Table 3.
Values of the main parameters obtained by elaboration of the DSC thermograms of experimental (SA) and commercial spreads (SB and SC) of Table S1. For sugar-melting values of fusion enthalpy (ΔH), onset temperature (Ton), peak temperature (Tpeak), and offset temperature (Toff) were obtained.
| Spread | Sugar melting | Lipid oxidation | |||
|---|---|---|---|---|---|
| ΔH (J/g) | T onset (°C) | T peak (°C) | T offset (°C) | IT (°C) | |
| S A | 8.53 ± 0.47a | 125.81 ± 0.42a | 136.52 ± 0.13a | 142.21 ± 0.20a | 144.50 ± 0.71a |
| S B | 52.8 ± 0.95c | 145.52 ± 0.17c | 157.61 ± 0.17c | 161.63 ± 0.15c | 166.00 ± 1.41c |
| S C | 44.8 ± 1.37b | 137.83 ± 0.24b | 155.32 ± 0.08b | 158.82 ± 0.15b | 162.50 ± 0.71b |
For lipid oxidation, induction temperature (IT) was derived. Values are reported as mean values ± s.d. (n = 3 = 3). For each parameter, different lowercase letters indicate significantly different means (p < 0.05 < 0.05).