## 3 Results and Discussion  
### Fatty Acids Profile  
The fatty acids profile of all produced yogurts is shown in Table 1. When considering only the data obtained for the coconut oil yogurts, the results obtained corroborated the trend already discussed by [PERSON] et al. [18] for coconut oil yogurts produced at a pilot scale. Results showed that supplementation with coconut oil significantly (\(p<0.05\)) enhanced the content of medium-chain fatty acids (81 times higher than the CT for COY samples and 52 times higher for CBY), and the amount of lauric acid (C12) significantly increased (\(p<0.05\)) by more than 97%. This is particularly interesting as this fatty acid has a high biological potential as an anti-obesity ingredient due to its impact on fatty acid oxidation and thermogenesis [19; 20]. Moreover, the amount of linoleic acid (C18:2), an essential fatty acid, was slightly improved in these yogurts. The high AI and TI values, which are related to the risk of coronary disease, can be attributed to the saturated nature of coconut oil, with the presence of a high concentration of saturated fatty acids (SFA), with myristic acid (C14) and palmitic acid (C16) in particular being linked to the thrombogenic and atherogenic effect, as these fatty acids favor the adhesion of lipids to cells of the circulatory and immune systems [24]. Additionally, the high amount of SFA was also responsible for the negative impact on cholesterol management, here demonstrated by the low HH ratio. From a nutritional perspective, the CBY yogurts seem to be a better option than COY, due to their significant (\(p<0.05\)) lower AI and TI levels and slightly enhanced HH and HPI ratios, due to the lower amount of myristic acid (C14) and palmitic acid (C16) associated. In comparison with the results previously reported by [PERSON] et al., 2022, the results showed an increase in AI and TI indexes for both coconut yogurts, due to the increased content of total fatty acids [18]. This increment can be due to the poor homogenization of the oil in the milk when compared with the homogenization achieved at the pilot scale as well as fewer pasteurization steps. Such observation further supports the interdependence between technological process, physico-chemical composition, and eventual biological role. On the other hand, the supplementation with avocado oil significantly increased (\(p<0.05\)) the amount of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs), with MUFAs and PUFAs content being 9.9 times and 15 times higher, respectively, in AOY samples than in the CT. In the unsaturated fraction, the linoleic acid content increased by 93%, which is an important result, due to the biological importance of this essential fatty acid as a precursor of an important lipid mediator (such as leukotrienes) involved in inflammatory processes [27]. In the case of ABY samples, the increase in the MUFAs and PUFAs content was significantly (\(p<0.05\)) higher than the ones reported for AOY samples, with MUFAs content being 2 times higher than the one reported for AOY and 19 times higher than the one obtained for CT. In relation to the PUFAs, a 55% increase was observed in ABY in comparison with AOY and a 96.6% increase when compared with CT. In addition to the significant (\(p<0.05\)) increase (ca 96%) of the linoleic acid content, the addition of avocado bigel resulted in the incorporation of a small amount of \(\alpha\)-linolenic acid (C18:3 \(\circ\)\(\circ\)c12c15), another essential fatty acid which is a precursor of anti-inflammatory lipid mediators [27]. In terms of the nutritional quality of the AOY and ABY fatty acids profile, a positive effect was observed on AI and TI values, with both showing significant (\(p<0.05\)) reductions (ca. 92% for AI and ca. 86% for TI) in comparison with the CT.