Comparative Analysis of Degrees of Importance and Performance Related to Culinary Education among Career-Interrupted Women and Employers of Korean Food Restaurants

Kim, Jihee; Chung, Lana

doi:10.9724/kfcs.2019.35.5.527

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2023

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“…Chlorella pyrenoidosa is one type of Chlorella used extensively in research. Chlorella has been incorporated in various food products such as cakes [2], spaghetti [3], dry-instant wheat noodles [4], white bread [5], cookies [6], broccoli soup [7], couscous [8], and functional drinks [9]. Food products that contain Chlorella are known to be edible.…”

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confidence: 99%

Optimization of Chlorella milk beverage formulation using D-optimal mixture design

Michelle

Widyaningrum

2023

IOP Conf. Ser.: Earth Environ. Sci.

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This study aimed to obtain the optimum formula of Chlorella milk with D-Optimal Mixture Design and to determine the consumer preference for Chlorella milk with optimum formula. This research method was divided into formulation and response design, hedonic test, response analysis, formula optimization, and verification of Chlorella milk with optimum formula. The optimum formula was determined based on the highest hedonic score for taste. Two optimum formula solutions were obtained, and it was found that the formula with 0.40% Chlorella + 0.05% vanillin + 4.55% sugar was the most preferred. The hedonic score of Chlorella milk with optimum formula was 5.81±0.97 for overall attribute, 5.95±0.94 for taste, 5.76±1.08 for aroma, and 5.86±1.00 for texture. On a scale of 7, panellists considered slightly liked the sensory properties of Chlorella milk with optimum formula.

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