Effect of Partial Substitution of Refined Wheat Flour with Tubtim Chumphae Rice Flour on the Physicochemical Properties and Quality of Pasta

Pasta, a globally appreciated staple food, is an excellent source of carbohydrates. Nevertheless, wheat-based pasta contains certain nutrients. Thus, a new product with enhanced nutritional value is required to overcome this nutritional limitation and enhance the health-related advantages of pasta. A feasible strategy is to partially replace wheat flour with Tubtim Chumphae rice (TCR) flour. This study aimed to manufacture tagliatelle pasta using a formulation wherein wheat flour is replaced by 0%, 15%, 30%, 45%, and 60% TCR flour. The microstructure, color, texture, total phenol and anthocyanin levels, antioxidant activity, cooking properties, and proximate composition profiles of the product, along with its sensory attributes, were evaluated. Sample analyses indicated that TCR incorporation elevated the levels of fiber, proteins, lipids, and ash content in comparison to pasta devoid of TCR flour. Furthermore, the yellowness and brightness diminished significantly compared to the control. In TCR-fortified pasta, the cooking time and yield were reduced, but cooking loss increased. However, the concentrations of total phenolics and anthocyanins, as well as antioxidant activity, were also markedly elevated. In addition, the pasta displayed an evidently undesirable texture, including surface roughness, particularly when TCR levels were more than 45%. These findings indicate that replacing wheat flour with TCR flour enhanced the functional and nutritional value of pasta, making TCR flour a feasible functional food ingredient.