The properties of gluten-free rice muffins made with various amounts of processed rice flour were analyzed. The volume and specific volume were not statistically different among muffins made with weak wheat flour (control), 10% processed rice flour muffin (PRFM), and 20% PRFM. The muffin shapes of 10% PRFM and 20% PRFM were similar to the control. The springiness and cohesiveness of gluten-free rice muffins were not statistically different between each treatment. The chewiness and brittleness were not statistically different between the control, 20%, and 30% PRFM. The strength and hardness were not statistically different between the control, 10%, 20%, and 30% PRFM. For physical properties, gluten-free rice muffins made with processed rice flour showed more desirable hardness and brittleness than springiness and cohesiveness. In the principal component analysis, the variance proportion of principal component (PC) 1 was 0.624 while that of PC 2 was 0.161. The springiness, cohesiveness, and moisture of 10% PRFM were retained after two days of storage period with no significant difference. As a conclusion, 10% or 20% PRFM will be desirable for making gluten-free rice muffins.

Keywords: gluten free, rice muffin, processed rice flour, properties, rice flour