Utilizing phenolic-enriched sunflower Oleogels and Emulgels as fat replacers: impact on burger oxidative stability, texture, and sensory attributes | OCL

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Table 5

pH, color, water holding capacity (WHC) and cooking loss (CL) of burger samples.

sample	pH	L*	a*	b*	WHC	CL (%)
Control burger	6.84 ± 0.21^a	45.62 ± 1.25^a	11.31 ± 0.11^a	17.38 ± 0.31^a	27.21 ± 0.32^a	25.84 ± 0.20^c
OLEO burger	7.11 ± 0.19^a	44.52 ± 0.58^a	11.28 ± 0.09^a	17.83 ± 0.29^a	25.18 ± 0.48^b	27.57 ± 0.10^b
EM burger	7.08 ± 0.14^a	45.23 ± 0.97^a	11.52 ± 0.25^a	17.58 ± 0.22^a	25.52 ± 0.19^b	29.63 ± 0.22^a
EMEX burger	6.99 ± 0.18^a	42.99 ± 0.65^b	11.37 ± 0.28^a	17.69 ± 0.24^a	25.99 ± 0.20^b	29.87 ± 0.11^a

Values are means ± SD. OLEO = sunflower oleogel, EM = sunflower emulgel, EMEX = sunflower emulgel with onion peel phenolic extract. Means having the different case letter(s) within a column are significantly different at P ≤ 0.05.

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