Effect of Chia Seed as Egg Replacer on Quality, Nutritional Value, and Sensory Acceptability of Sponge Cake
Table 8
Fatty acid profile and cholesterol content of cake.
Fatty acid (%)
Control (CSF0)
CSF3
CSF5
CSF7
C12:0 (lauric acid)
3.75
—
—
—
C16:0 (palmitic acid)
17.1
18.38
18.76
—
C18:0 (stearic acid)
0.05
8.51
8.03
19.4
C20:0 (arachidic acid)
1.36
0.43
0.4
—
C22:0 (behenic acid)
—
—
—
—
C18:1 9-cis (oleic acid)
0.26
1.25
20.92
20.84
C18:1 9-trans (elaidic acid)
36.91
21.87
—
8.55
C18:3 (α-linolenic acid)
—
5.4
6.59
6.49
C18:2 9-cis,11-trans (conjugated linoleic acid)
—
0.13
43.63
42.63
C18:2 9-,12-cis (linoleic acid)
—
42.02
—
—
Unknown
40.57
2.07
1.67
2.09
Unknown shows undetected fraction of fatty acids; values are presented as mean ± standard deviation. Means followed by different lowercase letters in the same column are significantly different ().
