Pasting Property of Jasmine Rice Flour, Quality and Sensory Evaluation of Gluten-Free Rice Penne as Affected by Protein and Hydrocolloid Addition

Jasmine rice flour (JMRF) is one of the most popularly consumed products in Thailand but applications to prepare gluten-free pasta are limited as JMRF amylose content low. This research was carried out develop suitable for (penne) (GFRP) by adding soy protein isolate (SPI, 5%), egg white powder (EW, 5%) and hydrocolloids (guar gum, GG xanthan XG, 1%). blended with proteins investigated pasting properties. EW SPI showed highest peak viscosity, whereas setback values observed or XG were not significantly different. GFRP prepared determined content, color sensory evaluation. The ranged from 10.50 10.95% higher than penne without (control). had yellowness EW. Adding SPI, gums reduced cooking loss, while evaluation a liking score Results suggested that improved properties, acceptance. promise new alternative sustainable source replace wheat products. However, characteristics, such product chemical composition, texture analysis nutritional benefits require further