The authors gratefully acknowledge the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, for providing facilities and financial support.
Author contributions
AUB: Software, Formal analysis, Investigation, Data curation, Writing—original draft. MAZB: Data curation, Writing—original draft. JJ: Validation, Visualization. MAA: Conceptualization, Methodology, Resources, Writing—review & editing, Supervision, Project administration, Funding acquisition. All authors read and approved the submitted version.
Conflicts of interest
The authors declare that they have no conflicts of interest.
Ethical approval
The sensory evaluation was conducted in accordance with the institutional guidelines in place at the time of the study at Universiti Malaysia Sabah, under which formal ethics approval was not required for this type of non-invasive study. Participation was voluntary, and written informed consent was obtained from all panellists prior to participation. The study was also conducted in compliance with the Declaration of Helsinki.
Consent to participate
Written informed consent was obtained from all participants prior to their participation in the sensory evaluation.
Consent to publication
Not applicable.
Availability of data and materials
The raw data supporting the conclusions of this manuscript will be made available by the author, without undue reservation, to any qualified researcher.
Funding
This work was supported by Universiti Malaysia Sabah under the Skim Pensyarah Lantikan Baru (Grant No. [SLB2234]). The funders 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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