Table 4. Sensory evaluation of fried pork loin formulated with various type of dietary fiber

Traits	Treatment				SEM
Traits	Control	WF	BF	OF	SEM
Color	8.50^b	9.22^a	8.50^b	9.56^a	0.12
Flavor	8.67^b	9.44^a	8.78^ab	9.33^ab	0.13
Texture	8.78^c	9.00^ab	8.22^bc	9.00^a	0.15
Juiciness	8.78^ab	9.00^a	8.11^b	9.00^a	0.13
Off-flavor	9.00	9.33	9.13	9.29	0.11
Overall acceptability	8.56^b	9.22^a	8.44^b	9.33^a	0.12

All data shown as mean.
Means on the same row with different letters are significantly different (p < 0.05).
Control, batter without dietary fiber; WF, batter with wheat dietary fiber; BF, batter with bamboo dietary fiber; OF, batter with oat dietary fiber.