Developing cookies containing <i>Chlorella</i>: Proximate composition, carotenoid content, and sensory acceptance

Chlorella is a unicellular alga that contains high nutritional and bioactive compounds, especially protein carotenoids. Therefore, it potential as the ingredient for functional food. This study aimed to develop cookie product with addition of . Besides, we also investigate effect at various concentration on cookies chemical properties consumer acceptance. Analysis included proximate total carotenoid content. A 9-point hedonic test determined The results were statistically analyzed by one-way analysis variance (ANOVA). showed significantly increased content but decreased carbohydrate (by difference). highest was reached containing 3% 51.97±0.49 μg/g. 1% had overall acceptance (7.19 “Like moderately”), which influenced aroma, taste, after taste.