Skip to main content
. 2016 Dec 19;53(12):4336–4347. doi: 10.1007/s13197-016-2432-4

Table 4.

Penetration force of oat emulsion gels and oil-free gels during chilled and freezing/frozen storage

Samplesa Day 0 Chilled storage Frozen storage
Day 6 Day 15 Day 1 Day 15
OEW 12/40 − – – – –
OEA 12/40 0.24 ± 0.01bcAX 0.36 ± 0.01bC 0.31 ± 0.04abB 0.33 ± 0.03aY 0.23 ± 0.01aX
OEG 12/40 0.67 ± 0.04ghAX 0.92 ± 0.03fgB 1.04 ± 0.02hiC 0.73 ± 0.05bcX 0.70 ± 0.06cX
OEW 14/35 – – – – –
OEA 14/35 0.30 ± 0.03cAX 0.59 ± 0.03dB 0.57 ± 0.03cdB 0.44 ± 0.03aZ 0.38 ± 0.02bY
OEG 14/35 0.64 ± 0.01efAX 1.07 ± 0.03hiB 1.25 ± 0.08jkC 0.90 ± 0.08dZ 0.77 ± 0.03cdY
OEW 16/30 0.13 ± 0.00aAX 0.25 ± 0.01aB 0.21 ± 0.01aB 0.41 ± 0.02aZ 0.38 ± 0.02bY
OEA 16/30 0.48 ± 0.03dAX 0.75 ± 0.03eB 0.77 ± 0.05efB 0.61 ± 0.04bY 0.53 ± 0.03bX
OEG 16/30 0.76 ± 0.02fgAX 1.09 ± 0.03hiC 0.98 ± 0.08ghB 0.89 ± 0.06cdY 1.01 ± 0.05efgZ
OEW 18/25 0.20 ± 0.01abAX 0.34 ± 0.01abB 0.31 ± 0.02abB 0.61 ± 0.03bZ 0.53 ± 0.04bY
OEA 18/25 0.64 ± 0.06efAX 0.99 ± 0.02ghB 1.00 ± 0.08ghB 0.83 ± 0.04cdY 0.98 ± 0.06efZ
OEG 18/25 0.75 ± 0.11ghAX 1.04 ± 0.04hB 1.16 ± 0.05ijC 0.75 ± 0.05bcdX 0.78 ± 0.05cdX
OEW 20/20 0.27 ± 0.01bcAX 0.49 ± 0.02cB 0.43 ± 0.05bcB 0.79 ± 0.10cdY 0.74 ± 0.04cdY
OEA 20/20 0.78 ± 0.05hAX 1.33 ± 0.06jB 1.31 ± 0.02kB 1.27 ± 0.05fZ 1.16 ± 0.05gY
OEG 20/20 0.76 ± 0.02ghAX 1.06 ± 0.03hB 1.25 ± 0.04jkC 0.87 ± 0.03cdY 0.88 ± 0.03deY
OEW 22/15 0.42 ± 0.01dAX 0.64 ± 0.01dB 0.66 ± 0.02deB 1.07 ± 0.03eZ 0.99 ± 0.05efY
OEA 22/15 1.23 ± 0.04kAX 1.81 ± 0.03mB 1.79 ± 0.06mB 1.47 ± 0.04ghY 1.51 ± 0.09iY
OEG 22/15 0.92 ± 0.03iAX 1.31 ± 0.05jB 1.46 ± 0.04C l 1.18 ± 0.16efY 1.12 ± 0.08fgXY
OEW 24/10 0.58 ± 0.00eAX 0.86 ± 0.03jB 0.89 ± 0.03fgB 1.46 ± 0.08ghZ 1.31 ± 0.03hY
OEA 24/10 1.78 ± 0.02mnAX 1.97 ± 0.10nB 2.48 ± 0.16C 1.57 ± 0.03hX 1.77 ± 0.04jX
OEG 24/10 1.10 ± 0.01jAX 1.65 ± 0.04lB 1.77 ± 0.03mB 1.31 ± 0.07fgY 1.40 ± 0.06hiY
OEW 26/5 0.69 ± 0.04fghAX 1.17 ± 0.04iB 1.17 ± 0.02ijkB 2.09 ± 0.15jY 1.99 ± 0.07kY
OEA 26/5 1.86 ± 0.03nAX 2.72 ± 0.08pC 2.50 ± 0.10oB 2.62 ± 0.04kY 2.84 ± 0.05nZ
OEG 26/5 1.41 ± 0.01lAX 1.86 ± 0.03mB 2.18 ± 0.03nC 1.74 ± 0.04iY 1.86 ± 0.06jkZ
OGW 28/0 1.01 ± 0.04jAX 1.52 ± 0.03kB 1.45 ± 0.06lB 2.60 ± 0.05kY 2.66 ± 0.07mY
OGA 28/0 2.25 ± 0.05oAX 2.64 ± 0.09pB 3.03 ± 0.06pC 3.35 ± 0.10lY 3.80 ± 0.11oZ
OGG 28/0 1.72 ± 0.05mAX 2.35 ± 0.03oB 2.40 ± 0.12oB 2.25 ± 0.02jY 2.42 ± 0.17lY

Mean ± standard deviation. Different lowercase letters in superscript (from a to p) in the same column indicate significant (p < 0.05) differences. Different capital letters in subscript for chilled storage (A, B, C) and frozen storage (X, Y, Z) indicate significant (p < 0.05) differences for each type of oat emulsion gel or oil-free gel with the same oat/olive oil proportion

aFor sample description see Table 1. Puncture force not shown for samples OEW 12/40 and OEW 14/35