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The objective was to increase the efficiency in solubility of non-dairy creamer containing rice flour under the different flour soaking times (1, 2, and 3 hours), temperatures (70, 80 and 90 °C) and maltodextrin concentrations (10 and 15 %, w/v). In this research, it was found that stability of rice flour solution was higher at the gelatinization temperature of 90 °C than that of 80 °C. Total soluble solid (TSS) of the non-dairy creamer containing 15 % (w/w) maltodextrin contents was highest with a statistical significance (p £ 05). The apparent color of all the samples was brighter (L* = 88) than that of the control (L* = 85). For morphological test, all powder samples showed facets and sharp edges as well as had more canals and porosities. In addition, the solubility of the non-dairy creamer containing 15 % (w/w) maltodextrin contents was 98 %, while the solubility of the control was 47 %.
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