Influence of Defatted Rice Bran Protein Concentrate Addition on Characteristics of Spaghetti

Abstract

In recent years, there has been growing interest in utilizing agro-industrial by-products to develop nutritionally enhanced cereal-based foods. This study evaluates the incorporation of defatted rice bran protein concentrate (DRBPC), a protein-rich by-product of rice bran after oil extraction, as a partial substitute for semolina in spaghetti formulations. The main challenge addressed is the low protein quality and limited nutritional value of conventional spaghetti, along with the need to improve its functional and sensory properties using sustainable ingredients. DRBPC was incorporated at levels of 0, 2, 4, 8, and 10% to investigate its effects on chemical composition, color attributes, cooking quality, and sensory characteristics of spaghetti. Standard analytical procedures were applied, and data were statistically analyzed (P < 0.05). Results showed that DRBPC significantly increased protein and ash contents, reaching maximum values at 10% substitution, while carbohydrate content significantly decreased. Fat content showed no consistent trend across treatments. Cooking time, cooking loss, and water absorption increased significantly (P < 0.05), whereas volume expansion decreased with higher DRBPC levels. Color parameters were also significantly affected. Sensory evaluation indicated that the control sample had the highest acceptability, while the 8% and 10% DRBPC samples showed significantly lower scores than other treatments (P < 0.05). Overall, DRBPC can be incorporated up to 10% in spaghetti is technologically feasible, while 2–4% provides the best balance between nutritional improvement and product quality.