Chlorella sp. Flour Addition on The Most Preference Level of Cookies
DOI:
https://doi.org/10.61978/foodsecure.v2i1.1296Keywords:
Cookies, Chlorella, Chlorella Flour, Preference LevelAbstract
The development of functional food products is an important strategy to enhance nutritional value while ensuring they remain appealing to consumers. This research aims to evaluate the incorporation of Chlorella flour into cookies as an alternative protein source and functional ingredient, with consumer preference as the primary quality parameter. The research specifically examines the effect of different concentrations of Chlorella flour on the hedonic acceptance of the cookies, whereas previous studies have predominantly emphasized nutritional composition, while evaluation of sensory acceptance at varying Chlorella concentrations in bakery products such as cookies remains underexplored. This research utilized an experimental approach featuring four formulations that included Chlorella flour at addition levels of 0%, 3%, 4% and 5% based on weight relative to the wheat flour used. Sensory evaluation was conducted through a hedonic test assessing color, aroma, texture and taste of the cookies. Based on the results of the research that cookies with Chlorella flour addition between 0% to 5% were generally still acceptable by the panelists. The addition of 4% Chlorella flour was the most preferred treatment among the panelists. Cookies produced with this treatment had a slightly greenish appearance, a slight smell of chlorella flour, compact and crunchy texture, and a balanced sweet taste with a faint Chlorella flavor.
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