| Issue |
E3S Web Conf.
Volume 426, 2023
The 5th International Conference of Biospheric Harmony Advanced Research (ICOBAR 2023)
|
|
|---|---|---|
| Article Number | 01019 | |
| Number of page(s) | 5 | |
| Section | Integrated Sustainable Science and Technology Innovation | |
| DOI | https://doi.org/10.1051/e3sconf/202342601019 | |
| Published online | 15 September 2023 | |
Developing cookies containing Chlorella: Proximate composition, carotenoid content, and sensory acceptance
1 Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, Indonesia 11480
2 Biotechnology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, Indonesia 11480
* Corresponding author: dwiyantari.widyaningrum@binus.ac.id
Chlorella is a unicellular alga that contains high nutritional and bioactive compounds, especially protein and carotenoids. Therefore, it is potential as the ingredient for functional food. This study aimed to develop a cookie product with the addition of Chlorella. Besides, we also investigate the effect of Chlorella addition at the various concentration on cookies on the chemical properties and consumer acceptance. Analysis of chemical properties included proximate and total carotenoid content. A 9-point hedonic test determined consumer acceptance. The results were statistically analyzed by one-way analysis of variance (ANOVA). The results showed that the addition of Chlorella significantly increased the protein content but decreased the carbohydrate content (by difference). The addition of Chlorella also significantly increased the total carotenoid content. The highest carotenoid was reached by cookies containing 3% Chlorella with the content of 51.97±0.49 μg/g. The cookies containing a 1% concentration of Chlorella had the highest overall acceptance (7.19 “Like moderately”), which were influenced by the acceptance of aroma, taste, and after taste.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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