. 2016 Dec 14;11(12):e0168270. doi: 10.1371/journal.pone.0168270

Table 4. Fatty acid profile (g of individual fatty acids/100g of total fatty acid) of pasta fortified with different tilapia flour levels.

Fatty acids	PTF0%	PTF6%	PTF12%	PTF17%	PTF23%
C14:0	43.87±2.46^a	29.74±1.35^b	23.22±1.10^c	22.21±1.16^c	21.92±1.75^c
C15:0	0.00±0.00^d	2.06±0.13^c	4.81±0.00^b	4.41±0.33^b	7.35±0.28^a
C16:0	16.29±0.47^b	19.22±0.92^a	20.39±0.64^a	21.09±2.08^a	19.77±0.48^a
C16:1	0.00±0.00^c	0.00±0.00^c	3.64±0.15^b	3.90±0.38^b	4.74±0.45^a
C17:1	2.99±0.25^a	2.13±0.02^b	1.76±0.09^b	1.10±0.09^c	1.12±0.11^c
C18:0	10.65±0.94^c	20.63±1.90^ab	24.22±0.35^a	23.12±0.68^ab	19.58±1.55^b
C18:1	22.40±0.27^a	16.41±0.11^b	13.11±1.23^c	11.79±0.36^c	11.25±0.10^c
C18:2	0.00±0.00^d	1.59±0.10^c	2.52±0.22^b	3.32±0.30^a	3.51±0.26^a
C18:3n3	0.00±0.00^c	0.00±0.00^c	0.28±0.00^b	0.34±0.04^a	0.28±0.00^b
C18:3n6	0.00±0.00^c	0.57±0.05^b	0.66±0.00^b	1.91±0.14^a	1.86±0.07^a
C20:1	0.00±0.00^c	0.00±0.00^c	0.97±0.00^b	1.21±0.02^a	1.13±0.11^ab
C20:3n3	0.00±0.00^c	1.27±0.12^b	1.54±0.13^ab	1.65±0.16^a	1.54±0.11^ab
C21:0	1.17±0.13^d	1.81±0.13^c	2.47±0.25^b	2.89±0.07^b	5.97±0.06^a
C22:1n9	0.00±0.00^c	0.00±0.00^c	0.26±0.00^ab	0.25±0.02^b	0.29±0.02^a
C22:2	0.00±0.00^b	0.69±0.07^a	0.65±0.06^a	0.60±0.06^a	0.66±0.06^a
∑ SFA	71.99±1.78^a	73.46±1.67^a	75.12±0.12^a	73.72±2.08^a	74.59±0.55^a
∑ MUFA	25.39±0.10^a	18.54±0.12^b	19.48±1.31^b	18.21±0.03^b	18.29±0.52^b
∑ PUFA	0.00±0.00^d	4.12±0.04^c	5.91±0.05^b	8.07±0.19^a	8.14±0.56^a

PTF0%, PTF6%, PTF12%, PTF17%, and PTF23% mean pasta with 0%, 6%, 12%, 17%, and 23% (w/w) of tilapia flour, respectively. ∑ SFA: sum of saturated fatty acid; ∑ MUFA: sum of monounsaturated fatty acid; ∑ PUFA: sum of polyunsaturated fatty acid. Results are expressed as means ± standard deviation (n = 3). Different letters indicate differences (p < 0.05) among formulations.