In this study, rice noodles were developed with the goal of improving texture, cooking quality, sensory attributes, and reducing glycemic impact by adding transglutaminase (TG), soybean protein isolate (SPI), and konjac glucomannan (KGM) to indica rice flour using a single-screw extruder. Compared to the control group without these additives, the textural analysis results showed that the addition of 0.5 % TG, 0.5 % KGM, and 3 % SPI significantly improved chewiness. For cooking and sensory quality, this formulation exhibited the lowest cookin...
