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 3

Fatty acids composition of sunflower oil-beeswax oleogel and emulgel.

Fatty acid (%)	Sunflower oil	OLEO	EM	EMEX
Luric	0.19 ± 0.02^a	0.14 ± 0.03^b	0.15 ± 0.02^ab	0.16 ± 0.04^ab
Palmitic	6.66 ± 0.42^a	6.37 ± 0.33^a	6.48 ± 0.28^a	6.40 ± 0.38^a
Stearic	4.26 ± 0.36^a	4.11 ± 0.14^a	4.08 ± 0.16^a	4.15 ± 0.27^a
Arachidic	0.11 ± 0.20^a	0.10 ± 0.01^a	0.12 ± 0.00^a	0.11 ± 0.01^a
Behenic	0.41 ± 0.05^a	0.49 ± 0.07^a	0.47 ± 0.05^a	0.50 ± 0.04^a
Oleic	28.63 ± 0.44^a	26.31 ± 0.59^b	26.73 ± 0.22^b	26.83 ± 0.73^b
Linoleic	56.62 ± 0.93^a	53.62 ± 1.08^b	52.99 ± 0.88^b	52.39 ± 1.26^b
Linolenic	0.73 ± 0.02^a	0.66 ± 0.03^b	0.64 ± 0.03^b	0.60 ± 0.05^b
SFA	11.63	11.21	11.30	11.32
MUSFA	28.63	26.31	28.73	28.83
PUSFA	57.35	54.28	58.63	57.99
USFA	85.98	80.59	80.36	79.82
Total fatty acids	97.61	91.80	91.66	91.14

Values are means ± SD. OLEO = sunflower oleogel, EM = sunflower emulgel, EMEX = sunflower emulgel with onion peel phenolic extract, SFA = saturated fatty acids, MUSFA = monounsaturated fatty acids, PUSFA = polyunsaturated fatty acids, USFA = unsaturated fatty acids. Means having the different case letter(s) within a row are significantly different at P ≤ 0.05.

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