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In this study, organic red Jasmine rice flour (RJF) is mixed with guar gum (GG), with carboxymethyl cellulose (CMC), and with xanthan gum (XG) at 0.0% (control), 0.2%, and 0.4%, respectively. They are all subjected to noodle formation. The results showed that XG increased the peak and breakdown viscosities of RJF (p < 0.05), while GG and CMC improved the setback viscosity (p < 0.05). Final viscosity is induced by the use of hydrocolloids (p < 0.05). The conclusion temperature and gelatinization enthalpy of RJF increased remarkably by using GG and CMC (p < 0.05). The use of GG (0.2%) give the highest values with respect to the textural properties of the rice noodles, including the tensile strength (47.25 g) and extensibility (16.02 mm). In contrast, it notably decreased cooking loss (p < 0.05). These parameters are determined to have the highest acceptability (5.70) in the noodle (p < 0.05). The total phenolic content and anitioxidant activities of the rice noodle are not affected by using hydrocolloids (p > 0.05).

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