Diets¥ | Organoleptic properties | ||||||
Appearance | Color | Taste | Odor | Texture | Oiliness | Overall acceptability | |
COVD | 5.28 ± 0.21ab | 4.70 ± 0.23b | 4.90 ± 0.22b | 5.13 ± 0.15ab | 4.95 ± 0.20ab | 4.95 ± 0.21ab | 4.99 ± 0.16b |
POVD | 4.88 ± 0.21a | 4.73 ± 0.22b | 4.93 ± 0.17b | 4.70 ± 0.13a | 5.30 ± 0.25b | 5.13 ± 0.26ab | 5.08 ± 0.16b |
ZOVD | 5.58 ± 0.19b | 5.01 ± 0.20bc | 5.19 ± 0.20bc | 5.29 ± 0.19b | 5.24 ± 0.14ab | 5.29 ± 0.18b | 5.69 ± 0.16c |
TOVD | 5.28 ± 0.16ab | 5.35 ± 0.24bc | 5.58 ± 0.19c | 4.93 ± 0.18ab | 5.43 ± 0.22b | 6.18 ± 0.15c | 5.77 ± 0.15c |
BOVD | 4.90 ± 0.18a | 4.33 ± 0.18ab | 4.53 ± 0.21ab | 4.70 ± 0.20a | 4.63 ± 0.15a | 4.65 ± 0.20a | 4.77 ± 0.15b |
SOVD | 4.78 ± 0.23a | 3.85 ± 0.15a | 4.15 ± 0.26a | 4.15 ± 0.26a | 4.90 ± 0.27ab | 5.18 ± 0.27ab | 3.80 ± 0.19a |