The effect of vanillin and ginger powder addition on <i>Chlorella</i>-milk beverage

The study aimed to determine the effect of vanillin addition in organoleptic acceptance Chlorella -milk beverages. Besides, protein and total phenolic content were measured each formula. sensory was determined with a 9-scale hedonic score. Just-about-right (JAR) test done intensity formulation attribute according panellists’ preferences. control sample milk which did not contain or ginger powder. Other samples beverages added by 0.05% v/w powder (F1), 0.1% (F2), (F3), (F4). Sample F2, adding powder, had best overall score 7.10 ± 1.242. be improved reducing aroma. reduced respondents’ perception aroma intensity. increased There no significant difference content. In conclusion, acceptance. Adding affect negatively but samples.