Table 2. Physicochemical and sensory properties of sugar-free chicken breast jerky with allulose and sorbitol

Run	Factor (%, w/w)		Response variable
	X1 (allulose)	X2 (sorbitol)	Drying yield (%)	pH	Hue angle	Shear force (kg)	Salti-ness2)	Sweet-ness3)	Overall acceptance4)
1	2	1	39.4ab	5.7	36.2	6.4e	5.3	6.0a	4.0
2	1	1	34.8cd	5.8	36.4	7.1d	3.3	4.3ab	5.0
3	0	1	33.2cd	5.8	40.1	7.5cd	4.3	6.3a	5.3
4	1	0	37.6abc	5.8	36.4	7.5cd	3.0	5.0a	5.3
5	1	1	34.2cd	5.6	32.6	7.5cd	5.0	4.7ab	5.4
6	0	0	32.7d	5.7	31.0	9.1a	3.7	2.3b	2.7
7	0	2	36.3bcd	5.9	43.4	8.7ab	4.3	4.3ab	3.0
8	2	2	41.2a	5.8	33.6	6.3e	4.7	6.3a	3.3
9	1	2	39.5ab	5.7	34.0	7.2d	5.3	5.0a	4.7
10	1	0	34.1cd	5.7	34.4	8.7b	4.3	5.7a	3.0
11	1	1	36.2bcd	5.8	36.2	7.2d	4.0	5.0a	5.1
12	1	1	35.9bcd	5.8	34.8	7.5cd	4.3	5.0a	5.7
13	1	1	35.4bcd	5.9	42.4	7.6cd	3.3	5.3a	5.3
SEM1)	-	-	0.45	0.12	1.02	0.23	0.21	0.20	0.28
p value	-	-	<0.001	NS5)	NS	<0.001	NS	<0.001	NS

SEM: standard error of the means.
Saltiness: 1 = not salty and 9 = too salty.
Sweetness: 1 = not sweet and 9 = too sweet.
Overall acceptance: 1 = not preferred and 9 = very preferred.
NS: non-significance (p>0.05).
Means sharing the same letters in each column are not significantly different (p>0.05).