Different letters indicate significant differences (p < 0.05).
Declarations
Acknowledgments
The authors gratefully acknowledge the support from the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah for providing laboratory facilities and technical support.
This study did not require ethical approval as it did not involve medical intervention, collection of personal or sensitive data, or procedures posing risk to human participants. The sensory evaluation was conducted using food products under normal consumption conditions, and participation was voluntary and anonymous, in accordance with the ethical guidelines and institutional policies of Universiti Malaysia Sabah.
Consent to participate
Informed consent to participate in the study was obtained from all participants.
Consent to publication
Not applicable.
Availability of data and materials
Data sets are available on request.
Funding
This study was funded by Universiti Malaysia Sabah under the Skim Pensyarah Lantikan Baru research grant (SLB2242). The funder had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.
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