Innovation Owner
Miss KAMONPON ARUNPAS
Student
Details
This study focuses on formula development and properties analysis of collagen-fortified kombucha jelly to create a novel product for the health and beauty market. Sensory testing was conducted to evaluate quality and consumer satisfaction.
This study focuses on formula development and properties analysis of collagen-fortified kombucha jelly in terms of taste, appearance, and benefits to create a novel product that meets the needs of the health and beauty beverage market. Sensory testing was conducted to evaluate the quality and consumer satisfaction.
Objective
The objectives include studying kombucha production from green and black tea, determining optimal concentrations for collagen-fortified jelly, and analyzing its physical, chemical, and antioxidant properties, as well as consumer satisfaction.
- To study the production of kombucha from green tea and black tea.
- To study the optimal concentration for the production of collagen-fortified kombucha jelly.
- To study the physical and chemical properties of collagen-fortified kombucha jelly.
- To study the antioxidant capacity of collagen-fortified kombucha jelly.
- To study consumer satisfaction with collagen-fortified kombucha jelly.