Browsing by Author "Tahmas Kahyaoglu, D, Cakmakci, S"

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    Determination of the adulteration of butter with margarine by using fat constants
    (2016-01-01) Tahmas Kahyaoğlu D., Çakmakçi S.; Tahmas Kahyaoglu, D, Cakmakci, S
    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**).