Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils
Table 1
Variation of yellow color of blended oils.
Y
0 h
1 h
2 h
4 h
6 h
8 h
FGBO
15.08 ± 0.14aB
15.53 ± 0.09bB
15.94 ± 0.05cB
16.09 ± 0.04cB
16.37 ± 0.03215dB
16.65 ± 0.08eB
FBBO
19.70 ± 0.02aC
20.17 ± 0.03bC
20.25 ± 0.03bC
20.39 ± 0.08cC
20.60 ± 0.02082dC
20.87 ± 0.04eC
GABO
29.29 ± 0.05aD
29.49 ± 0.06bD
29.87 ± 0.08cD
30.09 ± 0.01dD
30.26 ± 0.06110dD
30.57 ± 0.09eD
EAEPO
55.01 ± 0.09aE
55.32 ± 0.03bE
55.37 ± 0.07bE
55.80 ± 0.09cE
55.85 ± 0.07000cdE
56.05 ± 0.07eE
HEBO
2.13 ± 0.09aA
2.74 ± 0.03bA
3.07 ± 0.03cA
3.07 ± 0.06dA
3.52 ± 0.02517dA
3.78 ± 0.02eA
Mean values within each row followed by different letters (a, b, c, etc.) are significantly () different. Mean values within each column followed by different letters (A, B, C, etc.) are significantly () different.
