Physicochemical and sensory characteristics of traditional Kırklareli meatballs with added cowpea (Vigna unguiculata) flour

Table 4 Fatty acid composition of raw Kırklareli meatball

Fatty acids (%)	Treatments^*
Fatty acids (%)	1	2	3	4	5
Total trans	2.99 ± 0.52^c	3.37 ± 0.45^a	3.28 ± 0.64^b	1.99 ± 0.56^d	1.97 ± 0.51^d
Total saturated	52.61 ± 1.78^d	54.31 ± 1.68^c	54.78 ± 1.71^b	54.87 ± 1.75^b	55.32 ± 1.69^a
Total monounsaturated	43.49 ± 1.61^a	42.00 ± 1.38^b	41.30 ± 1.52^c	40.78 ± 1.36^d	40.84 ± 1.59^d
Total polyunsaturated	3.87 ± 0.38^a	3.15 ± 0.64^d	3.47 ± 0.54^c	3.77 ± 0.52^b	3.79 ± 0.51^ab
Total unsaturated	47.36 ± 1.32^a	45.15 ± 1.36^b	44.77 ± 1.24^c	44.55 ± 1.35^d	44.63 ± 1.34^d
Total unsaturated/ Total saturated	0.90	0.83	0.82	0.81	0.81

Values are means ± standard error of three replicates^a(1): Raw control sample, (2): 2% cowpea flour was added raw sample, (3): 4% cowpea flour was added raw sample, (4): 6% cowpea flour was added raw sample, (5): 8% cowpea flour was added raw sample. Means within the same row with diffeerent superscripts are significantly different (P < 0.05)

ISSN: 2661-8974