Green rice husk dietary fiber (GHDF) is an underutilized agricultural by-product with
promising potential for applications in the food industry. This study investigated
the effects of incorporating dietary fiber from GHDF at 1%, 3%, and 5% together with
different hydrocolloids, including xanthan gum (XG), carrageenan (CC), and guar gum
(GG), on the physical and chemical, textural properties, and consumer acceptance of
gummy products. The results showed that adding more GHDF increased the nutritional
value of the gummies, with total dietary fiber ranging from 1.01 to 5.02 g per 100
g of product. FTIR results also showed that fiber from green rice husk was present
in the gummies. The combined addition of GHDF and hydrocolloids also affected the
internal gel structure of the products. This interaction made the gel structure stronger,
resulting in firmer gummies with greater hardness, gumminess, and chewiness. In addition,
higher GHDF levels contributed to reduced syneresis. Among the hydrocolloids tested,
xanthan gum produced the strongest gel, while the formulation with 3% GG received
the highest consumer liking scores. These results suggest that GHDF could be used
as a useful ingredient to develop food products with higher nutritional value and
better use of agricultural by-products.
