The Study and comparison of the effect of replacing semolina with black and red rice flours on qualitative properties and antioxidant activity of pasta

Black and red rice are rich in bioactive compounds, especially polyphenols, which exhibit strong antioxidant activity and may reduce the risk of chronic diseases. Pasta, as a widely consumed food, can be fortified with these rice flours to enhance its nutritional and functional properties. In this study, semolina was partially replaced with black and red rice flour (۵, ۱۰, and ۱۵%), while ۱۰۰% semolina pasta served as the control. The replacement levels were selected based on a preliminary trial, which indicated that levels up to ۱۵% maintained acceptable dough handling properties and pasta structure. Chemical composition, rheological behavior, texture, cooking quality, color indices (a, b, L*), total phenolic content (TPC), and antioxidant activity (DPPH radical scavenging) were evaluated before and after cooking. Results showed that increasing rice flour levels significantly enhanced crude fiber, TPC, and antioxidant activity (p ≤ ۰.۰۵). Rheological tests indicated higher water absorption, gluten softening, and starch gelatinization, while amylase activity and dough stability decreased. Chemical analysis revealed increased fat, protein, and ash contents. Cooking loss and weight gain rose with higher rice flour levels, whereas maximum cutting force decreased. Color indices shifted, with L* and b* decreasing in black rice samples, and a* increasing in red rice samples. Sensory evaluation indicated that pasta fortified with ۱۵% black rice flour was most preferred for texture and taste.

کلیدواژه ها:

Black rice ، red rice ، Pasta ، Antioxidant properties ، technological properties