dan juga

dan juga

Hasil (Inggris) 1:

and also

Hasil (Inggris) 2:

dan juga

Hasil (Inggris) 3:

3.3. Fatty acids profileThe fatty acids (FA) profiles obtained for each formulation, aswell as that corresponding to PDAF are presented in Table 3. AT, AFand AFSR showed very similar profiles, contrarily to the industrialformulation (AI), certainly due to the inclusion of lard in this recipe.For all "almendrados" prepared in the bakery store, the percentage of unsaturated fatty acids was above 90%, with ≈70% of MUFA and ≈20% of PUFA. Oleic acid was clearly the most abundant FA(67%–69%), followed by linoleic acid (21%–23%) and palmitic acids(6.8%–7.1%).In most cases,the FA ofthose three formulations did not presentstatistically significant differences. Their overall profiles were verysimilar to that of PDAF, which might be considered as an interesting nutritional feature. As it was expected, the FA profile of PDAF isalmost the same as that usually characterized in almond samples[12.16]. On the other hand, AI presented a high percentage of saturated fatty acids (41%), mostly due to the contribution of palmiticacid (C16:0) and stearic acid (C18:0), which are among the main FAin lard.Overall, it should be highlighted that the beneficial FA profilespresented by AT were fully maintained in AF and AFSR