Influence of physicochemical properties on the production of alternative healthy gummy jelly from tilapia (Oreochromis niloticus) skin with added Thai rice powder

•Novel gummy jelly energy snack for athletes from tilapia gelatine and rice powder.•Gelatin extracted by acid and alkaline hydrolysis from Nile Tilapia fish skin.•Extracted gelatine is protein-rich with high gel strength.•Tilapia gelatine and rice powder gummy jelly is rich in protein and carbohydrates.•Potential as a healthy supplement in the food industry. We developed a new healthy gummy jelly from tilapia skin-derived gelatine and four rice cultivar powders. The gelatine from the tilapia fish skin was obtained using acid and alkaline extraction. The extracted gelatine comprised 96.77 ± 0.96 % protein and featured a breaking force of 5.21 ± 0.58 g, which indicates high gel strength. The fish gelatine was combined with the rice varieties to produce a gummy jelly with an enhanced nutritional value, and its flavor profile was determined. Gummy jelly products with added black sticky rice powder exhibited the highest protein and carbohydrate contents. The gummy jelly supplemented with rice berry had the highest score, with 90 % acceptance, on a nine-point hedonic scale. Microbiological analysis showed that no microorganisms were detected in any of the samples. These results indicate that fish gelatine and rice powder may be used as nutritive ingredients in sports food to improve athletic performances.