Values are presented as mean ± standard deviation (n = 3). Different lowercase letters within the same column indicate significant differences among formulations (p < 0.05). A: 5% tarap; B: 10% tarap; C: 15% tarap; D: 20% tarap.
Declarations
Acknowledgments
The authors thank the Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, for providing laboratory facilities and technical support for this research. The authors also express their appreciation to Sazarice Sdn. Bhd. for kindly supplying the brewer’s rice used in this study.
The authors declare that they have no conflicts of interest.
Ethical approval
The sensory evaluation involving human participants was conducted in accordance with the Declaration of Helsinki and was reviewed and approved by the Medical Research Ethics Committee, Faculty of Medicine and Health Sciences, Universiti Malaysia Sabah (Approval code: JKEtika 5/25 (68)). All participants were informed about the purpose of the study and participated voluntarily, and provided informed consent prior to the sensory evaluation.
Consent to participate
Informed consent was obtained from all panelists prior to the sensory evaluation.
Consent to publication
Not applicable.
Availability of data and materials
The data supporting the findings of this study are available from the corresponding author upon reasonable request.
Funding
This research was funded by the Ministry of Higher Education Malaysia (MOHE) through the Fundamental Research Grant Scheme – Early Career Researcher (FRGS-EC) under Grant No. [FRGS-EC/1/2024/STG04/UMS/02/7]. The funder(s) 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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