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Propylene Glycol Alginate (PGA) and Soy Flour (SF) were used to enhance qualities of rice spaghetti. Rice spaghetti was extruded using high-shear extruder. Cooking qualities and textural properties of rice spaghetti were determined. The optimum formulation was determined when the level of SF was 20% to 30% in combined with 0.3% to 0.5% PGA, leading to the acceptable cooking loss (5.45–8.31%) and firmness (3.38–4.19 N) when compared with commercial gluten free spaghetti. Sensory evaluation showed that rice spaghetti with 20% SF and 0.3% PGA received the liking scores insignificantly different (p > 0.05) from commercial gluten free spaghetti on all attributes.
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