Table 1.

Fatty acid composition of the MCT-enriched baking fat. Data represent the percent of total fat from each fatty acid in the baking fat and test muffin. One serving of the baking fat contains 9 g of total fat.

Fatty acid	Coconut oil enriched baking fat	Amount in test muffin (g)	Corn oil1
SFA:PUFA:MUFA	52:06:42	10.4:1.2:8.4	13.4:54:28.1
Butyric acid, %	0.2 ± 0	0.04
Caproic acid, %	0.27 ± 0.14	0.054
Caprylic acid, %	2.66 ± 0.96	0.53
Capric acid, %	2.67 ± 0.92	0.53
Lauric acid, %	18.02 ± 2.2	3.6
Myristic acid, %	6.78 ± 1.61	1.36
Palmitic acid, %	17.6 ± 2.28	3.52	11.5
Palmitoleic acid, %	0.33 ± 0.28	0.066	0.1
Stearic acid, %	4.15 ± 1.59	0.83	1.74
Oleic acid, %	40.73 ± 4.13	8.15	29
Linoleic acid, %	6.37 ± 3.13	1.27	55.6
Alpha-Linolenic acid, %	0.21 ± 0.14	0.042	0.95
Arachidonic acid, %	0.19 ± 0.1	0.038	0.4
Eicosenoic acid, %	0.09 ± 0.06	0.018	0.27
MCFA (C8-10), g/muffin	1.06		0

Muffins included 20 g of fat from the baking fat,

¹Information obtained from Maki et al. [26].