Development and characterization of collagen desserts

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.