The effect of the addition of Chlorella and Spirulina powder in the physicochemical properties and sensory acceptance of dried noodles substitute with mocaf flour

¹ Biotechnology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, Indonesia 11480
² Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, Indonesia 11480

^* Corresponding author: dwiyantari.widyaningrum@binus.ac.id

Abstract

Noodles are popular food products among Indonesian citizens. The development of noodles with the addition of functional ingredients may increase the health benefits and nutritional value of noodle products. The study investigated the effect of adding Chlorella and Spirulina powder on the physicochemical properties and sensory acceptance of noodles. The dried noodles were partially substituted by mocaf flour, with the ratio between wheat flour and mocaf flour at 70:30. Then, the Chlorella or Spirulina powder was added to the noodles dough at concentrations of 1% and 2% by dough total weight. The effect of Chlorella and Spirulina addition to the samples was analyzed through color, proximate, total carotenoids, and consumer acceptance by hedonic test. The results showed that adding 1% and 2% of Chlorella and Spirulina powder increased the green color intensity, moisture, ash, protein, lipid, and total carotenoids, while carbohydrate content decreased. Sensory acceptance was lower at 2% addition; however, the acceptance before and after substitution with Chlorella or Spirulina powder was not significantly different. The results suggested that adding Chlorella and Spirulina at 1% and 2% concentrations could increase the overall nutrients without changing the sensory acceptance of mocaf-dried noodles.