Physicochemical Properties and Sensory Evaluation of Low-Sugar Collagen Jelly Using Fruit and Vegetable Powder

Abstract

The collagen jelly market is expanding amidst rising consumer health consciousness. However, the high sugar and calorie contents of traditional collagen jellies make them unsuitable for patients with diabetes or obesity. The aim of this study is to develop a low-sugar collagen jelly using fruit and vegetable powder (apple, carrot, and tomato) and to identify the optimal manufacturing conditions by evaluating physicochemical and sensory properties. Texture profile analysis (TPA), proximate composition, color analysis, total flavonoid and polyphenol content, and antioxidant activity were evaluated in jellies containing 0–10% fruit and vegetable powder. Sensory evaluation on color, flavor, taste, texture, and overall preference was performed using a seven-point Likert scale. The antioxidant capacity of the jelly increased with the addition of the fruit and vegetable powder. Among the formulations evaluated, jelly containing 8% mixed powder achieved the highest preference score, highlighting its potential for consumer acceptance. This result can be attributed to the successful integration of a low-sugar base with antioxidant-rich powders, which offers both health benefits and strong consumer appeal.