. 2018 Mar 31;55(5):1889–1902. doi: 10.1007/s13197-018-3106-1

Table 5.

Proximate composition, mineral content, and fatty acid profile of optimized cooked gluten-free fish patties

Composition	Fish Patty (FP)*	FP added with Rice Flour	FP added with Corn Flour	FP added with Amaranth Flour	FP added with Quinoa Flour
Moisture**	64.43 ± 0.28^a	67.95 ± 0.33^d	66.72 ± 0.05^c	64.80 ± 0.04^a	65.74 ± 0.25^b
Fat	10.45 ± 0.04^a	12.49 ± 0.08^b	20.28 ± 0.01^e	13.66 ± 0.26^d	13.08 ± 0.05^c
Protein	27.31 ± 0.52^d	12.67 ± 0.70^a	12.73 ± 0.31^a	15.05 ± 0.39^b	17.14 ± 0.18^c
Carbohydrates	0.44 ± 0.11^a	5.90 ± 0.09^c	7.36 ± 0.26^e	6.50 ± 0.06^d	4.92 ± 0.15^b
Ash	2.55 ± 0.00^d	1.45 ± 0.01^a	1.44 ± 0.00^a	1.82 ± 0.02^c	1.70 ± 0.02^b
Na***	345.06 ± 5.71^c	228.11 ± 2.14^a	233.54 ± 2.72^ab	229.63 ± 2.26^a	237.06 ± 2.31^b
K	198.92 ± 0.62^d	138.89 ± 0.33^c	124.19 ± 0.57^a	197.28 ± 0.91^d	134.66 ± 0.96^b
Ca	12.89 ± 1.49^c	8.93 ± 1.79^a	6.98 ± 0.42^a	25.17 ± 0.66^e	18.88 ± 2.33^d
Fe	0.75 ± 0.03^b	0.11 ± 0.12^a	0.79 ± 0.01^b	4.39 ± 0.08^d	1.17 ± 0.08^c
Miristic (C14:0)****	2.53 ± 0.01^a	2.63 ± 0.04^a	2.56 ± 0.02^a	2.55 ± 0.05^a	2.60 ± 0.08^a
Palmitic (C16:0)	23.50 ± 0.01^a	23.65 ± 0.06^a	23.43 ± 0.29^a	23.49 ± 0.23^a	23.40 ± 0.40^a
Stearic (C18:0)	7.45 ± 0.06^b	7.27 ± 0.03^ab	7.12 ± 0.12^a	7.10 ± 0.10^a	7.14 ± 0.13^a
∑SFA	37.04 ± 0.01^a	37.23 ± 0.09^a	36.69 ± 0.46^a	36.80 ± 0.47^a	36.63 ± 0.23^a
Palmitoleic (C16:1)	13.05 ± 0.01^a	13.86 ± 0.06^c	13.39 ± 0.12^ab	13.35 ± 0.22^ab	13.62 ± 0.24^bc
Vaccenic (18:1n7)	7.45 ± 0.06^a	7.27 ± 0.03^a	7.12 ± 0.12^a	7.10 ± 0.10^a	7.14 ± 0.13^a
Oleic (C18:1n9)	19.43 ± 0.03^a	20.42 ± 0.10^b	20.19 ± 0.36^b	20.02 ± 0.05^b	20.05 ± 0.18^b
Eicosenoic (C20:1n9c)	2.16 ± 0.01^b	0^a	2.17 ± 0.02^b	2.17 ± 0.02^b	2.24 ± 0.04^c
∑MUFA	35.01 ± 0.08^a	35.35 ± 0.01^ab	36.30 ± 0.21^c	36.60 ± 0.14^c	35.96 ± 0.99^b
Linoleic (C18:2n6)	2.98 ± 0.01^a	3.36 ± 0.02^c	4.12 ± 0.07^e	3.78 ± 0.01^d	3.23 ± 0.01^b
Linolenic (C18:3n3)	4.24 ± 0.02^a	4.74 ± 0.02^d	4.59 ± 0.02^bc	4.52 ± 0.06^b	4.63 ± 0.04^c
Arachidonic (C20:4)	2.92 ± 0.01^d	2.71 ± 0.01^c	2.59 ± 0.05^ab	2.57 ± 0.04^a	2.70 ± 0.01^bc
EPA (C20:5n3)	4.12 ± 0.01^b	4.12 ± 0.05^b	3.87 ± 0.06^a	3.86 ± 0.11^a	4.00 ± 0.01^ab
DPA (C22:5n3)	5.34 ± 0.02^c	5.25 ± 0.01^bc	5.00 ± 0.05^a	4.86 ± 0.18^a	5.05 ± 0.02^ab
DHA (C22:6n3)	4.13 ± 0.02^b	3.55 ± 0.21^a	3.55 ± 0.07^a	3.46 ± 0.15^a	3.59 ± 0.04^a
∑PUFA	25.86 ± 0.09^a	25.87 ± 0.17^a	25.79 ± 0.25^a	25.18 ± 0.59^a	25.25 ± 0.19^a

*Fish patty without added water or flour was assumed as control

**Patty composition (Moisture, Fat, Protein, Carbohydrates, and Ash) is expressed in g/100 g of sample

***Mineral content is expressed in mg/100 g of sample

****Fatty acid content is expressed in g/100 g of fat

^abcDifferent letter in the same row indicate significant differences at P < 0.05

ΣSFA, ΣMUFA and ΣPUFA are total saturated, monounsaturated and polyunsaturated fatty acids, respectively

Values represent the mean ± standard deviation of two determinations