Monday, March 7, 2011
Sensory Attributes of Oregano (Origanum vulgare) Chips
Merianne J. Manzana
Paul John P. Bauyon
Benzorade Albert B. Dimaala
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?