@article{jfnr20241255,
author={{Kamil, Mustofa and Agustini, Tri Winarni and Susanto, Eko and Riyadi, Putut Har and Purnamayati, Lukita and Setyastuti, Aryanti Indah and Hazahari, Noor Yuslida},
title={Enhancing Chinese Steam Bun Characteristics with Chlorella vulgaris-Enriched Coconut Oil},
journal={Journal of Food and Nutrition Research},
volume={12},
number={5},
pages={264--271},
year={2024},
url={https://pubs.sciepub.com/jfnr/12/5/5},
issn={2333-1240},
abstract={Chinese steam buns (CSB) are traditional steamed buns with nutritional limitations due to primarily consisting of carbohydrates. We explored the potential of <i>Chlorella vulgaris</i>, rich in essential nutrients and bioactive compounds, as functional ingredients for CSB. However, C. <i>vulgaris</i> has an intensely fishy aroma; therefore, we extracted bioactive compounds of C. <i>vulgaris</i> with coconut oils and applied them in CSB. Our study investigated the effect of chlorella-enriched coconut oil (CECO) on CSB characteristics with varying concentrations (0%, 2.5%, 3.5%, 4.5%, and 5.5%). CECO has 46.83% antioxidant activity, 9.81 ¦̀mol/g of carotenoids, and 22.32 mg/g of chlorophylls.  The 5.5% concentration of CECO in CSB was found to have high quantities of carotenoids (2.36 ¦̀mol/g) and chlorophylls (10.45 mg/g), as well as impressive antioxidant activity (85.50%). At this concentration, the physical attributes include a pleasing chewy texture, distinct scent, unusual sweet flavor, and light green appearance. According to our research, CSB bread may out to be an inexpensive and functional foods.},
doi={10.12691/jfnr-12-5-5}
publisher={Science and Education Publishing}
}