A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS
Yıl: 2021 Cilt: 9 Sayı: 2 Sayfa Aralığı: 453 - 462 Metin Dili: İngilizce DOI: 10.21923/jesd.790310 İndeks Tarihi: 29-07-2022
A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS
Öz: Butter is a high-cost oil, so it is sometimes sold by mixing margarine being a cheaper oil by manufacturers. Fake butter has negative effects on both the health of consumers and the economy. In our study, some traditional and modern methods were applied for the detection of fake butter. Three samples consisting of pure butter (PB), pure margarine (PM), and half-mixed butter-margarine (BM) mixture were examined. The physical and chemical properties of these samples by both traditional methods such as iodine index, saponification index, Reichert-Meissell (RM) number, and modern methods such as GC, DSC and FTIR methods have been examined. The results showed that it can be used in both methods to detect fake butter. However, modern methods attract more attention because they are faster, reliable, and repeatable.
Anahtar Kelime: SAHTE TEREYAĞININ GELENEKSEL VE MODERN YÖNTEMLERLE SAPTANMASI ÜZERİNE BİR ARAŞTIRMA
Öz: Tereyağı yüksek maliyetli bir yağ olduğu için, bazen üreticiler tarafından daha ucuz bir yağ olan margarin ile karıştırılarak satılmaktadır. Sahte tereyağı, hem tüketicilerin sağlığı hem de ekonomi üzerinde olumsuz etkilere sahiptir. Çalışmamızda sahte tereyağının tespiti için bazı geleneksel ve modern yöntemler uygulanmıştır. Saf tereyağı (ST), saf margarin (SM) ve yarı yarıya karıştırılmış tereyağı-margarin (TM) karışımından oluşan üç numune incelenmiştir. Bu numunelerin fiziksel ve kimyasal özellikleri, iyot indeksi, sabunlaşma indeksi, Reichert-Meissell (RM) sayısı gibi hem geleneksel yöntemlerle hem de GC, DSC ve FTIR gibi modern yöntemlerle incelenmiştir. Sonuçlar, sahte tereyağını tespit etmek için her iki yönteminde kullanılabileceğini göstermiştir. Bununla birlikte, modern yöntemler, daha hızlı, güvenilir ve tekrarlanabilir oldukları için daha fazla ilgi çekmektedir.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
- Aktaş, N., Kaya, M. 2001. Detection of beef body fat and margarine in butterfat by differential scanning calorimetry. Journal of Thermal Analysis and Calorimetry, 66(3), 795-801.
- Altun, S.K., Paksoy, N. Evaluation of Reichert Meissl Values of Butter Produced in Turkey.
- Çakmakçı, S., Kahyaoğlu, D.T. 2018. A COMPARATIVE STUDY ON SOME PROPERTIES AND OXIDATION STABILITY DURING STORAGE OF BUTTER PRODUCED FROM DIFFERENT ANIMALS'MILK. Gıda, 43(2), 283-293.
- Deelstra, H., Burns, D.T., Walker, M. 2014. The adulteration of food, lessons from the past, with reference to butter, margarine and fraud. European Food Research and Technology, 239(5), 725-744.
- Fatouh, A., Singh, R., Koehler, P., Mahran, G., Metwally, A. 2005. Physical, chemical and stability properties of buffalo butter oil fractions obtained by multi-step dry fractionation. Food chemistry, 89(2), 243-252.
- Gosewade, S., Gandhi, K., Ranvir, S., Kumar, A., Lal, D. 2017. A study on the physico-chemical changes occurring in ghee (butter oil) during storage. Indian J Dairy Sci, 70(1), 81-88.
- Hamed, A.M., Aborass, M., El‐Kafrawy, I., Safwat, G. 2019. Comparative study for the detection of Egyptian buffalo butter adulteration with vegetable oils using conventional and advanced methods. Journal of Food Safety, 39(4), e12655.
- Jensen, R.G. 2002. The composition of bovine milk lipids: January 1995 to December 2000. Journal of dairy science, 85(2), 295-350.
- Koca, N., Kocaoglu-Vurma, N., Harper, W., Rodriguez-Saona, L. 2010. Application of temperature-controlled attenuated total reflectance-mid-infrared (ATR-MIR) spectroscopy for rapid estimation of butter adulteration. Food Chemistry, 121(3), 778-782.
- Kumar, A., Goyal, S., Munesh, K.V., Kumar, L. 2016. Study on physico-chemical analysis of ghee. South Asian J. of Food Technol. and Environ, 2(3&4), 448-451.
- Kurt, A., Çakmakçı, S., Çağlar, A. 2007. Süt ve mamulleri muayene ve analiz metotları rehberi. Atatürk Üniv. Ziraat Fak. Yay(18).
- Leite, A.I.N., Pereira, C.G., Andrade, J., Vicentini, N.M., Bell, M.J.V., Anjos, V. 2019. FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses. LWT, 109, 63-69.
- Metin, M. 2001. Süt Teknolojisi Sütün Bileşimi ve İşlenmesi. Bölüm, Genişletilmiş Üçüncü Baskı, Ege Üniv. Mühendislik Fak. Yay(33).
- Molkentin, J. 2007. Detection of foreign fat in milk fat from different continents by triacylglycerol analysis. European Journal of Lipid Science and Technology, 109(5), 505-510.
- Molkentin, J., Precht, D. 1998. Comparison of gas chromatographic methods for analysis of butyric acid in milk fat and fats containing milk fat. Zeitschrift für Lebensmitteluntersuchung und-Forschung A, 206(3), 213-216.
- Murthy, M.R., Bhat, G. 1976. Iodine number determination of milk fat and vegetable fats by refractometry. Journal of the American Oil Chemists’ Society, 53(9), 577-580.
- Nurrulhidayah, A., Man, C.Y., Rohman, A., Amin, I., Shuhaimi, M., Khatib, A. 2013. Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics. International Food Research Journal, 20(3), 1383.
- Park, Y., Juárez, M., Ramos, M., Haenlein, G. 2007. Physico-chemical characteristics of goat and sheep milk. Small ruminant research, 68(1-2), 88-113.
- REXHEPI, F., KURTI, G., FERATI, F., SHALA, S. FTIR-SPECTROSCOPY STUDY OF MICROWAVE AND CONVENTIONAL HEATING ON THE DEGRADATION OF MARGARINE AND BUTTER.
- ROTAR, R. 2017. Study On Identifying Butter Faking By Substitution With Pork Fat Or With Margarine. Food and Environment Safety Journal, 9(1).
- TAHMAS KAHYAOĞLU, D., ÇAKMAKÇI, S. 2016. Determination of the adulteration of butter with margarine by using fat constants.
- Tan, C., Che Man, Y. 2000. Differential scanning calorimetric analysis of edible oils: comparison of thermal properties and chemical composition. Journal of the American Oil Chemists' Society, 77(2), 143-155.
- Tan, C., Man, Y.C. 2002. Comparative differential scanning calorimetric analysis of vegetable oils: I. Effects of heating rate variation. Phytochemical Analysis: An International Journal of Plant Chemical and Biochemical Techniques, 13(3), 129-141.
- Tomaszewska-Gras, J. 2013. Melting and crystallization DSC profiles of milk fat depending on selected factors. Journal of Thermal Analysis and Calorimetry, 113(1), 199-208.
- Wiedermann, L.H. 1978. Margarine and margarine oil, formulation and control. Journal of the American Oil Chemists' Society, 55(11), 823-829.
- Yoshinaga, K., Nagai, T., Mizobe, H., Kojima, K., Gotoh, N. 2013. Simple method for the quantification of milk fat content in foods by LC-APCI-MS/MS using 1, 2-dipalmitoyl-3-butyroyl-glycerol as an indicator. Journal of oleo science, 62(3), 115-121.
| APA | naktiyok j, doğan t (2021). A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS. , 453 - 462. 10.21923/jesd.790310 |
| Chicago | naktiyok jale,doğan tuba hatice A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS. (2021): 453 - 462. 10.21923/jesd.790310 |
| MLA | naktiyok jale,doğan tuba hatice A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS. , 2021, ss.453 - 462. 10.21923/jesd.790310 |
| AMA | naktiyok j,doğan t A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS. . 2021; 453 - 462. 10.21923/jesd.790310 |
| Vancouver | naktiyok j,doğan t A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS. . 2021; 453 - 462. 10.21923/jesd.790310 |
| IEEE | naktiyok j,doğan t "A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS." , ss.453 - 462, 2021. 10.21923/jesd.790310 |
| ISNAD | naktiyok, jale - doğan, tuba hatice. "A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS". (2021), 453-462. https://doi.org/10.21923/jesd.790310 |
| APA | naktiyok j, doğan t (2021). A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS. Mühendislik Bilimleri ve Tasarım Dergisi, 9(2), 453 - 462. 10.21923/jesd.790310 |
| Chicago | naktiyok jale,doğan tuba hatice A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS. Mühendislik Bilimleri ve Tasarım Dergisi 9, no.2 (2021): 453 - 462. 10.21923/jesd.790310 |
| MLA | naktiyok jale,doğan tuba hatice A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS. Mühendislik Bilimleri ve Tasarım Dergisi, vol.9, no.2, 2021, ss.453 - 462. 10.21923/jesd.790310 |
| AMA | naktiyok j,doğan t A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS. Mühendislik Bilimleri ve Tasarım Dergisi. 2021; 9(2): 453 - 462. 10.21923/jesd.790310 |
| Vancouver | naktiyok j,doğan t A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS. Mühendislik Bilimleri ve Tasarım Dergisi. 2021; 9(2): 453 - 462. 10.21923/jesd.790310 |
| IEEE | naktiyok j,doğan t "A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS." Mühendislik Bilimleri ve Tasarım Dergisi, 9, ss.453 - 462, 2021. 10.21923/jesd.790310 |
| ISNAD | naktiyok, jale - doğan, tuba hatice. "A RESEARCH ON THE DETECTION OF FAKE BUTTER BY TRADITIONAL AND MODERN METHODS". Mühendislik Bilimleri ve Tasarım Dergisi 9/2 (2021), 453-462. https://doi.org/10.21923/jesd.790310 |
