Quality Characteristics of Yellow Layer Cake Containing Different Amounts of Chlorella Powder

摘要: This study was conducted to evaluate the baking characteristics of yellow layer cake containing chlorella powder. Chlorella at concentrations 0, 4, 8, 12, and 16%(w/w) wheat powder were added, after which we evaluated characteristics, physical properties, sensory properties resulting cakes. Regarding weight volume cakes, treatment groups similar. However, control showed a high hardness value while 16% added significantly low value. The 4% 8% maintained their structural condition 12% softer depending on protein content flour, Lightness(L value) yellowness(b crumbs became lower concentration chlorella, whereas redness(a decreased. In test, acceptability scores compared had higher scores. Therefore, exhibited more functionality as well quality.