https://m2.mtmt.hu/ eng 2026-05-31 03:01 JournalArticle 37054296 VALIDATED true 0 false 2026-05-24T01:58:36.058+0000 2026-05-24T01:57:44.294+0000 2026-03-31T09:05:10.387+0000 true 10040187 Székelyhidi Rita /api/author/10040187 Author Rita Székelyhidi (Élelmiszertudomány) true 10040187 2026-05-24T01:57:34.041+0000 2026-05-24T01:57:34.252+0000 true 521 Szuper Admin /api/admin/521 Admin Admin Szuper (admin) true false false true 24 24 /api/publicationtype/24 PublicationType Journal Article 1 true 24 JournalArticle true 10000059 Article true 24 24 /api/publicationtype/24 PublicationType Journal Article 1 true 24 JournalArticle /api/subtype/10000059 Szakcikk SubType Article (Journal Article) 101 true 10000059 true 1 /api/category/1 Category Scientific true 1 Chaikwang, Tipaukson true true /api/journal/10046482 REVIEWED FOODS 2304-8158 true false 10046482 false 10046482 true 2304-8158 Journal FOREIGN 15 7 1114 1114 2026 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. true 2026 true true true false false false GOLD 2026-05-24 false http://www.mdpi.com/journal/foods 0 0 0 0 0 0 0 0 0 0 0 0 1 1 D1 480755 false false false false 2026-06-29T09:05:16.267+0000 4 27 0 3 0 true Language 10002 /api/language/10002 English Angol English true 2 true PersonAuthorship 136367470 /api/authorship/136367470 Chaikwang, Tipaukson 1 0.33333334 true false false Chaikwang Tipaukson true false false AuthorshipType 1 /api/authorshiptype/1 Author 0 true 0 true false true PersonAuthorship 136367471 /api/authorship/136367471 Li, Hua 2 0.33333334 false false false Li Hua true false false AuthorshipType 1 /api/authorshiptype/1 Author 0 true 0 true false true PersonAuthorship 136367472 /api/authorship/136367472 Siriamornpun, Sirithon 3 0.33333334 false true false Siriamornpun Sirithon true false false AuthorshipType 1 /api/authorshiptype/1 Author 0 true 0 true false true PublicationIdentifier 31773480 /api/publicationidentifier/31773480 DOI: 10.3390/foods15071114 PlainSource 6 /api/publicationsource/6 DOI PublicationSourceType 10001 /api/publicationsourcetype/10001 DOI true true true DOI DOI https://doi.org/@@@ true true 6 true IDENTICAL 10.3390/foods15071114 https://doi.org/10.3390/foods15071114 false true PublicationIdentifier 32397920 /api/publicationidentifier/32397920 WoS: 001738856900001 PlainSource 1 /api/publicationsource/1 WoS PublicationSourceType 10003 /api/publicationsourcetype/10003 Indexelő adatbázis false true true WoS WoS https://www.webofscience.com/wos/woscc/full-record/@@@ true true 1 true IDENTICAL 001738856900001 https://www.webofscience.com/wos/woscc/full-record/001738856900001 false true PublicationIdentifier 31773481 /api/publicationidentifier/31773481 Other URL: https://www.mdpi.com/2304-8158/15/7/1114 PlainSource 40 /api/publicationsource/40 Other URL PublicationSourceType 10006 /api/publicationsourcetype/10006 Link true true true Egyéb URL Other URL @@@ true true 40 true https://www.mdpi.com/2304-8158/15/7/1114 https://www.mdpi.com/2304-8158/15/7/1114 false true PredatorRating 11744011 /api/predatorrating/11744011 Norwegian Register for Scientific Journals:480755 FOODS 2304-8158 RatingType 10033 /api/ratingtype/10033 Norwegian Register for Scientific Journals norveg true true 480755 true true SjrRating 11735122 /api/sjrrating/11735122 sjr:D1 (2026) Scopus - Health Professions (miscellaneous) FOODS 2304-8158 6 0.1 journal RatingType 10002 /api/ratingtype/10002 sjr sjr true true ClassificationExternal 3601 /api/classificationexternal/3601 Scopus - Health Professions (miscellaneous) true 3601 true D1 FROM_LAST_YEAR true true Reference 74140059 /api/reference/74140059 1. 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Effects of Green Rice Husk Dietary Fiber and Hydrocolloids on the Physicochemical, Structural, Bioactive, and Sensory Properties of Gummy Products. (2026) FOODS 2304-8158 15 7 p. 1114<div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >Chaikwang Tipaukson </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >Li Hua </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >Siriamornpun Sirithon </span> </div> </div> <div class="title"><a href="/gui2/?mode=browse&params=publication;37054296" target="_blank">Effects of Green Rice Husk Dietary Fiber and Hydrocolloids on the Physicochemical, Structural, Bioactive, and Sensory Properties of Gummy Products</a></div> <div> <span class="journal-title">FOODS</span> <span class="journal-issn">( <a target="_blank" href="https://portal.issn.org/resource/ISSN/2304-8158">2304-8158</a>)</span>: <span class="journal-volume">15</span> <span class="journal-issue">7</span> <span class="page"> p. 1114. </span> <span class="year">(2026)</span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Language: English | </span> <span class="identifiers"> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="10.3390/foods15071114" target="_blank" href="https://doi.org/10.3390/foods15071114"> DOI </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:blue" title="001738856900001" target="_blank" href="https://www.webofscience.com/wos/woscc/full-record/001738856900001"> WoS </a> </span> <span class="id identifier oa_none" title="none"> <a style="color:black" title="https://www.mdpi.com/2304-8158/15/7/1114" target="_blank" href="https://www.mdpi.com/2304-8158/15/7/1114"> Other URL </a> </span> </span> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;37054296&sort=publishedYear,desc&sort=title"> Number of cited publications: 1 </a> </div> <div class="mtid"><span class="long-pub-mtid">Publication: 37054296</span> | <span class="status-data status-VALIDATED"> Validated </span> Citing | <span class="type-subtype">Journal Article ( Article ) </span> | <span class="pub-category">Scientific</span> | <span class="publication-sourceOfData">WoS-XML</span> </div> <div class="lastModified">Last Modified: 2026.05.24. 03:57 Admin Szuper (admin) </div> </div></div>