Effect of the addition of herbs on sensory quality of selected bakery products

Ground powder and purified ether extract of marjoram, spearmint, peppermint and basil were used as flavoring materials in bakery products. Addition of marjoram powder at a concentration of 0.5% caused no deterioration to the pan bread in general while showing significant improvement in the toasted bread taste and cracker biscuit taste and odour. Basil and the mixture powder of the four plants at concentration of 0.5% caused significant deterioration in color and appearance of the soda cracker biscuit. All the purified ether extracts of herbs caused no significant changes in all measured sensory properties of the soda cracker biscuit