# Enhancing Brioche Bread with Emulsified Seed and Nut Oils: Nutritional and Sustainable Benefits
## 3 Results and Discussion
### Nutritional Composition
This brings the product closer to the recommended fat  
\begin{table}
\begin{tabular}{l c c c c c c} \hline
**ID** & **Moisture** & **Ashes** & **Protein** & **Carbohydrates** & **Fat** & **Energy Value** \\ \hline Control & 23.6 \(\pm\) 0.05 \({}^{\text{c}}\) & 0.76 \(\pm\) 0.03 \({}^{\text{c}}\) & 9.98 \(\pm\) 0.10 \({}^{\text{b}}\) & 61.58 \(\pm\) 0.50 \({}^{\text{d}}\) & 27.69 \(\pm\) 0.30 \({}^{\text{a}}\) & 535 \(\pm\) 5.0 \({}^{\text{a}}\) \\ Almond 50\% & 26.4 \(\pm\) 0.07 \({}^{\text{b}}\) & 0.83 \(\pm\) 0.03 \({}^{\text{b}}\) & 9.63 \(\pm\) 0.10 \({}^{\text{b}}\) & 69.12 \(\pm\) 0.55 \({}^{\text{c}}\) & 20.42 \(\pm\) 0.24 \({}^{\text{b}}\) & 498.78 \(\pm\) 5.0 \({}^{\text{b}}\) \\ Pistachio 50\% & 34.6 \(\pm\) 0.07 \({}^{\text{ab}}\) & 0.76 \(\pm\) 0.03 \({}^{\text{c}}\) & 10.77 \(\pm\) 0.11 \({}^{\text{ab}}\) & 67.37 \(\pm\) 0.55 \({}^{\text{c}}\) & 21.10 \(\pm\) 0.25 \({}^{\text{b}}\) & 502.46 \(\pm\) 5.0 \({}^{\text{b}}\) \\ Walnut 50\% & 35.8 \(\pm\) 0.08 \({}^{\text{a}}\) & 0.84 \(\pm\) 0.03 \({}^{\text{b}}\) & 11.91 \(\pm\) 0.13 \({}^{\text{a}}\) & 67.72 \(\pm\) 0.55 \({}^{\text{c}}\) & 19.53 \(\pm\) 0.24 \({}^{\text{c}}\) & 494.29 \(\pm\) 4.9 \({}^{\text{c}}\) \\ Poppy seed 50\% & 31.0 \(\pm\) 0.06 \({}^{\text{ab}}\) & 0.77 \(\pm\) 0.03 \({}^{\text{c}}\) & 12.08 \(\pm\) 0.16 \({}^{\text{ab}}\) & 70.11 \(\pm\) 0.60 \({}^{\text{bc}}\) & 17.04 \(\pm\) 0.20 \({}^{\text{c}}\) & 482.12 \(\pm\) 4.5 \({}^{\text{d}}\) \\ Chia seed 50\% & 32.0 \(\pm\) 0.06 \({}^{\text{ab}}\) & 0.82 \(\pm\) 0.03 \({}^{\text{bc}}\) & 12.03 \(\pm\) 0.12 \({}^{\text{ab}}\) & 70.74 \(\pm\) 0.60 \({}^{\text{bc}}\) & 16.41 \(\pm\) 0.18 \({}^{\text{a}}\) & 478.77 \(\pm\) 4.5 \({}^{\text{d}}\) \\ Melon seed 50\% & 33.8 \(\pm\) 0.07 \({}^{\text{ab}}\) & 0.80 \(\pm\) 0.03 \({}^{\text{bc}}\) & 11.74 \(\pm\) 0.11 \({}^{\text{ab}}\) & 69.20 \(\pm\) 0.55 \({}^{\text{bc}}\) & 18.26 \(\pm\) 0.22 \({}^{\text{d}}\) & 488.10 \(\pm\) 4.8 \({}^{\text{d}}\) \\ Pumpkin seed 50\% & 33.6 \(\pm\) 0.07 \({}^{\text{ab}}\) & 0.81 \(\pm\) 0.03 \({}^{\text{bc}}\) & 12.03 \(\pm\) 0.12 \({}^{\text{ab}}\) & 68.28 \(\pm\) 0.55 \({}^{\text{bc}}\) & 18.88 \(\pm\) 0.23 \({}^{\text{d}}\) & 491.16 \(\pm\) 4.9 \({}^{\text{c}}\) \\ Almond 100\% & 37.4 \(\pm\) 0.07 \({}^{\text{a}}\) & 0.88 \(\pm\) 0.03 \({}^{\text{b}}\) & 13.00 \(\pm\) 0.13 \({}^{\text{a}}\) & 73.45 \(\pm\) 0.60 \({}^{\text{b}}\) & 12.67 \(\pm\) 0.15 \({}^{\text{c}}\) & 499.83 \(\pm\) 4.6 \({}^{\text{d}}\) \\ Pistachio 100\% & 36.1 \(\pm\) 0.09 \({}^{\text{a}}\) & 0.95 \(\pm\) 0.04 \({}^{\text{a}}\) & 13.00 \(\pm\) 0.13 \({}^{\text{a}}\) & 73.43 \(\pm\) 0.60 \({}^{\text{b}}\) & 12.62 \(\pm\) 0.15 \({}^{\text{c}}\) & 459.30 \(\pm\) 4.6 \({}^{\text{d}}\) \\ Walnut 100\% & 28.9 \(\pm\) 0.07 \({}^{\text{b}}\) & 0.88 \(\pm\) 0.03 \({}^{\text{b}}\) & 12.88 \(\pm\) 0.13 \({}^{\text{a}}\) & 82.18 \(\pm\) 0.70 \({}^{\text{a}}\) & 4.06 \(\pm\) 0.07 \({}^{\text{a}}\) & 416.78 \(\pm\) 4.1 \({}^{\text{e}}\) \\ Poppy seed 100\% & 36.2 \(\pm\) 0.09 \({}^{\text{a}}\) & 0.93 \(\pm\) 0.04 \({}^{\text{a}}\) & 13.05 \(\pm\) 0.13 \({}^{\text{a}}\) & 82.70 \(\pm\) 0.70 \({}^{\text{a}}\) & 3.32 \(\pm\) 0.05 \({}^{\text{e}}\) & 412.88 \(\pm\) 4.0 \({}^{\text{e}}\) \\ Chia seed 100\% & 35.0 \(\pm\) 0.08 \({}^{\text{a}}\) & 0.85 \(\pm\) 0.03 \({}^{\text{b}}\) & 12.94 \(\pm\) 0.13 \({}^{\text{a}}\) & 83.34 \(\pm\) 0.70 \({}^{\text{a}}\) & 2.87 \(\pm\) 0.05 \({}^{\text{e}}\) & 410.95 \(\pm\) 4.0 \({}^{\text{e}}\) \\ Melon seed 100\% & 37.2 \(\pm\) 0.06 \({}^{\text{a}}\) & 0.95 \(\pm\) 0.04 \({}^{\text{a}}\) & 12.94 \(\pm\)intake guidelines set by the WHO and the EU. Furthermore, the reformulated breads exhibited higher protein and carbohydrate contents, reflecting the positive effects of emulsifiers such as inulin and guar gum in integrating a protein matrix. These changes contribute to a more health-conscious product with greater nutritional benefits, supporting public health goals and offering a potential alternative for healthier bakery options, especially in populations with regular bread consumption.