Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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University Students' Perceptions of Herbs and Sensory Characteristics of Bread with Added Herbs

허브에 대한 대학생의 인치도 및 허브를 첨가한 식빵의 관능적 특성

  • Kim Hyun-Duk (Dept. of Hotel Food Service & Culinary, Sungduk College) ;
  • Jeong Myeong-Sook (Dept. of Hotel Food Service & Culinary, Sungduk College)
  • 김현덕 (성덕대학 호텔외식조리계열) ;
  • 정명숙 (성덕대학 호텔외식조리계열)
  • Published : 2006.06.01
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Abstract

The purpose of this study was to examine the perceptions of herbs as a bread additive among 880 university students(436 male and 444 female). A sensory evaluation was also undertaken to investigate the taste and qualitative aspects of breads with various herb additives such as rosemary and mint. First, rosemary was the most popular(40.9%), followed by mint(28.5%) and lavender(10.9%). Second, sensory evaluation gave a positive response rate of 85.8% for the breads and cookies with added herbs. Third, in terms of using herbs for breads and cookies, respondents favored mint as the favorite with 58.1%, followed by rosemary with 57.9%. Fourth, in terms of sensory test, the highest preference was scored by the bread with 2% mint and 2% rosemary, and this ingrediebt mixture was confirmed as the best to make herb added breads.

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