DEVELOPMENT OF GOAT MILK YOGURT GUMMY JELLY FORTIFIED WITH CALCIUM AND COLLAGEN

Sumalee Musika; Puridet Aupari; Witsanuwat Bunmathon; Chanida Kupradit; Araya Ranok; Seksan Mangkalanan; Chompoonuch Khongla

Authors

Sumalee Musika Department of Applied Biology, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan
Puridet Aupari Department of Applied Biology, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan
Witsanuwat Bunmathon Department of Applied Biology, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan
Chanida Kupradit Department of Applied Biology, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan
Araya Ranok Department of Applied Biology, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan
Seksan Mangkalanan Department of Applied Biology, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan
Chompoonuch Khongla Department of Applied Biology, Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan

Keywords:

Goat’s milk yogurt, Gummy jelly, Collagen, Antioxidant activity, Product qualities

Abstract

The aim of this work was to develop goat’s milk yogurt (GMY) gummy jelly fortified with 1% calcium and various levels of collagens (1, 1.5, and 2.0%). The GMY-gummy jelly qualities were determined. The results found that GMY-gummy jelly fortified with 1% calcium and 2% collagen (T3) contained higher protein content, antioxidant activities, and all sensory attributes score than control (GMY-gummy jelly without the addition of calcium and collagen). The product qualities of T3 including pH, titratable acidity (TA), total soluble solid, Brix/Acid ratio, protein, ash, moisture, a_w, ABTS radical scavenging activity, ferric reducing antioxidant power, and metal chelating activity were 4.43, 0.76%, 57.87 g/100 g, 76.06, 10.19%, 1.60%, 29.48%, 0.8083, 13.86 mg Trolox equivalents/100 g, 20.87 mg Trolox equivalents/100 g, and 86.64 mg EDTA equivalents/100 g, respectively. In addition, GMY-gummy jelly with 2% collagen whose score was 7.62-7.87 (Like Moderately to Like Very Much), was accepted by 300 people. Moreover, its microbiological qualities did not exceed the limitation of Thai community product standard (520/2547)²⁶. Our findings indicated that the developed goat’s milk yogurt gummy jelly with 1% calcium and 2% collagen is potentially a good source of protein, minerals, and antioxidant substances.

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