Parameter | Control | T1
| T2
| T3
| T4
|
---|
FFA % | 0.11 ± 0.02a
| 0.11 ± 0.02a
| 0.12 ± 0.01a
| 0.11 ± 0.02a
| 0.12 ± 0.02a
|
MP oC | 35.4 ± 0.22a
| 34.0 ± 0.15b
| 33.8 ± 0.25c
| 33.2 ± 0.18d
| 32.1 ± 0.21e
|
IV Cg/100 g | 47.5 ± 1.48e
| 57.6 ± 1.21d
| 60.15 ± 1.10c
| 65.6 ± 0.71b
| 70.9 ± 0.52a
|
PV (MeqO2/kg) | 0.22 ± 0.07a
| 0.25 ± 0.01a
| 0.26 ± 0.05a
| 0.21 ± 0.03a
| 0.24 ± 0.02a
|
RI @ 40 °C | 1.454 ± 0.02a
| 1.457 ± 0.01a
| 1.459 ± 0.02a
| 1.463 ± 0.03a
| 1.467 ± 0.02a
|
- Values represent the mean ± standard deviation; n = 3
- Means in a row with different superscript letters were significantly different (p < 0.05)
-
FFA Free Fatty Acids (Oleic Acid)
-
MP Melting Point oC
-
IV Iodine Value (Wijs)
-
PV Peroxide Value (MeqO2/Kg)
-
RI Refractive Index at 40 °C
- Control: Margarine Sample without Chia Oil
- T1: Margarine Supplemented with 5% Chia Oil
- T2: Margarine Supplemented with 10% Chia Oil
- T3: Margarine Supplemented with 15% Chia Oil
- T4: Margarine Supplemented with 20% Chia Oil