Determination of the Adulteration of Butter with Margarine by Using Fat Constants

TAHMAS KAHYAOĞLU, DEREN; Cakmakci, Songul

Determination of the Adulteration of Butter with Margarine by Using Fat Constants

Deren TAHMAS KAHYAOĞLU, (Kastamonu University, Faculty of Engineering and Architecture, Department of Food Science, 37200, Kastamonu, TURKEY)

Songül ÇAKMAKÇI (Atatürk University, Faculty of Agriculture, Department of Food Engineering, 25240, Erzurum, TURKEY)

Tarım Bilimleri Dergisi

2 0

Yıl: 2016 Cilt: 22 Sayı: 1 Sayfa Aralığı: 1 - 8 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Determination of the Adulteration of Butter with Margarine by Using Fat Constants

Öz:

Bu araştırma, margarin ile tereyağının tağşişinin tespitine odaklanmıştır. Yağ örnekleri, saf tereyağından sade margarine kadarki aralıkta, tereyağına % 10, 20, 30, 40, 50, 60, 70, 80 ve 90 margarin katkılanarak hazırlanmıştır. Yağ örneklerinde erime noktası (EN), kırılma indisi (Kİ), Reichert-Meissl sayısı (R-MN), Polenske sayısı (PS), Sabunlaşma sayısı (SS) ve iyot sayısı (İS) tespit edilmiştir. Deneme 2 tip margarin × 11 margarin katkı oranı × 3 tekerrür olarak düzenlenmiş ve toplam 66 örnekte yürütülmüştür. Margarin tipi ve katkı seviyesi örneklerin EN, R-MS, PS, SS, İS (P< 0.01) ve Kİ (P< 0.05) değerlerini önemli derecede etkilemiştir. Örneklerin yağ sabitleri margarin katkı oranı arttıkça margarine yaklaşmıştır. Margarin ilave edilen her örneğin EN, R-MN, SS ve İS değerleri istatistiki olarak önemli derecede farklı1. Introductionbulunmuştur. Bu sonuçlara göre, EN, R-MS, SS ve İS değerleri tereyağı ile margarini ayırt etmede başarıyla kullanılabilir. Bu durum korelasyon analizleri ile de doğrulanmıştır. Bu araştırmanın bir sonucu olarak, tereyağına yapılan margarin tağşişinin anlaşılmasında R-MN ile aşağıda geliştirilen formül avantaj sağlayabilir. Margarin tağşiş oranı (%)= 100.73 (3.84 × Reichert-Meissl sayısı), (F= 12830.43**)

Anahtar Kelime:

Konular: Çevre Bilimleri

Yağ Sabitleri Kullanılarak Tereyağının Margarinle Tağşişinin Tespiti

Öz:

This study focused on the adulteration of butter by margarine. The samples of pure butter, pure margarine and replacement of butter with margarine at a ratio of 10, 20, 30, 40, 50, 60, 70, 80 and 90% were prepared and fat constants including the Melting Point (MP), Refractive Index (RI), Reichert-Meissl Number (R-MN), Polenske Number (PN), Saponification Number (SN) and Iodine Number (IN) were measured for 66 samples (2 margarine types × 11 margarine replacements × 3 replicates). The types and addition levels of margarine significantly influenced the MP, R-MN, PN, SN, IN (P< 0.01) and RI (P< 0.05) of the samples. The fat constants in the samples became closer to margarine by increasing the levels of margarine. For each margarine added samples, the MP, R-MN, SN and IN were found to be statistically significant. According to these results, the MP, R-MN, SN and IN can be reliably used to differentiate margarine added butter from pure butter. The results were also supported by correlation analysis. As a result of this research, taking advantage of the R-MN, the following formula was developed to determine the addition of margarine to butter. Margarine adulteration rate (%)= 100.73 - (3.84 × Reichert-Meissl number), (F= 12830.43**)

Anahtar Kelime:

Konular: Çevre Bilimleri

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	TAHMAS KAHYAOĞLU D, Cakmakci S (2016). Determination of the Adulteration of Butter with Margarine by Using Fat Constants. , 1 - 8.
Chicago	TAHMAS KAHYAOĞLU DEREN,Cakmakci Songul Determination of the Adulteration of Butter with Margarine by Using Fat Constants. (2016): 1 - 8.
MLA	TAHMAS KAHYAOĞLU DEREN,Cakmakci Songul Determination of the Adulteration of Butter with Margarine by Using Fat Constants. , 2016, ss.1 - 8.
AMA	TAHMAS KAHYAOĞLU D,Cakmakci S Determination of the Adulteration of Butter with Margarine by Using Fat Constants. . 2016; 1 - 8.
Vancouver	TAHMAS KAHYAOĞLU D,Cakmakci S Determination of the Adulteration of Butter with Margarine by Using Fat Constants. . 2016; 1 - 8.
IEEE	TAHMAS KAHYAOĞLU D,Cakmakci S "Determination of the Adulteration of Butter with Margarine by Using Fat Constants." , ss.1 - 8, 2016.
ISNAD	TAHMAS KAHYAOĞLU, DEREN - Cakmakci, Songul. "Determination of the Adulteration of Butter with Margarine by Using Fat Constants". (2016), 1-8.

APA	TAHMAS KAHYAOĞLU D, Cakmakci S (2016). Determination of the Adulteration of Butter with Margarine by Using Fat Constants. Tarım Bilimleri Dergisi, 22(1), 1 - 8.
Chicago	TAHMAS KAHYAOĞLU DEREN,Cakmakci Songul Determination of the Adulteration of Butter with Margarine by Using Fat Constants. Tarım Bilimleri Dergisi 22, no.1 (2016): 1 - 8.
MLA	TAHMAS KAHYAOĞLU DEREN,Cakmakci Songul Determination of the Adulteration of Butter with Margarine by Using Fat Constants. Tarım Bilimleri Dergisi, vol.22, no.1, 2016, ss.1 - 8.
AMA	TAHMAS KAHYAOĞLU D,Cakmakci S Determination of the Adulteration of Butter with Margarine by Using Fat Constants. Tarım Bilimleri Dergisi. 2016; 22(1): 1 - 8.
Vancouver	TAHMAS KAHYAOĞLU D,Cakmakci S Determination of the Adulteration of Butter with Margarine by Using Fat Constants. Tarım Bilimleri Dergisi. 2016; 22(1): 1 - 8.
IEEE	TAHMAS KAHYAOĞLU D,Cakmakci S "Determination of the Adulteration of Butter with Margarine by Using Fat Constants." Tarım Bilimleri Dergisi, 22, ss.1 - 8, 2016.
ISNAD	TAHMAS KAHYAOĞLU, DEREN - Cakmakci, Songul. "Determination of the Adulteration of Butter with Margarine by Using Fat Constants". Tarım Bilimleri Dergisi 22/1 (2016), 1-8.