. 2022 Apr 28;11(9):1282. doi: 10.3390/foods11091282

Table 5.

Polar compounds of the lipid fraction of the experimental biscuits. C = Biscuits prepared with 100% sunflower oil; D50 = biscuits prepared with sunflower oil (50%) and durum wheat oil (50%); D100 = biscuits prepared with 100% durum wheat oil.

Compound (g/kg)	Sample Type
Compound (g/kg)	C	D50	D100
TAGP	0.43 ± 0.03 ^a	0.31 ± 0.02 ^b	0.17 ± 0.02 ^c
ox-TAG	3.52 ± 0.13 ^a	2.63 ± 0.43 ^b	1.81 ± 0.19 ^b
DG	1.30 ± 0.02 ^c	3.03 ± 0.05 ^b	4.93 ± 0.17 ^a

TAGP = triacylglycerol oligopolymers; ox-TAG = oxidized triacylglycerols; DG = diacylglycerols Different letters in the same row indicate significant differences at p < 0.05.