Table 2.

Total lipid release (%) from muffins containing almond flour (AF, n = 3) or almond particles (AP, n = 3) after mastication, in vitro gastric and gastric plus duodenal digestion (total digestion time was 9 h). Values are presented as means ± SEM.

	AF	AP
Lipid released after mastication (%)	4.4 ± 0.4	1.9 ± 0.2
Lipid released after gastric digestion (%)	41.6 ± 1.6	5.8 ± 0.1
Lipid released after gastric plus duodenal digestion (%)	97.1 ± 1.7	57.6 ± 1.1
Recovered lipid (%)	2.9 ± 1.7	42.4 ± 1.1

Total lipid released is calculated relative to the lipid content of the muffin (24 g of lipid).

Repeated-measures ANOVA showed that the differences in lipid release between the different stages of digestion were significant (P < 0.001).

Total lipid released was significantly (P < 0.005) higher for the AF muffin than the AP muffin.

AF, muffin containing almond macroparticles.

AP, muffin containing almond flour.