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 rice products in Thailand but applications to prepare gluten-free pasta are limited as JMRF amylose content is low.This research was carried out to develop JMRF suitable for gluten-free rice pasta Chef Pants (penne) (GFRP) by adding soy protein isolate (SPI, 5%), egg white protein powd