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KMID : 0665220040170040382
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 4 p.382 ~ p.387
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Preparation of Chlorella Drinks and Its Quality Characteristics
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Kim Jung-Soo
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Abstract
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This study was performed to evaluate the quality characteristics of the drink with chlorella and Prunus mume. The chlorella drinks were prepared in four different ratios such as chlorella extract 5%, 10% and Prunus mume extract 0.2%, 0.4% added in chlorella extract 5%. In the color of the chlorella drinks, chlorella extract 10% had lower Hunter’’’’s color values(L, a, b) than chlorella extract 5%. The hunter’’’’s L(lightness) and a(redness) values were lower for Prunus mume extract 0.4% compared to Prunus mume extract 0.2%, however, there was no difference in the b(yellowness) values. A safety test showed that the drinks are clear from heavy metals and total bacteria and colifom bacteria. In the sensory test of the drinks, the sensory scores(color, taste, flavor, overall acceptability) show the best result on chlorella extract 5%(with Prunus mume extract 0.4% added), followed by chlorella 5%(with Prunus mume extract 0.2% added). The score for chlorella extract 10% was the lowest.
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KEYWORD
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chlorella, Prunus mume, drink
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