| A: Saturated fatty acids, % |
| Samples |
C4:0 |
C6:0 |
C8:0 |
C10:0 |
C12:0 |
C14:0 |
C16:0 |
C17:0 |
C18:0 |
C20:0 |
C22:0 |
| CBS |
nd |
0.068 ± 0.015 |
3.719 ± 0.005 |
3.291 ± 0.004 |
44.95 ± 0.02 |
14.07 ± 0.03 |
9.188 ± 0.002 |
0.03 ± 0.01 |
16.36 ± 0.04 |
0.059 ± 0.022 |
0.043 ± 0.002 |
| SHO |
nd |
nd |
nd |
nd |
0.318 ± 0.002 |
1.156 ± 0.002 |
49.09 ± 0.02 |
0.111 ± 0.006 |
4.648 ± 0.004 |
0.331 ± 0.004 |
nd |
| B: Unsaturated fatty acids, % |
| Samples |
C16:1 |
C17:1 |
C18:1 |
C18:2 |
C18:3 |
C20:1 |
C18:1 Trans |
C18:2 Trans |
|
| CBS |
nd |
nd |
3.6 ± 0.08 |
0.211 ± 0.003 |
0.19 ± 0.008 |
nd |
4.22 ± 0.007 |
nd |
|
| SHO |
0.177 ± 0.002 |
nd |
35.23 ± 0.005 |
8.58 ± 0.009 |
nd |
nd |
nd |
0.324 ± 0.006 |
|
|
Values are means ± S.D
Means in each row followed by different letters are significantly different (p<0.05).
CBS: cocoa butter substitute oil, SHO: shortening oil.
LSD: least significant difference
nd: No difference |
| Table 3: Fatty acid composition of vegetable oil samples. |
