## 3 Results and Discussion
### Spreadability Test of Margarine  
From this test, two parameters of hardness and spreadability were obtained. These parameters are presented in Table 5. In previous studies, it has been reported that the maximum force required to penetrate the upper probe in the sample is considered hardness, and the spreadability is equivalent to the mean area under the positive curve (penetration curve) as smaller values of the area reflect more spreadability [40,41]. Hardness and spreadability are the most important features perceived by consumers. [PERSON] et al. [42] reported that hardness is significantly associated with spreadability, the higher the hardness, the greater the resistance to spread (less spreadability). As shown in Table 5, with the increasing amount of beeswax oleogel in margarine, hardness significantly decreased, and spreadability increased.  
[PERSON] et al. [43] observed that the hardness of margarine increased with an increasing amount of sunflower wax, and this parameter increased with increasing rice bran wax up to 5% wax but did not increase significantly from 5% wax to 7% wax. They also reported that the hardness of commercial spreads can be achieved with 3% wax oleogels in margarine; however, the hardness of stick margarine cannot be produced with 7% wax. The inconsistent results of this study with our study may be due to the concentration of wax used. There was no significant difference between sample 6 (replacement of 100% (PHPO) and 50% (PO) with BWO) and the control sample in terms of spreadability. It should be noted that according to the SFC results, all the margarine samples were spreadable at room temperature. Additionally, sample 5 (replacement of 100% (PHPO) and 25% (PO) with BWO) had the level of hardness closest to the control sample. Furthermore, in the present  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multicolumn{1}{c}{**Sample**} & \multicolumn{1}{c}{**a (Pa \(\times\) s/rad)**} & \multicolumn{1}{c}{**b**} & \multicolumn{1}{c}{**Recovery\%**} \\ \hline \multirow{8}{*}{BWO} & 1 & 232,620 \(\pm\) 2051 h & 0.10 \(\pm\) 0.01 f & 26.30 \(\pm\) 1.50 f \\  & 2 & 461,400 \(\pm\) 3212 a & 0.15 \(\pm\) 0.02 e & 27.40 \(\pm\) 1.00 f \\  & 3 & 422,155 \(\pm\) 2982 b & 0.18 \(\pm\) 0.00 c & 30.80 \(\pm\) 1.90 e \\  & 4 & 403,305 \(\pm\) 2743 c & 0.23 \(\pm\) 0.02 b & 31.90 \(\pm\) 1.30 e \\  & 5 & 239,777 \(\pm\) 2037 g & 0.40 \(\pm\) 0.02 a & 44.50 \(\pm\) 2.80 d \\  & 6 & 188,044 \(\pm\) 2533 i & 0.47 \(\pm\) 0.01 a & 51.60 \(\pm\) 3.30 c \\ \hline \multirow{8}{*}{HBO} & 2 & 190,940 \(\pm\) 2264 i & 0.12 \(\pm\) 0.01 e & 32.60 \(\pm\) 0.90 e \\  & 3 & 235,150 \(\pm\) 1835 h & 0.13 \(\pm\) 0.01 e & 45.30 \(\pm\) 1.70 d \\ \cline{1-1}  & 4 & 275,270 \(\pm\) 2698 f & 0.13 \(\pm\) 0.00 e & 56.00 \(\pm\) 2.20 c \\ \cline{1-1}  & 5 & 377,883 \(\pm\) 3263 e & 0.17 \(\pm\) 0.01 e & 66.00 \(\pm\) 0.70 b \\ \cline{1-1}  & 6 & 391,442 \(\pm\) 1988 d & 0.20 \(\pm\) 0.01 b & 71.50 \(\pm\) 2.30 a \\ \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 4: Parameters of the power law (frequency sweep test) and structure recovery for margarines prepared with BWO and HBO.  
study, the results showed that with increasing replacement of hydrocolloid-based oleogel, hardness increased and spreadability decreased. The hardness of sample 4 containing HBO was similar to that of the control sample, and according to the SFC results, all the samples also had good spreadability.