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Water in the standard formulation was replaced with protein extracts at 20\u2013100% 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.<\/jats:p>","DOI":"10.3390\/foods15173148","type":"journal-article","created":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T16:07:32Z","timestamp":1788538052000},"page":"3148","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Rice Protein-Fortified Gummy: The Physicochemical, Bioactive and Sensory Evaluation"],"prefix":"10.3390","volume":"15","author":[{"given":"Tarathep","family":"Siripan","sequence":"first","affiliation":[{"name":"Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"methodology","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"data-curation","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"},{"role":"visualization","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"}]},{"given":"Hua","family":"Li","sequence":"additional","affiliation":[{"name":"Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China"},{"name":"Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, China"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"writing-review-editing","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5447-096X","authenticated-orcid":false,"given":"Sirithon","family":"Siriamornpun","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand"},{"name":"Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"},{"role":"project-administration","vocabulary":"credit"},{"role":"funding-acquisition","vocabulary":"credit"},{"role":"resources","vocabulary":"credit"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Shoukat, R., Cappai, M., Pilia, L., and Pia, G. 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