Figure 1.
Color parameter ((A): a*: redness, (B): b*: yellowness, and (C): L*: lightness) changes in French sauce samples prepared with different blends of olive and soybean oil (100SO: samples with 100% soybean oil, 25OO: samples with 75% soybean oil and 25% olive oil, 50OO: samples with 50% soybean oil and 50% olive oil, 75OO: samples with 24% soybean oil and 75% olive oil, and 100OO: samples with 100% olive oil).
