| Issue |
BIO Web Conf.
Volume 236, 2026
72nd International Scientific Conference “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2025”
|
|
|---|---|---|
| Article Number | 01008 | |
| Number of page(s) | 7 | |
| Section | Food Science and Technology | |
| DOI | https://doi.org/10.1051/bioconf/202623601008 | |
| Published online | 25 May 2026 | |
Development and characterization of collagen desserts
Department of Biochemistry and nutrition, University of food technologies, 4002 Plovdiv, Bulgaria
* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
Abstract
The aim of the research was to evaluate the physicochemical, textural, and nutritional properties of collagen desserts incorporating skyr, quark and lyophilized strawberry powder. The assessment included the measurement of ash and moisture content, pH levels, titratable acidity, total soluble solids, water activity, vitamin C concentration, colour spectra, and a texture analysis to validate the new formulation. Texture profiling was performed using parameters such as hardness, cohesiveness, adhesiveness, gumminess, and springiness. The analysis of water activity and texture profile was repeated on day 5 of storage. The freeze- dried strawberry powder acted not only as a natural flavour but also as a natural colouring agent in the new formulations. The newly developed product demonstrated an enhanced protein profile. The results underscored the significance of functional protein nutrition in culinary applications.
© The Authors, published by EDP Sciences, 2026
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