Development of Strawberry Dessert Jelly Fortified with Collagen Hydrolysate
Abstract
The aim of this research was to develop strawberry dessert jelly fortified with collagen hydrolysate. The concentrated strawberry syrup used as main raw material in this experiment is the by-product from frozen strawberry industry. The selection of basic formula of dessert jelly and the study of strawberry syrup to water ratios (100: 0, 80: 20, 60: 40 and 40: 60 (w/w)), the contents of carrageenan (0.8%, 1.0%, 1.2% and 1.4%) and collagen hydrolysate (0%, 0.3%, 0.6%, 0.9% and 1.2%) in strawberry dessert jelly fortified with collagen hydrolysate were investigated. Results showed that the use of concentrated strawberry syrup (no dilute), 1.2% carrageenan and 0.9% collagen hydrolysate in strawberry dessert jelly fortified with collagen hydrolysate showed the highest consumer acceptance and liking score was like very much.
Keywords : concentrated strawberry syrup, jelly, carrageenan, collagen hydrolysate
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