Monday, March 7, 2011

Sensory Attributes of Oregano (Origanum vulgare) Chips

Merianne J. Manzana
Paul John P. Bauyon
Benzorade Albert B. Dimaala
Ronnel Salivio
Erwin Lopez
Research Adviser: Ma. Regaele A. Olarte 
Statement of the Problem
The aim of the study is to determine the sensory attributes of oregano chips.
Specifically, it seeks to answer the following questions:
1.  Can nutritional chips be produced from oregano leaves?
2.  Is there a significant difference between oregano chips and traditional nutritional chips in terms of its taste, texture, aroma, brittleness, color and shelf-life?
 Conceptual Framework


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