Table 6. Fatty acid composition of yogurt supplemented with brown rice, germinated brown rice, or saccharified germinated brown rice (% of total FAME)

	Con	BR1	BR2	GBR1	GBR2	SGBR1	SGBR2
Myristic acid (C14:0)	8.01±0.11d	6.05±0.09e	4.45±0.06e	5.16±0.02d	4.37±0.15e	6.07±0.08e	4.68±0.17e
Palmitic acid (C16:0)	24.59±0.23b	22.72±0.47c	24.04±0.31b	24.76±0.00b	24.41±0.17b	24.76±0.05b	24.41±0.06b
Palmitoleic acid (C16:1n7)	2.14±0.33f	1.58±0.07f	1.33±0.09f	1.83±0.08e	1.27±0.09g	1.95±0.14f	1.38±0.03g
Stearic acid (C18:0)	35.87±0.47a	27.41±0.78a	18.30±0.32d	25.46±0.01a	17.51±0.13d	24.31±0.04c	19.49±0.48d
Oleic acid (C18:1n9)	22.38±0.17c	24.57±0.26b	27.97±0.12a	24.73±0.12b	27.96±0.21a	25.27±0.16a	27.01±0.31a
Linoleic acid (C18:2n6)	5.19±0.08e	15.82±0.21d	22.26±0.25c	16.25±0.12c	22.79±0.20c	15.83±0.04d	21.19±0.30c
α-Linolenic acid (C18:3n3)	1.82±0.02f	1.85±0.17f	1.64±0.26f	1.82±0.09e	1.68±0.02f	1.81±0.03f	1.84±0.04f
SFA	68.47±0.16	56.18±0.38	46.80±0.18	55.38±0.01	46.30±0.44	55.15±0.09	48.58±0.58
USFA	31.53±0.15	43.82±0.38	53.21±0.18	44.62±0.01	53.69±0.46	44.85±0.09	51.43±0.59