Table 7.
The content of fatty acids (%) of bread samples.
| Samples [% of Total Fatty Acids] |
Myristic Acid | Palmitic Acid | Stearic Acid | Oleic Acid | Linoleic Acid | Gamma-Linolenic Acid | Margaric Acid | Palmitoleic Acid | Arachidic Acid | ∑ SFA | ∑MUFA | ∑PUFA |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| PM | 1.88 ± 0.04 a | 28.26 ± 0.10 a | 3.31 ± 0.03 d | 18.34 ± 0.06 ab | 42.68 ± 0.10 cde | 3.79 ± 0.04 e | n.d. | 1.01 ± 0.02 a |
0.48 ± 0.03 ab |
33.93 ± 0.39 a | 19.35 ± 0.07 a | 46.47 ± 0.05 b |
| PFCDS 5% | 1.44 ± 0.03 c | 22.79 ± 0.13 b | 3.91 ± 0.06 cd | 17.83 ± 0.08 c | 45.73 ± 0.05 a | 5.61 ± 0.05 cde | 0.85 ± 0.04 a | 0.65 ± 0.07 b |
0.28 ± 0.03 c |
29.27 ± 0.12 b | 18.48 ± 0.07 bcd | 51.34 ± 0.03 a |
| PFCDS 10% | 1.42 ± 0.04 c | 21.36 ± 0.05 bc | 4.11 ± 0.02 bc | 18.02 ± 0.13 bc | 44.47 ± 0.06 abc | 6.14 ± 0.03 bcd | 0.94 ± 0.03 a | 0.57 ± 0.04 bc |
0.39 ± 0.06 bc |
28.22 ± 0.09 b | 18.59 ± 0.07 bcd | 50.61 ± 0.06 a |
| PFCDS 15% | 1.40 ± 0.03 c | 20.66 ± 0.04 bc | 4.45 ± 0.07 bc | 18.28 ± 0.10 ab | 43.12 ± 0.04 bcde | 7.66 ± 0.08 ab | 0.89 ± 0.05 a | 0.5 ± 0.04 bc |
0.4 ± 0.03 bc |
27.80 ± 0.15 b | 18.78 ± 0.10 bc | 50.78 ± 0.05 a |
| PFCDS 20% | 1.34 ± 0.06 c | 19.98 ± 0.10 bc | 4.64 ± 0.03 ab | 18.51 ± 0.03 a | 42.53 ± 0.04 de | 8.18 ± 0.06 a | 0.76 ± 0.03 a | 0.41 ± 0.03 c |
0.51 ± 0.03 ab |
27.23 ± 0.15 b | 18.92 ± 0.07 ab | 50.71 ± 0.05 a |
| PFCZ 5% | 1.78 ± 0.05 ab | 22.03 ± 0.09 bc | 3.97 ± 0.10 c | 17.71 ± 0.04 c | 44.63 ± 0.08 ab | 5.07 ± 0.03 de | 0.53 ± 0.04 a | 0.52 ± 0.04 bc |
0.29 ± 0.05 c |
28.60 ± 0.12 b | 18.23 ± 0.06 d | 49.70 ± 0.15 a |
| PFCZ 10% | 1.63 ± 0.05 abc | 21.57 ± 0.09 bc | 4.06 ± 0.03 bc | 17.78 ± 0.04 c | 43.48 ± 0.07 bcd | 6.73 ± 0.06 abcd | 0.73 ± 0.03 a | 0.46 ± 0.05 bc |
0.39 ± 0.02 bc |
28.38 ± 0.23 b | 18.24 ± 0.03 d | 50.21 ± 0.07 a |
| PFCZ 15% | 1.51 ± 0.03 bc | 22.79 ± 0.13 b | 4.3 ± 0.03 bc | 17.84 ± 0.03 c | 42.88 ± 0.05 bcde | 7.39 ± 0.06 abc | 0.79 ± 0.04 a | 0.44 ± 0.06 c |
0.46 ± 0.02 ab |
29.85 ± 0.11 b | 18.28 ± 0.04 d | 50.27 ± 0.05 a |
| PFCZ 20% | 1.44 ± 0.05 c | 19.31 ± 0.04 c | 5.14 ± 0.03 a | 17.99 ± 0.03 bc | 41.55 ± 0.03 e | 8.49 ± 0.08 a | 0.86 ± 0.02 a | 0.39 ± 0.04 c |
0.62 ± 0.04 a |
27.37 ± 0.12 b | 18.38 ± 0.05 cd | 50.04 ± 0.09 a |
Identical superscripts letters within rows indicate no significant difference (p > 0.05); * PM—control sample; PFCDS 5%—bread with 5% hemp flour Dacia Secuieni; PFCDS 10%—bread with 10% hemp flour Dacia Secuieni; PFCDS 15%—bread with 15% hemp flour Dacia Secuieni; PFCDS 20%—bread with 20% hemp flour Dacia Secuieni; PFCZ 5%—bread with 5% hemp flour Zenit; PFCZ 10%—bread with 10% hemp flour Zenit; PFCZ 15%—bread with 15% hemp flour Zenit; PFCZ 20%—bread with 20% hemp flour Zenit. n.d. = not detected.