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Table 3 Solid fat index of margarine supplemented with chia oil

From: Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine

Temperature oC

Control

T1

T2

T3

T4

10

60.54 ± 1.27a

51.92 ± 1.19b

47.46 ± 1.51c

44.55 ± 1.41d

42.36 ± 1.36e

20

47.21 ± 1.23a

22.71 ± 1.26b

20.33 ± 1.78b

18.12 ± 1.21c

16.58 ± 1.11d

25

39.51 ± 0.88a

12.45 ± 0.72b

10.15 ± 0.0.45b

9.70 ± 0.63c

7.44 ± 1.31d

30

16.4 ± 0.33a

4.52 ± 0.52b

3.18 ± 0.0.39b

2.82 ± 0.63c

2.19 ± 0.28d

35

12.3 ± 0.47a

3.16 ± 0.63b

2.91 ± 0.22c

2.51 ± 0.09c

2.21 ± 0.11d

37

4.52 ± 0.12a

2.36 ± 0.10b

2.11 ± 0.07c

1.84 ± 0.13d

1.52 ± 0.13e

  1. Values represent the mean ± standard deviation; n = 3
  2. Means in a row with different superscript letters were significantly different (p < 0.05)
  3. Control: Margarine Sample without Chia Oil
  4. T1: Margarine Supplemented with 5% Chia Oil
  5. T2: Margarine Supplemented with 10% Chia Oil
  6. T3: Margarine Supplemented with 15% Chia Oil
  7. T4: Margarine Supplemented with 20% Chia Oil