enhancing the nutritional profile of pasta products by substituting wheat flour with BGRF is noteworthy.