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Journals / Tarım Bilimleri Dergisi / 2016 / Cilt: 22 - Sayı: 1

Determination of the Adulteration of Butter with Margarine by Using

Yağ Sabitleri Kullanılarak Tereyağının Margarinle Tağşişinin Tespiti

Deren TAHMAS KAHYAOĞLU
Songül ÇAKMAKÇI
Pages
1–8
Publication Date
2016-01-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The types and addition levels of margarine significantly influenced the MP, R-MN, PN, SN, IN P

📌 3 Key Takeaways

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Objective & Hypothesis:This study focused on the adulteration of butter by margarine.
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Key Findings & Data: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 .
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Conclusion & Impact:The types and addition levels of margarine significantly influenced the MP, R-MN, PN, SN, IN P
🔬Design:Research Article
📍Scope:66 samples
⚙️Variables:Tereyağı · Margarin · Tağşiş

Abstract

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

Özet

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

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Cite This Article

KAHYAOĞLU, D. T., ÇAKMAKÇI, S. (2016). Determination of the Adulteration of Butter with Margarine by Using. Tarım Bilimleri Dergisi, Cilt: 22 - Sayı: 1, 1–8. https://ajindex.com/articles/178555

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