. 2013 Nov 27;52(4):2288–2295. doi: 10.1007/s13197-013-1218-1

Table 5.

Effect of salt substitution and pea hull flour on the fatty acid profile of low fat chicken nuggets

Parameters	Control	Treat I	Treat II	Treat III	Treat IV
Total phospholipids (mg/g)	6.81 ± 0.24	6.80 ± 0.24	6.52 ± 0.18	6.47 ± 0.18	6.36 ± 0.11
Total cholesterol (mg/g)	1.05 ± 0.01^a	1.05 ± 0.01^a	0.83 ± 0.01^b	0.76 ± 0.01^b	0.75 ± 0.01^b
Total glycolipids (mg/g)	0.09 ± 0.01^a	0.09 ± 0.01^a	0.09 ± 0.00^a	0.08 ± 0.00^ab	0.07 ± 0.01^b
Total lipid (mg/g)	70.17 ± 2.18	70.17 ± 2.01	68.50 ± 1.02	66.50 ± 1.67	66.17 ± 1.17
Free fatty acids (mg/g)	0.99 ± 0.04	0.99 ± 0.04	0.95 ± 0.02	0.93 ± 0.02	0.92 ± 0.02
Total glyceroids (mg/g)	61.23 ± 2.17	61.06 ± 1.93	58.34 ± 1.23	58.01 ± 1.84	57.84 ± 1.79

Control: low fat chicken nuggets; Treat I: low fat low salt chicken nuggets; Treat II: low fat low salt chicken nuggets with 8 % PHF; Treat III: low fat low salt chicken nuggets with 10 % PHF; Treat IV: low fat low salt chicken nuggets with 12 % PHF

n = 6

Mean values with different superscript letters in the same row differ significantly (P < 0.05)