Developing cookies containing Chlorella: Proximate composition, carotenoid content, and sensory acceptance

Abstract

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.