# Enhancing Brioche Bread with Emulsified Seed and Nut Oils: Nutritional and Sustainable Benefits
## 3 Results and Discussion
### Lipid Profile, Vitamin E, and TBA  
The fatty acid compositions of the brioche bread samples reformulated with seed and nut oils are shown in Table 5, while the total sums of fatty acids, the health-promoting indices, vitamin E, and TBA are shown in Table 6. \begin{table}
\begin{tabular}{l c c c c c c c} \hline \hline
**ID** & **SFA (\%)** & **MUFA (\%)** & **PUFA (\%)** & **AI (\%)** & **TI (\%)** & **VIT E (mg/kg)** & **TBA (mg** \\  & & & & & & & & **MDA/kg)** \\ \hline Control & 65.78 \(\pm\) 0.5 a & 29.25 \(\pm\) 0.4 e & 5.02 \(\pm\) 0.2 f & 2.82 \(\pm\) 0.05 a & 3.85 \(\pm\) 0.05 a & 2.64 \(\pm\) 0.10 c & 0.69 \(\pm\) 0.01 a \\ Almond 50\% & 48.16 \(\pm\) 0.5 b & 42.27 \(\pm\) 0.5 b & 9.59 \(\pm\) 0.3 g & 1.28 \(\pm\) 0.04 b & 1.82 \(\pm\) 0.05 b & 3.09 \(\pm\) 0.09 b & 0.67 \(\pm\) 0.04 b \\ Pistachio 50\% & 50.24 \(\pm\) 0.5 b & 36.95 \(\pm\) 0.5 c & 12.79 \(\pm\) 0.3 f & 1.39 \(\pm\) 0.04 b & 1.97 \(\pm\) 0.05 b & 3.25 \(\pm\) 0.11 b & 0.54 \(\pm\) 0.08 b \\ Walnut 50\% & 49.22 \(\pm\) 0.5 b & 27.73 \(\pm\) 0.4 f & 22.95 \(\pm\) 0.4 d & 1.33 \(\pm\) 0.04 b & 1.90 \(\pm\) 0.05 b & 3.30 \(\pm\) 0.12 b & 0.35 \(\pm\) 0.10 b \\ Poppy seed 50\% & 50.33 \(\pm\) 0.4 b & 25.11 \(\pm\) 0.3 f & 24.49 \(\pm\) 0.4 d & 1.40 \(\pm\) 0.04 b & 1.99 \(\pm\) 0.04 b & 3.17 \(\pm\) 0.13 b & 0.45 \(\pm\) 0.02 b \\ Chia seed 50\% & 50.46 \(\pm\) 0.5 b & 23.71 \(\pm\) 0.3 g & 25.90 \(\pm\) 0.5 d & 1.39 \(\pm\) 0.04 b & 1.98 \(\pm\) 0.05 b & 4.37 \(\pm\) 0.09 b & 0.59 \(\pm\) 0.04 b \\ Melon seed 50\% & 50.52 \(\pm\) 0.5 b & 28.89 \(\pm\) 0.4 e & 20.67 \(\pm\) 0.4 e & 1.37 \(\pm\) 0.04 b & 1.99 \(\pm\) 0.05 b & 5.24 \(\pm\) 0.02 a & 0.38 \(\pm\) 0.05 b \\ Pumpkin seed 50\% & 52.69 \(\pm\) 0.5 b & 32.41 \(\pm\) 0.5 d & 14.94 \(\pm\) 0.3 f & 1.47 \(\pm\) 0.04 b & 1.28 \(\pm\) 0.05 b & 6.51 \(\pm\) 0.05 a & 0.36 \(\pm\) 0.05 b \\ Almond 100\% & 14.59 \(\pm\) 0.3 c & 66.18 \(\pm\) 0.5 a & 19.20 \(\pm\) 0.3 e & 0.14 \(\pm\) 0.03 c & 0.34 \(\pm\) 0.03 c & 5.22 \(\pm\) 0.07 ab & 0.95 \(\pm\) 0.06 c \\ Pistachio 100\% & 19.50 \(\pm\) 0.3 c & 52.86 \(\pm\) 0.5 a & 27.62 \(\pm\) 0.4 d & 0.21 \(\pm\) 0.03 c & 0.48 \(\pm\) 0.03 c & 5.27 \(\pm\) 0.07 ab & 0.78 \(\pm\) 0.01 c \\ Walnut 100\% & 14.86 \(\pm\) 0.3 c & 24.78 \(\pm\) 0.3 f & 60.38 \(\pm\) 0.5 a & 0.15 \(\pm\) 0.03 c & 0.34 \(\pm\) 0.03 c & 5.82 \(\pm\) 0.09 ab & 0.60 \(\pm\) 0.11 c \\ Popyy seed 100\% & 15.26 \(\pm\) 0.3 c & 19.04 \(\pm\) 0.3 h & 65.80 \(\pm\) 0.5 a & 0.15 \(\pm\) 0.03 c & 0.36 \(\pm\) 0.03 c & 5.05 \(\pm\) 0.09 ab & 0.65 \(\pm\) 0.02 c \\ Chia seed 100\% & 15.01 \(\pm\) 0.3 c & 13.44 \(\pm\) 0.3 f & 71.50 \(\pm\) 0.5 a & 0.14 \(\pm\) 0.03 c & 0.35 \(\pm\) 0.03 c & 6.33 \(\pm\) 0.11 a & 0.82 \(\pm\) 0.03 c \\ Melon seed 100\% & 19.07 \(\pm\) 0.3 c & 28.84 \(\pm\) 0.4 e & 52.14 \(\pm\) 0.5 b & 0.17 \(\pm\) 0.03 c & 0.47 \(\pm\) 0.03 c & 6.57 \(\pm\) 0.10 a & 0.87 \(\pm\) 0.04 c \\ Pumpkin seed 100\% & 25.91 \(\pm\) 0.4 c & 38.71 \(\pm\) 0.5 c & 35.43 \(\pm\) 0.4 c & 0.25 \(\pm\) 0.03 c & 0.69 \(\pm\) 0.04 c & 7.24 \(\pm\) 0.11 a & 0.91 \(\pm\) 0.09 c \\ \hline \hline \end{tabular}  
* The results are presented in %, except vitamin E (mg/kg) and TBA (mg MDA/kg). The numbers represent the means \(\pm\) standard deviations. Different letters in the same column for each attribute indicate significant differences (\(p<0.05\)).  
\end{table} 
Table 5: Lipid profiles of brioche breads reformulated with emulsified seed and nut oils. Fats have a significant effect on the nutritional value of foods for consumption since fats have a high caloric value compared with other nutrients, such as proteins or carbohydrates. For decades, the World Health Organization (WHO) has advocated limiting fat intake to 20-35% of daily energy, a recommended level exceeded in most developed countries, resulting in a growing number of individuals with overweight and obesity. Moreover, not only is the total fat content important, but also the type, since this also has a notable health impact [55; 56].