Culinary science and hospitality research (한국조리학회지)
- Volume 12 Issue 2 Serial No. 29
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- Pages.222-235
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- 2006
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
The Foretasting Experience of Herbs and the Sensory Characteristics of Cookies with Rosemary and Mints
허브에 대한 시식 경험 및 로즈마리와 민트를 첨가한 쿠키의 관능적 특성
- Jeong, Myeong-Sook (Dept. of Hotel Food Service & Culinary, Sungduk College) ;
- Kim, Hyun-Duk (Dept. of Hotel Food Service & Culinary, Sungduk College)
- Published : 2006.06.30
Abstract
Herbs have unique tastes and flavors, and they have been used in western foods. This study used herbs to make cookies. The purpose of this study was to investigate the sensory characteristics of cookies with rosemary(1, 2, 3, 4%) and mints(1, 2, 3, 4%) after foretasting herbs. The sample of this study was 880 college students which consisted of 436 males and 444 females. The results of this study were as follows. This study was conducted to find a high quality product through a sensory test with rosemary and mints. First, in terms of foretasting experience, the respondents had tasted 12 herbs. 65.2% of them preferred parsley, followed by mint(45.2%), bay leaf(44.0%), rosemary(28.3%), basil(21.8 %), etc. Second, in terms of the most important items while making herb added to bread and cookies, taste was high with 45.8%, flavor 27.3%, price 10.1%, nutrition 8.5%, etc. There were significant differences between genders and among majors(p<0.001). Third, it was found that appearance was high with 2% added group(M=6.00) in terms of sensory preference. The flavors, tastes, texture, overall acceptability were high with 1% added group in terms of sensory preference of cookies with rosemary. The respondents showed low preference for cookies with mints. While the 1% added mint group showed the highest preference for appearances and texture, the control group showed the highest preference for flavors, tastes and overall acceptability. There was a significant difference in appearances and tastes on all samples except colors and taste of rosemary added cookies