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Authors
Khalid, Muhammad Usman
Waqar, Muhammad https://orcid.org/0000-0002-1505-6184
Maaz, Muhammad
Noor, Hafiz Usama
Furqan, Ayman
Tariq, Duaa
Zarrish, Mutjardah
Akpi, Uchenna Kalu
Benabdelmoumene, Djilali
Panpipat, Worawan
Adan, Abdulkadir Abdirisak
Chaijan, Manat
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Article History
Received: 28 June 2026
Accepted: 18 September 2026
First Online: 25 September 2026
Declarations
Ethics approval and consent to participate: This study was reviewed and approved by the Research Ethics Committee, Faculty of Food Science & Nutrition, Bahauddin Zakariya University, Multan, Pakistan (Approval No. Ec273/2025). Written informed consent was obtained from all participants before their involvement in the sensory evaluation. All procedures involving human participants were conducted in accordance with the ethical standards of the Research Ethics Committee and the principles of the Declaration of Helsinki and relevant institutional guidelines and regulations.
Consent for publication: Not applicable.
Competing interests: The authors of this study declare no conflict of interest.
