Table 3.
Fatty acid composition of GF breads enriched with CP [%].
| Fatty Acid | RB | BCP2 | BCP6 | BCP10 |
|---|---|---|---|---|
| C16:0 | 4.04 ± 0.03 a | 5.21 ± 0.01 b | 7.37 ± 0.18 c | 8.80 ± 0.11 d |
| C16:1 | 0.24 ± 0.03 ab | 0.18 ± 0.03 a | 0.28 ± 0.01 b | 0.31 ± 0.01 b |
| C18:0 | 0.99 ± 0.03 a | 1.97 ± 0.22 b | 2.76 ± 0.06 c | 3.40 ± 0.08 d |
| C18:1 | 68.72 ± 1.24 a | 64.43 ± 0.38 b | 58.59 ± 0.06 c | 54.97 ± 0.24 d |
| C18:2 | 18.56 ± 0.56 a | 20.59 ± 0.11 b | 23.58 ± 0.12 c | 25.29 ± 0.03 d |
| C18:3 | 6.00 ± 0.54 a | 5.87 ± 0.16 b | 5.48 ± 0.08 c | 5.44 ± 0.05 d |
| C20:1 | 1.46 ± 0.06 a | 1.77 ± 0.08 b | 1.74 ± 0.21 c | 1.53 ± 0.01 d |
| C22:0 | N/D | N/D | 0.20 ± 0.03 a | 0.27 ± 0.06 a |
| SFA | 5.03 a | 7.18 b | 10.33 c | 12.47 d |
| MUFA | 70.42 a | 66.38 b | 60.61 c | 56.81 d |
| PUFA | 24.56 a | 26.46 b | 29.06 c | 30.73 d |
Mean values with the same letters in the row (a–d) were not significantly different (α = 0.05). RB—reference bread; BCP2, BCP6, BCP10—breads with starch replaced with CP at 2%, 6%, and 10%, respectively; N/D—not detected; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids. Calculated based on the mean content.