Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils
Table 2
Variation of red color of blended oils.
R
0 h
1 h
2 h
4 h
6 h
8 h
FGBO
1.21 ± 0.02aA
1.57 ± 0.11bA
2.00 ± 0.06cA
2.56 ± 0.06dB
2.79 ± 0.04eC
3.50 ± 0.09fB
FBBO
1.49 ± 0.02aC
1.87 ± 0.04bC
2.00 ± 0.05bcA
2.07 ± 0.11cA
2.63 ± 0.07cB
2.76 ± 0.04dA
GABO
1.37 ± 0.04aB
1.77 ± 0.04bB
1.97 ± 0.04cA
2.04 ± 0.04cdA
2.15 ± 0.04dA
4.11 ± 0.109eC
EAEPO
2.57 ± 0.05aD
3.60 ± 0.03bD
3.64 ± 0.02bB
4.55 ± 0.05cC
4.67 ± 0.02cD
5.86 ± 0.04dD
HEBO
34.97 ± 0.03aE
38.03 ± 0.09bE
38.27 ± 0.07bC
38.90 ± 0.11cD
39.37 ± 0.05dE
39.72 ± 0.10eE
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.