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@article{206546,
        author = {Ganesh kumar Rengasamy and Mary Grace Bungcas Madayag and Fanta  Tasfaye Tiye},
        title = {Development and Sensory Evaluation of Instant Coffee Fortified with Bone-Derived Collagen},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {13},
        number = {2},
        pages = {2835-2844},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=206546},
        abstract = {This study revealed the development of instant coffee-collagen fusion powder using collagen extracted from Ethiopian cattle bones and Ethiopian Arabica coffee. Different coffee – to- collagen formulation (90:10 – 60:40 ratios) were prepared and evaluated for physic chemical and sensory attributes of developed product. The result revealed high solubility (97-99%) and slightly acidic pH values (5.22-5.65).increasing collagen level improved protein, SNF and mineral content of the developed product. sensory   attributes also in acceptable level, while increasing collagen levels negatively affected flavor and consistency. Among the formulations, the 85:15 coffee-collagen ratio showed the highest overall acceptability (6.86 ± 1.43).overall the study revealed that cattle bone collagen can successfully be incorporated into instant coffee to enhance nutritional value while supporting sustainable utilization of slaughter house by-products.},
        keywords = {Instant coffee-collagen, cattle bone, sensory attributes, Ethiopian Coffee Arabica},
        month = {July},
        }