|
| Constituent | P (0%) | S1 (5%) | S2 (10%) | S3 (15%) |
| Organoleptic characteristics | Appearance | 8 | 7.14 | 6.29 | 5.14 |
| Color | 8 | 7 | 6.14 | 4.68 | |
| Flavor and Smell | 7.57 | 7.29 | 6.29 | 5.14 | |
| Texture | 7.71 | 7.57 | 6 | 4.57 | |
| Body and Consistency | 7.57 | 7.71 | 6 | 4.71 | |
| Overall Taste Acceptance | 8 | 7.43 | 6 | 4.71 | |
| Chemical composition | Moisture (%) | 71.79 | 71.83 | 71.85 | 71.93 |
| Total Solid (%) | 28.21 | 28.17 | 28.15 | 28.07 | |
| Fat (%) | 4.72 | 4.35 | 4.11 | 4.07 | |
| Ash (%) | 0.78 | 0.75 | 0.72 | 0.69 | |
| Acidity (%) | 0.7 | 0.8 | 0.8 | 0.9 | |
| pH | 4.48 | 4.00 | 3.98 | 3.97 |