## 3 Results and Discussion
### Margarine Color  
Color is the first feature of appearance in the consumer's purchasing decision. Beta-carotene pigment was not added to the prepared samples to prevent color interference. The color indices are shown in Table 6. L* and b* values decreased and increased, respectively, with increasing replacement of beeswax deogel. The control sample was the most transparent and had the least yellowish color. In addition, there was no significant difference between the samples in terms of a* values (redness-greenness), and all samples had little reddish tones. This may be due to the natural color of the beeswax; as the percentage of beeswax in the formulation increases, the lightness decreases, and the yellowish increases. [PERSON] et al. (2014) analyzed the characteristics of cookies produced by shortening and beeswax; the results showed that the L* value was higher in cookies containing shortening, and there was no significant difference between the values of a*. The b* value of the cookie prepared with the shortening was lower than that of the cookie containing beeswax. In addition, the results related to the color of the samples containing hydrocolloid-based oleogel (Table 6) showed that the L* values varied from 83.61 to 88.14, and the highest value was for the control sample, which indicates a higher lightness of the sample. There was a significant difference between the samples in terms of a* values (0.28-1.3) and b* values (15.37-20.88). With increasing HBO replacement percentage, an increase was observed in these values. This is probably due to the color of the replaced oleogel.  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Sample** & **L* & **a*** & **b* \\ \hline \multirow{6}{*}{BWO} & 1 & 88.14 \(\pm\) 0.03 a & 0.28 \(\pm\) 0.006 a & 15.37 \(\pm\) 0.020 b \\  & 2 & 87.17 \(\pm\) 0.02 d & 0.28 \(\pm\) 0.000 e & 16.56 \(\pm\) 0.006 b \\  & 3 & 87.04 \(\pm\) 0.02 e & 0.28 \(\pm\) 0.000 e & 17.40 \(\pm\) 0.006 f \\  & 4 & 86.29 \(\pm\) 0.03 f & 0.28 \(\pm\) 0.006 e & 17.42 \(\pm\) 0.006 e \\  & 5 & 84.01 \(\pm\) 0.00 h & 0.28 \(\pm\) 0.006 e & 20.82 \(\pm\) 0.000 c \\  & 6 & 83.61 \(\pm\) 0.01 j & 0.28 \(\pm\) 0.006 e & 21.37 \(\pm\) 0.006 a \\ \hline \hline \end{tabular}
\end{table}
Table 6: Color values in margarines prepared with BWO and HBO.  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Sample** & **Area under the Curve (g \(\times\) sec)** & **Hardness (g)** \\ \hline \multirow{6}{*}{BWO} & 1 & 2643 \(\pm\) 53 f & 2526 \(\pm\) 43 f \\  & 2 & 6190 \(\pm\) 105 a & 5108 \(\pm\) 89 a \\  & 3 & 6095 \(\pm\) 123 a & 4904 \(\pm\) 27 b \\  & 4 & 5508 \(\pm\) 98 b & 4325 \(\pm\) 90 c \\  & 5 & 3076 \(\pm\) 91 e & 2357 \(\pm\) 32 g \\  & 6 & 2633 \(\pm\) 66 f & 1651 \(\pm\) 67 f \\ \hline \multicolumn{2}{c}{**Sample**} & **Area under the Curve (g \(\times\) sec)** & **Hardness (g)** \\ \hline \multirow{6}{*}{HBO} & 2 & 1710 \(\pm\) 32 i & 1609 \(\pm\) 44 i \\  & 3 & 2020 \(\pm\) 64 h & 2035 \(\pm\) 58 h \\ \cline{1-1}  & 4 & 2430 \(\pm\) 12 g \\ \cline{1-1}  & 5 & 3600 \(\pm\) 33 d & 3748 \(\pm\) 27 e \\ \cline{1-1}  & 6 & 3855 \(\pm\) 47 c & 4012 \(\pm\) 51 d \\ \hline \hline \end{tabular} Different small letters between rows show a significant difference between samples (_p_ \(\leq\) 0.05). Data are presented as mean \(\pm\) standard deviation.  
\end{table}
Table 5: Spreadability test parameters of margarine samples formulated with BWO and HBO.