Biochemical Characterization of Coriander Cakes Obtained by Extrusion

Table 1

Effect of nozzle diameter on fatty acid composition (%) of coriander cake.

Fatty acid	Nozzle diameter (mm)
	5	6	7	8	9
C16:0	3.68 ± 0.01^a	3.81 ± 0.02^a	3.66 ± 0.03^a	3.68 ± 0.00^a	3.78 ± 0.02^a
C16:1(n-7)	0.23 ± 0.00^b	0.24 ± 0.00^a	0.24 ± 0.01^a	0.24 ± 0.00^a	0.25 ± 0.00^a
C18:0	0.89 ± 0.02^a	0.82 ± 0.04^a	0.73 ± 0.00^b	0.72 ± 0.01^b	0.73 ± 0.01^b
C18:1(n-12)	77.28 ± 0.36^a	76.57 ± 0.59^a	76.84 ± 0.09^a	76.80 ± 0.14^a	75.54 ± 0.02^b
C18:1(n-9)	5.25 ± 0.24^a	5.22 ± 0.56^a	5.16 ± 0.05^a	5.15 ± 0.13^a	5.86 ± 0.01^a
C18:2(n-6)	12.47 ± 0.11^b	13.12 ± 0.01^a	13.17 ± 0.01^a	13.19 ± 0.01^a	13.61 ± 0.00^a
C20:0	0.09 ± 0.00^a	0.09 ± 0.00^a	0.08 ± 0.00^a	0.09 ± 0.00^a	0.09 ± 0.00^a
C18:3(n-3)	0.12 ± 0.00^b	0.12 ± 0.01^b	0.12 ± 0.01^b	0.13 ± 0.00^ab	0.14 ± 0.00^a
SFA	4.66 ± 0.02^a	4.72 ± 0.05^a	4.47 ± 0.03^a	4.49 ± 0.01^a	4.60 ± 0.03^a
MUFA	82.75 ± 0.13^a	82.04 ± 0.04^a	82.24 ± 0.03^a	82.19 ± 0.01^a	81.65 ± 0.02^b
PUFA	12.59 ± 0.10^a	13.24 ± 0.01^a	13.29 ± 0.00^a	13.32 ± 0.00^a	13.75 ± 0.00^a
SFA/PUFA	0.37	0.35	0.33	0.33	0.33

C14:0: myristic acid; C16:0: palmitic acid; C16:1(n-7): palmitoleic acid; C18:0: stearic acid; C18:1(n-12): petroselinic acid; C18:1(n-9): oleic acid; C18:2(n-6): linoleic acid; C20:0: arachidic acid; C18:3(n-3): 𝛼-linolenic acid. SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acid. Data are expressed as mean ± SD of three replicates. Values with different superscripts (a,b) are significantly different at 𝑃 < 0.05.