Insect Protein as a Component of Meat Analogue Burger

Foods · 2024 · PMC11203044

Europe PMC

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a clear trendno p-value reported

A clear trend was observed of increasing total lipids and saturated fatty acids (SFA) and decreasing monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) as the WBP concentration increased from 0% to 10%.

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a decreasing trendno p-value reported

Polyunsaturated fatty acids (PUFAs) also showed a decreasing trend with increasing WBP concentration, reaching the lowest level in the 10% WBP variant (8.74 ± 0.003 g/100 g).

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.