Table 5 Transition in fatty acid profile of margarine supplemented with chia oil

11.25 ± 0.51^a

10.19 ± 0.32^b

10.92 ± 0.19^a

9.48 ± 0.55^e

10.63 ± 0.28^a

9.32 ± 0.12^f

11.17 ± 0.66^a

8.82 ± 0.43^g

5.23 ± 0.08^a

4.58 ± 0.02^a

4.91 ± 0.05^a

4.55 ± 0.03^a

4.58 ± 0.12^a

4.49 ± 0.07^a

4.52 ± 0.06^a

4.41 ± 0.06^b

29.9 ± 1.12^a

29.32 ± 0.79^a

28.87 ± 0.98^a

28.42 ± 0.59^b

27.72 ± 0.55^b

27.39 ± 1.27^c

26.43 ± 0.72^b

26.19 ± 0.64^d

7.27 ± 0.11^b

6.69 ± 0.05^b

7.11 ± 0.19^b

4.57 ± 0.04^b

6.98 ± 0.16^b

4.52 ± 0.03^b

6.55 ± 0.08^b

4.49 ± 0.08^b

34.12 ± 1.73^a

33.81 ± 1.16^a

33.03 ± 1.59^a

32.58 ± 0.73^b

32.42 ± 0.84^b

31.89 ± 0.05^c

30.24 ± 1.35^c

28.46 ± 0.89^f

10.28 ± 0.44^b

10.13 ± 0.06^b

10.23 ± 0.37^b

10.13 ± 0.02^b

10.15 ± 0.76^b

9.96 ± 0.35^b

10.12 ± 0.35^b

9.76 ± 0.57^b

2.92 ± 0.08^d

2.88 ± 0.05^d

5.85 ± 0.16^c

5.71 ± 0.13^c

9.22 ± 0.21^b

8.98 ± 0.31^b

12.29 ± 0.27^a

12.08 ± 0.62^a

1.82 ± 0.05^d

1.75 ± 0.14^d

3.52 ± 0.15^c

3.41 ± 0.14^c

6.43 ± 0.27^b

6.28 ± 0.22^b

9.81 ± 0.32^a

9.63 ± 0.44^a

1.26 ± 0.07^d

1.19 ± 0.04^d

2.64 ± 0.11^c

2.53 ± 0.16^c

3.49 ± 0.13^b

3.35 ± 0.03^b

5.19 ± 0.17^a

4.94 ± 0.28^a