Table 1.
Details and nutritional composition of the study muffins
| Nutritional component measurements | Control flour + HOCO-DHA | Barley flour + control oil | Barley flour + HOCO-DHA | Control flour + control oil |
|---|---|---|---|---|
| Weight (g) | 113 | 108 | 109 | 112 |
| Energy (kcal/kJ)a | 379/1586 | 383/1602 | 383/1602 | 379/1586 |
| Total carbohydrates (g)a | 33 | 36.59 | 36.59 | 32.65 |
| Total proteins (g)a | 8 | 9 | 9 | 8 |
| Total fiber (g)a | 0.36 | 5.77 | 5.77 | 0.36 |
| β-glucan (g)a | 0 | 2.18 | 2.18 | 0 |
| Total fat (% weight) | 24 | 23 | 23 | 23 |
| SFA (%) | 10.42 | 35.36 | 11.24 | 33.34 |
| MUFA (%) | 66.21 | 28.38 | 64.03 | 31.05 |
| PUFA (%) | 23.37 | 36.25 | 24.73 | 35.61 |
| n-3 PUFA (%) | 6.57 | 0.66 | 6.45 | 0.49 |
| n-6 PUFA (%) | 16.80 | 35.60 | 18.28 | 35.12 |
DHA docosahexaenoic acid, HOCO high-oleic acid canola oil, MUFA monounsaturated fatty acid, PUFA polyunsaturated fatty acid, SFA saturated fatty acid
aValues were calculated based on values of the ingredients. Muffins were made with two different flavors: vanilla and spice. Values presented are the average of both the flavors, and there were no major differences between flavors for the measurements