. 2021 Jan 22;58(12):4775–4784. doi: 10.1007/s13197-021-04970-4

Table 3.

Texture parameters of raw and cooked burger containing the EC oleogel

Burger	Oleogel replacement	Hardness	Springiness	Cohesiveness	Gumminess	Chewiness
Raw	0	23.11^A ± 0.11	0.96^C ± 0.04	0.13^C ± 0.01	3.08^A ± 0.15	2.95^C ± 0.05
	25	13.51^B ± 0.09	1.78^B ± 0.05	0.20^B ± 0.03	2.81^A ± 0.42	5.03^B ± 0.13
	50	13.63^B ± 0.25	2.22^A ± 0.07	0.24^A ± 0.01	3.27^A ± 0.17	7.26^A ± 0.53
Cooked	0	68.67^C ± 2.95	2.92^B ± 0.03	0.26^A ± 0.03	18.02^A ± 1.34	52.54^A ± 3.97
	25	104.42^B ± 1.86	3.52^A ± 0.06	0.11^B ± 0.02	11.47^B ± 1.97	40.30^B ± 4.03
	50	126.17^A ± 3.92	3.32^A ± 0.04	0.09^C ± 0.01	12.11^B ± 3.44	40.11^B ± 5.18

Values indicate the average of 3 replicates ± standard deviation. Different letters between treatments in each raw and cooked burgers indicate significant difference (p < 0.05)