Development of goat milk yogurt gummy jelly fortified with calcium and collagen

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, aw, 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). 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.