Abstract
This study purposed to determine of different treatments to broke down the cellular matrixs of Spirulina sp. thallus in order to get natural umami flavor which is combination between glutamic and aspartic acids. The treatments applied were are as follow drying, refluxing, sonication and maseration. Spirulina sp. dried powder has the highest yield of glutamic and aspartic acids as a base combination for umami flavour.
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