Preparation of a Low-Calorie, Gluten-Free All-in-One Cake Mix, Containing Bacillus Coagulans Using Quinoa and Inulin Functionality

Figure 6

Comparison of fatty acid profile of treatment No.5 (Selected treatment) with control sample. The fatty acid profile was determined through gas chromatography (GC-FID). There was not much positive differences betweenthe amounts of T5 essential fatty acids with control sample.