2.2 Preparation of FLWB
Preparation of FLWB was according to a previous method with optimization
(Mostafa et al., 2019). The oil phase (MCT, DG, CLA) and defatted walnut
meal were premixed in the weight ratios of 6:3, 6.5:3.5 and 7:3. Then
the premixed samples were further ground in a ball milling (RETSCHMM
400, Retsch, Germany) tank. The walnut butter prepared with three
functional lipids were noted as MCT-WB, DG-WB, CLA-WB. In the case of
MCT: walnut butter prepared with 60%, 65% and 70% MCT was noted as
MCT-6, MCT-6.5 and MCT-7. The FLWB was stored in 25 mL sealed sample
bottles at 4 ± 2°C (taken within three days). Before analysis, the
samples were removed from the freezer and kept at 25 ± 2°C for 1 h for
subsequent tests.