Fatty acids | Amaranth flour | Corn flour | Crackers Control | Formula 3 | Tortilla Control | Formula 2 |
Myrsitic | 0.18 | - | - | 0.11 | - | 0.15 |
Pentadecanoic | 0.07 | - | - | 0.03 | - | 0.09 |
Palmitic | 17.04 | 12.58 | 10.70 | 8.70 | 13.81 | 13.35 |
Palmitoleic | 0.18 | 0.18 | 0.11 | 0.10 | 0.15 | 0.16 |
Heptadecanoic | 0.17 | 0.11 | 0.13 | 0.13 | 1.09 | 0.15 |
Heptadecenoic | 0.09 | 0.05 | 0.06 | 0.03 | 0.04 | 0.04 |
Stearic | 3.41 | 2.59 | 3.27 | 3.35 | 3.42 | 5.39 |
Oleic | 22.6 | 35.58 | 27.49 | 26.57 | 33.82 | 27.11 |
Linoleic | 43.29 | 46.18 | 56.35 | 51.04 | 45.08 | 44.26 |
Linolenic | 1.16 | 1.45 | 0.33 | 0.91 | 1.35 | 1.07 |
Eicosenoic | 0.30 | 0.39 | 0.21 | 0.19 | 0.37 | 0.33 |
Arachidic | 0.85 | 0.68 | 0.76 | 0.51 | 0.67 | 0.92 |
Behenic | 0.34 | 0.21 | 0.59 | 0.62 | 0.20 | 0.32 |
Docosadienoic | 8.45 | - | - | 6.30 | - | 5.15 |
Docosatrienoic | 0.78 | - | - | 0.52 | - | 0.40 |
Docosatetraenoic | 0.83 | - | - | 0.74 | - | 0.80 |
Lignoceric | 0.26 | - | - | 0.15 | - | 0.31 |
Total saturated (TS) | 22.32 | 16.17 | 15.45 | 13.59 | 19.19 | 20.68 |
Total unsaturated (TU) | 77.68 | 83.83 | 84.55 | 86.40 | 80.81 | 79.32 |