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Article History

Received: 20 June 2024

Accepted: 18 November 2024

First Online: 23 November 2024

Declarations

:

: The study was approved by the Ethical Committee of the Unidad Academica Multidisciplinaria Mante of the Universidad Autónoma de Tamaulipas (UAMM-UAT), represented by Mtro. José Reyna Tinajero and Dr. Sergio Manuel Silva García following the guidelines for ethical and professional practices for the sensory analysis of foods. Before participating in the sensory evaluation of sponge cake bread, all panelists were provided with comprehensive information detailing the study’s purpose, procedures, and implications. Panelists were assured that their involvement was voluntary. Therefore, verbal informed consent was obtained from each sensory panelist before the sensory experiments were carried out as involving human voluntary participation. Moreover, our university suggested that all ingredients used in the sponge cake bread preparation do not pose any health risk and have clean GRAS (Generally Recognized as Safe) status and food degree. Therefore, per the university’s guidelines, no ethical committee approval is required for sensory evaluation.

: All authors consented to the publication of the Research Project.

: Informed consent was obtained from all individual participants included in the study.

: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.