Table 2.
Proximate composition of raw and cooked burger containing the EC oleogel
| Burger | Replacement (%) | Moisture (%) | Fat (%) | Protein (%) | Ash (%) |
|---|---|---|---|---|---|
| Raw | 0 | 45.50 A ± 0.50 | 15.75 A ± 0.25 | 12.28 A ± 0.01 | 2.00 A ± 0.07 |
| 25 | 45.75 A ± 0.75 | 16.16 A ± 0.38 | 12.29 A ± 0.02 | 1.98 A ± 0.12 | |
| 50 | 45.75 A ± 0.75 | 15.86 A ± 0.50 | 12.29 A ± 0.01 | 1.98 A ± 0.09 | |
| Cooked | 0 | 32.74 B ± 1.86 | 24.00 A ± 0.00 | 14.55 A ± 0.02 | 1.94 A ± 0.03 |
| 25 | 36.87 A ± 0.93 | 23.83 A ± 0.76 | 14.44 A ± 0.14 | 1.97 A ± 0.07 | |
| 50 | 36.63 A ± 0.77 | 22.00 B ± 0.00 | 14.48 A ± 0.25 | 1.92 A ± 0.03 |
Values indicate the average of 3 replicates + standard deviation. Different letters between treatment in each raw and cooked burgers indicate significant difference (p < 0.05)