Table 5.
Gel strength (mJ) 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 | 0.45 ± 0.03aAX | 0.81 ± 0.01aB | 0.71 ± 0.12aB | 0.94 ± 0.30aY | 0.56 ± 0.07aX |
| OEG 12/40 | 1.79 ± 0.20deAY | 2.06 ± 0.20cdefB | 2.33 ± 0.24cdeC | 1.27 ± 0.12aX | 1.24 ± 0.15abcX |
| OEW 14/35 | – | – | – | – | – |
| OEA 14/35 | 0.65 ± 0.16abAX | 1.41 ± 0.12abcB | 1.40 ± 0.29abcB | 1.01 ± 0.10aY | 0.83 ± 0.05abXY |
| OEG 14/35 | 1.99 ± 0.26defgAX | 2.28 ± 0.04defB | 2.77 ± 0.36defgB | 1.60 ± 0.19abX | 1.64 ± 0.13cdeX |
| OEW 16/30 | 0.28 ± 0.04aAX | 0.68 ± 0.14aB | 0.49 ± 0.04aAB | 1.14 ± 0.17aY | 1.49 ± 0.15bcY |
| OEA 16/30 | 1.28 ± 0.19bcdAX | 1.91 ± 0.16bcdeB | 1.90 ± 0.6bcdB | 1.44 ± 0.21abX | 1.33 ± 0.13bcX |
| OEG 16/30 | 2.05 ± 0.06efgAY | 2.07 ± 0.12cdefA | 2.09 ± 0.23cdA | 1.40 ± 0.10abX | 1.87 ± 0.12cdefXY |
| OEW 18/25 | 0.42 ± 0.03aAX | 0.84 ± 0.10aA | 0.59 ± 0.04aA | 1.87 ± 0.07abcY | 1.75 ± 0.05cdeY |
| OEA 18/25 | 1.50 ± 0.12cdeAX | 2.54 ± 0.26efB | 2.58 ± 0.56defB | 2.07 ± 0.10abcY | 2.21 ± 0.11defgY |
| OEG 18/25 | 1.63 ± 0.25cdeAX | 2.17 ± 0.36cdefA | 3.23 ± 0.78efgB | 1.37 ± 0.09aX | 1.59 ± 0.13cdX |
| OEW 20/20 | 0.59 ± 0.03abAX | 1.17 ± 0.04abB | 0.86 ± 0.19abB | 2.93 ± 0.44cdZ | 2.33 ± 0.16efgY |
| OEA 20/20 | 1.75 ± 0.16deAX | 3.42 ± 0.45ghB | 3.50 ± 0.37fgB | 3.36 ± 0.19deZ | 2.89 ± 0.21ghY |
| OEG 20/20 | 1.61 ± 0.23cdeAX | 1.72 ± 0.22bcdA | 2.53 ± 0.29defB | 1.93 ± 0.18abcY | 1.73 ± 0.12cdeX |
| OEW 22/15 | 0.96 ± 0.06abcAX | 1.85 ± 0.24bcdeB | 1.98 ± 0.28cdB | 3.69 ± 0.17deY | 3.37 ± 0.17ghY |
| OEA 22/15 | 3.38 ± 0.35hiAX | 5.26 ± 0.40ijB | 5.05 ± 0.34jB | 4.22 ± 0.25efY | 3.50 ± 0.43hiX |
| OEG 22/15 | 1.94 ± 0.28defAX | 2.72 ± 0.36fgB | 3.34 ± 0.65efgB | 2.59 ± 0.23bcdY | 2.54 ± 0.33fgY |
| OEW 24/10 | 1.57 ± 0.11cdeAX | 2.64 ± 0.10efgB | 2.68 ± 0.18defgB | 5.08 ± 0.51fgZ | 4.05 ± 0.10iY |
| OEA 24/10 | 4.87 ± 0.53jAY | 5.67 ± 0.36jB | 7.11 ± 0.52kC | 5.75 ± 0.29gZ | 3.88 ± 0.05iX |
| OEG 24/10 | 1.99 ± 0.15efgAX | 3.70 ± 0.36hB | 3.55 ± 0.14fghB | 2.93 ± 0.40cdY | 2.51 ± 0.23fgY |
| OEW 26/5 | 1.43 ± 0.09cdeAX | 3.56 ± 0.13hB | 3.65 ± 0.23ghiB | 7.85 ± 1.02hY | 6.83 ± 0.22kY |
| OEA 26/5 | 5.43 ± 0.78jAX | 8.45 ± 0.84kC | 7.19 ± 1.08kB | 8.70 ± 0.72hZ | 6.90 ± 0.44kY |
| OEG 26/5 | 2.51 ± 0.37fgAX | 3.57 ± 0.34hB | 4.68 ± 0.35ijC | 4.32 ± 0.80efY | 5.19 ± 0.32jZ |
| OGW 28/0 | 2.69 ± 0.53ghAX | 4.68 ± 0.37iB | 4.61 ± 0.32hijB | 12.11 ± 0.95iZ | 9.11 ± 0.28lY |
| OGA 28/0 | 6.72 ± 0.36kAX | 10.67 ± 0.79lC | 9.08 ± 0.47lB | 11.83 ± 1.36iY | 10.79 ± 0.35mY |
| OGG 28/0 | 3.93 ± 0.41iAX | 5.16 ± 0.18ijB | 5.40 ± 0.80jB | 6.23 ± 0.32gY | 6.85 ± 0.97kY |
Mean ± standard deviation. Different lowercase letters in superscript (from a to m) 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. Gel textural behavior not shown for samples OEW 12/40 and OEW 14/35