Acceptability of Different Concentrations of Chlorella sp. in Filipino Delicacy Puto as Coloring Agent

Abstract

Natural colorants play a crucial role in food product development and improvement of health. Microalga Chlorella sp. is one of the sources of natural colorant. In this study, different concentrations of microalga Chlorella sp. (0.5, 1, and 2%) were added to Puto as coloring agents to evaluate its sensory properties. Pigments such as chlorophyll a and total carotenoid quantities of Chlorella powder and the experimental group were also investigated. It was found that the natural colorant Chlorella sp. at all levels of concentrations did not affect the color properties (p≥0.05) of the Puto products. However, the smell and texture of Puto differed significantly (p≤0.05) when 2% Chlorella sp. was incorporated. The study also found that the 0.5% and 1% amounts of Chlorella sp. component did not significantly affect (p≥0.05) the Puto’s taste and overall acceptability. However, the 2% level of Chlorella sp. significantly decreased both overall acceptability and taste attributes. Moreover, Chlorella sp. powder constituted 4004.79±119.1 µg g-1 chlorophyll a and 1442.67±74.41 µg g-1 total carotenoids. Chlorophyll a amounts in experimental groups varied from 14.34±0.49 µg g-1 to 54.06±1.71 µg g-1 while total carotenoids amounts were found ranging from 5.59±0.37 µg g-1 and 18.06±0.66 µg g-1. Puto used these biomasses at a concentration of 0.5%, 1%, and 2% as natural green colorants. However, chlorophyll a and carotenoid pigments level at 2% Chlorella sp. were not tolerable for the production of Puto. Hence, the Chlorella sp. biomass at 0.5% and 1% would be suitable for use as a natural colorant in the Filipino delicacy Puto.

Keywords

• Sensory properties
• Chlorella sp.
• Colorant
• Pigment
• Puto

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