Development of nutrient-enriched gluten-free pasta using brown rice flour and green leafy vegetables as natural sources of calcium and dietary fiber

The growing demand for gluten-free products with improved nutritional value has driven the development of alternative pasta formulations. This study focused on creating gluten-free pasta enriched with calcium and dietary fiber using brown rice flour (BRF) and three green leafy vegetables: Chinese Kale, False Pak Choi, and Thai Basil. Each vegetable was blanched and added at 19.60% to a base formula of BRF (52.25%), egg (19.60%), water (6.53%), xanthan gum (1.05%), and olive oil (0.98%). The pasta was shaped with a lab-scale machine and dried at 60 °C for 3 h. Products were assessed for color, chemical composition, cooking qualities, and sensory attributes, and compared with wheat flour and BRF-only pasta. Results indicated that the type of vegetable significantly influenced pasta color and nutritional quality. All gluten-free samples had gluten levels below 20 ppm, confirming compliance with gluten-free standards. Calcium content ranged from 145.50 to 157.50 mg/100 g, while dietary fiber ranged from 6.52 to 6.92 g/100 g. Among the samples, pasta enriched with False Pak Choi demonstrated the most favorable combination of nutritional value, physical properties, and sensory attributes. This study demonstrates the potential of using calcium- and fiber-rich green leafy vegetables to enhance the nutritional profile of gluten-free pasta, offering a health-conscious option for consumers with specific dietary needs.