Table 4.

Texture profile analysis (TPA) of the beef burger without fat substitution (CTRL) and at 50% (T1) and 100% (T2) of fat substitution with an oat-hull-based gel.

	Hardness (N)	Springiness	Gumminess	Chewiness (N)	Cohesivity (N)
CTRL	159.1 ± 10.4A	0.71 ± 0.02A	56.2 ± 7.7A	40.2 ± 6.4A	0.35 ± 0.04A
T1	116.0 ± 7.5B	0.68 ± 0.02B	33.9 ± 2.7B	23.0 ± 2.3B	0.29 ± 0.01B
T2	113.7 ± 9.8B	0.62 ± 0.03C	29.8 ± 3.8B	18.5 ± 2.7B	0.26 ± 0.02B
p-Value	p < 0.001	p < 0.001	p < 0.001	p < 0.001	p < 0.001

Different letters in the same column indicate significant differences at p < 0.05.