Determination of the Adulteration of Butter with Margarine by Using
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-Me...
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| Format: | Article |
| Language: | English |
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Ankara University
2016-01-01
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| Series: | Journal of Agricultural Sciences |
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| Online Access: | https://dergipark.org.tr/tr/download/article-file/1569141 |
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| _version_ | 1850249833434054656 |
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| author | Deren Tahmas Kahyaoğlu Songül Çakmakçı |
| author_facet | Deren Tahmas Kahyaoğlu Songül Çakmakçı |
| author_sort | Deren Tahmas Kahyaoğlu |
| collection | DOAJ |
| description | 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 |
| format | Article |
| id | doaj-art-9511f6630be545e6893bd2b40f0a9230 |
| institution | OA Journals |
| issn | 1300-7580 2148-9297 |
| language | English |
| publishDate | 2016-01-01 |
| publisher | Ankara University |
| record_format | Article |
| series | Journal of Agricultural Sciences |
| spelling | doaj-art-9511f6630be545e6893bd2b40f0a92302025-08-20T01:58:23ZengAnkara UniversityJournal of Agricultural Sciences1300-75802148-92972016-01-012211810.1501/Tarimbil_000000136245Determination of the Adulteration of Butter with Margarine by UsingDeren Tahmas Kahyaoğlu0Songül Çakmakçı1Kastamonu University, Faculty of Engineering and Architecture, Department of Food Science, 37200, Kastamonu, TURKEYAtatürk University, Faculty of Agriculture, Department of Food Engineering, 25240, Erzurum, TURKEYThis 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 Phttps://dergipark.org.tr/tr/download/article-file/1569141tereyağımargarintağşişanalizyağ sabitleributtermargarineadulterationanalysisfat constants |
| spellingShingle | Deren Tahmas Kahyaoğlu Songül Çakmakçı Determination of the Adulteration of Butter with Margarine by Using Journal of Agricultural Sciences tereyağı margarin tağşiş analiz yağ sabitleri butter margarine adulteration analysis fat constants |
| title | Determination of the Adulteration of Butter with Margarine by Using |
| title_full | Determination of the Adulteration of Butter with Margarine by Using |
| title_fullStr | Determination of the Adulteration of Butter with Margarine by Using |
| title_full_unstemmed | Determination of the Adulteration of Butter with Margarine by Using |
| title_short | Determination of the Adulteration of Butter with Margarine by Using |
| title_sort | determination of the adulteration of butter with margarine by using |
| topic | tereyağı margarin tağşiş analiz yağ sabitleri butter margarine adulteration analysis fat constants |
| url | https://dergipark.org.tr/tr/download/article-file/1569141 |
| work_keys_str_mv | AT derentahmaskahyaoglu determinationoftheadulterationofbutterwithmargarinebyusing AT songulcakmakcı determinationoftheadulterationofbutterwithmargarinebyusing |