Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch (8%) concentrations. Rice flour concentration was varied (0, 1, 3, and 5%) in order to evaluate changes in physicochemical properties of crabstick pastes. The physical properties of cooked gels were measured during refrigerated and frozen storage. Rice pastes with various concentrations of rice flour (5 to 40%) mixed in water, demonstrated similar patterns for differential scanning calorimetry (DSC) with endothermic peaks at around 63.5°C. During refrigerated storage up to 21 days, gel strength increased gradually, while cohesiveness was not significantly changed (P>0.05). At 1% rice flour addition, fracture gel properties during 21 days of refrigerated storage showed optimum results. During frozen storage, water retention ability (WRA) gradually decreased as freeze-thaw (F/T) cycles were extended. However, the water loss was minimized as rice flour concentration increased. Two different crabstick samples (control and 1% rice flour) demonstrated no significant difference (P>0.05) in gel hardness and cohesiveness, respectively. Rice flour (1%) can, therefore, be used to replace various starches as a functional ingredient in premium crabstick formulations. / Graduation date: 2012