Table 5.

Fatty acid profile of optimized gluten-free quinoa-based cookie

Fatty acid	Name	Percentb
C14:0	Myristic acid	0.09 ± 0.01
C16:0	Palmitic acid	11.54 ± 0.21
C17:0	Margaric acid	0.04 ± 0.01
C 18:0	Stearic acid	3.48 ± 0.06
C 20:0	Eicosanoic acid	2.29 ± 0.03
C16:1	Palmitoleic acid	0.23 ± 0.04
C18:1	Oleic acid	22.92 ± 2.11
C20:1	Eicosanoic acid	0.24 ± 0.07
C18:2	Linoleic acid	53.86 ± 3.01
C18:3 (ω − 3)	α-Linoleic acid	6.39 ± 0.71
CLA-C18:2	Conjugated linoleic acid	0.12 ± 0.02
C20:4 (ω − 6)	Arachidonic acid	0.09 ± 0.01
AGDa		87.43 ± 0.98

^aDesirable fatty acids, as represented by the sum of the proportions of C 18:0 + MUFA + PUFA

^bData are mean values of triplicate measurements from three different replications ± standard deviations