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

Abstract

Abstract 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.