Enhancing protein content and functional properties of gluten-free black glutinous rice flour and tapioca starch pasta fortified with chicken meat
Main Article Content
Abstract
The growing demand for gluten-free foods has increased interest in developing pasta products with improved nutritional value and quality attributes. This study aimed to formulate gluten-free pasta using black glutinous rice flour and tapioca starch fortified with minced chicken meat and to evaluate the effects of chicken meat incorporation on physicochemical properties, antioxidant capacity, texture, nutritional composition, and sensory acceptability. Chicken meat–fortified pasta (CFP) was prepared by replacing black glutinous rice flour and tapioca starch with minced chicken meat at 0, 20, 30, and 40 g /100 g of total flour and compared with conventional wheat pasta (WP). Chicken meat incorporation significantly affected pasta qualities (p < 0.05). CFP samples exhibited darker color, higher redness, and lower lightness and yellowness than WP due to the presence of anthocyanins from black glutinous rice flour. Antioxidant activity, total phenolic content, and anthocyanin levels were significantly higher in CFP than in WP but decreased with increasing chicken meat levels as a result of phenolic dilution. Increasing chicken meat content prolonged optimum cooking time and increased water absorption, while reducing cooking loss, volume expansion, and water solubility, indicating improved cooking stability. Texture profile analysis showed that moderate chicken meat incorporation (20 g/100 g) enhanced hardness and gumminess, partially compensating for the absence of gluten, whereas higher meat levels negatively affected cohesiveness, springiness, and chewiness. Proximate analysis revealed progressive increases in protein, fat, ash, and moisture contents with increasing chicken meat levels, with the highest protein content observed at 40 g/100 g of chicken meat sample. Sensory evaluation indicated that all CFP samples were acceptable, with the 20 g/100 g formulation achieving the highest overall acceptability among gluten-free samples. In conclusion, chicken meat–fortified gluten-free pasta based on black glutinous rice flour and tapioca starch is a promising functional food, with 20 g/100 g of chicken meat providing the optimal balance between nutritional enhancement and product qualities.
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