Rice Protein-Fortified Gummy: The Physicochemical, Bioactive and Sensory Evaluation

This study aimed to develop functional gummies enriched with protein from fully ripe (RRP) and green (GRP) Khao Dawk Mali 105 rice. Water in the standard formulation was replaced with protein extracts at 20–100% levels. The final protein content was significantly increased with increasing protein substitution, with a maximum of 12.63 g/100 g in the GRP-100 formulation. Higher protein levels generally decreased gel hardness, but a low substitution level (20%) significantly improved desirable textural properties such as springiness and chewiness. Meanwhile, moderate substitution (40%) maintained optimal structural integrity and achieved the best sensory preference within the RRP group. Bioactive evaluations showed GRP-100 possessed the highest total phenolic and flavonoid contents, alongside superior antioxidant capacity (DPPH and FRAP). Furthermore, GRP-100 achieved the highest overall consumer preference score (8.03). Moreover, electronic nose and tongue evaluations revealed that GRP formulations (especially GRP-100) exhibited the most intense and complex aroma profiles. This robust aroma may have contributed to masking bioactive-related bitterness and astringency, creating a balanced flavor that maximized consumer preference. All formulations showed good microbiological stability after 28 days of storage under refrigeration. GRP-100 provided the greatest improvement in protein enrichment, antioxidant capacity and overall consumer acceptance, whereas moderate substitution levels better preserved textural properties.