. 2020 Feb 28;57(7):2619–2628. doi: 10.1007/s13197-020-04298-5

Table 2.

Total oil content and fatty acid profile in soy oil, surface, 3 and 5 depth cross-section of plantain chips

Treatment	Total oil content (%)	Palmitic	Stearic	Oleic	Linoleic	Linolenic
Fatty acid content in soy oil and surface of plantain chips (mg/100 g)
Soy oil		12.37 ± 3.06^a	2.94 ± 0.40^a	23.23 ± 5.23^a	63.07 ± 11.3^a	7.19 ± 2.01^a
WP	31.2 ± 0.6^d	6.03 ± 0.49^b	2.56 ± 0.59^a	19.86 ± 1.42^a	43.18 ± 1.19^b	5.23 ± 0.48^a
29° Brix 40 °C	18.7 ± 0.5^c	2.37 ± 0.20^bc	0.67 ± 0.08^b	3.68 ± 0.26^b	7.77 ± 0.45^c	1.02 ± 0.00^b
29° Brix 80 °C	07.2 ± 0.5^a	1.67 ± 0.12^bc	0.12 ± 0.03^b	1.25 ± 0.13^b	2.97 ± 0.44^c	0.31 ± 0.04^b
45° Brix 40 °C	13.1 ± 0.6^b	0.76 ± 0.04^c	0.71 ± 0.04^b	5.01 ± 0.32^b	10.66 ± 1.39^c	1.31 ± 0.10^b
45° Brix 80 °C	06.3 ± 0.2^a	0.63 ± 0.05^c	0.04 ± 0.05^b	0.95 ± 0.01^b	2.30 ± 0.07^c	0.27 ± 0.03^b
Fatty acid in 3 depth cross-section (mg/100 g)
WP		6.071 ± 0.50^b	0.89 ± 0.25^b	8.75 ± 0.75^b	18.74 ± 1.26^b	2.85 ± 1.01^b
29° Brix 40 °C		1.56 ± 0.12^bc	0.36 ± 0.05^b	2.90 ± 0.32^c	6.65 ± 0.77^c	0.95 ± 0.10^b
29° Brix 80 °C		0.78 ± 0.10^c	0.11 ± 0.00^b	1.28 ± 0.13^c	2.93 ± 0.39^c	0.33 ± 0.01^b
45° Brix 40 °C		1.18 ± 0.03^bc	0.57 ± 0.20^b	2.07 ± 0.08^c	4.54 ± 0.15^c	0.59 ± 0.08^b
45° Brix 80 °C		0.61 ± 0.01^c	0.08 ± 0.00^b	0.97 ± 0.02^c	2.16 ± 0.06^c	0.24 ± 0.00^b
Fatty acid in 5 depth cross-section (mg/100 g)
WP		1.53 ± 0.08^b	0.29 ± 0.08^b	2.71 ± 0.03^c	5.87 ± 0.03^c	0.80 ± 0.14^b
29° Brix 40 °C		1.48 ± 0.29^b	0.48 ± 0.13^b	2.29 ± 0.57^c	4.88 ± 1.06^c	0.68 ± 0.23^b
29° Brix 80 °C		0.70 ± 0.01^b	0.19 ± 0.11^b	1.07 ± 0.00^c	2.58 ± 0.05^d	0.31 ± 0.00^b
45° Brix 40 °C		2.37 ± 0.04^b	0.71 ± 0.04^b	5.01 ± 0.32^b	10.66 ± 1.39^b	1.31 ± 0.10^b
45° Brix 80 °C		0.58 ± 0.04^b	ND	0.92 ± 0.02^c	2.074 ± 0.13^d	0.21 ± 0.02^b

WP without pretreatment (R)

Different letters in the same column show significant difference (p ≤ 0.05)