Biofortification of Fresh Brown Rice Pasta with Calcium-Rich Green Leafy Vegetables for Enhanced Nutritional Quality

Abstract

The rising demand for gluten-free, nutrient-rich foods has driven interest in functional pasta alternatives. This study developed gluten-free fresh pasta from brown rice flour fortified with high-calcium leafy vegetables─Chinese Kale, False Pak Choi, and Thai Basil. These were compared with commercial wheat pasta and a brown rice control. Samples were analyzed for physical (color, texture), chemical (calcium, gluten), microbial, and sensory properties. Fortified pastas showed significant differences (p ≤ 0.05) in color and texture, with slightly reduced firmness. Calcium levels were about four times higher than in the controls. Gluten was detected only in the wheat pasta (>20 mg/kg), confirming the gluten-free status of brown rice variants. Sensory evaluation indicated significant differences across all attributes, with acceptability scores ranging from 6 to 8. False Pak Choi pasta received the highest ratings for texture, appearance, and taste. This product shows promise as a functional gluten-free option.