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

Table 4.

Color parameters of raw and cooked burger containing the EC oleogel immediately after production

Burger	Oleogel replacement	L value	a value	b value	∆E
Raw	0	51.11^A ± 0.57	10.19^C ± 1.29	16.68^B ± 1.57	–
	25	48.19^B ± 1.46	17.94^A ± 0.85	32.45^A ± 0.81	17.81 ^A ± 1.27
	50	52.69^A ± 0.10	15.01^B ± 0.10	31.41^A ± 0.18	15.61 ^A ± 3.82
Cooked	0	42.82^A ± 1.25	9.11^B ± 1.13	14.91^B ± 0.19	–
	25	25.09^C ± 0.56	11.87^A ± 0.53	14.44^B ± 0.47	17.94 ^A ± 0.64
	50	33.58^B ± 0.46	9.62^B ± 0.52	15.86^A ± 0.12	9.30 ^B ± 0.46

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)