Table 1.
Functional beverage physicochemical characterization.
| Hydrolyzed Collagen Concentration (%) | pH | Ash (%) | Fat (g/L) | Lactose (g/L) | Protein (g/L) |
|---|---|---|---|---|---|
| 0 | 5.10 ± 0.03 b | 0.82 ± 0.11 c | 0.20 ± 0.10 a | 27.09 ± 10.63 a | 9.13 ± 0.09 c |
| 0.3 | 7.07 ± 0.01 a | 0.83 ± 0.11 bc | 0.23 ± 0.06 a | 18.65 ± 8.60 a | 9.35 ± 0.10 b |
| 0.5 | 7.03 ± 0.03 a | 1.14 ± 0.02 ab | 0.27 ± 0.06 a | 20.10 ± 3.34 a | 9.45 ± 0.07 b |
| 0.7 | 7.36 ± 0.03 a | 1.03 ± 0.01 a | 0.27 ± 0.06 a | 15.12 ± 3.62 a | 9.48 ± 0.11 b |
| 1.0 | 7.39 ± 0.03 a | 1.19 ± 0.06 a | 0.23 ± 0.06 a | 28.26 ± 6.31 a | 9.75 ± 0.20 a |
Values are means ± SD based on 3 observations. Means with different lowercase letters differ (p ≤ 0.05).