Akademik Veri Yönetim Sistemi
JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI, cilt.22, sa.1, ss.1-8, 2016 (SCI-Expanded)
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 x 11 margarine replacements x 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 x Reichert-Meissl number), (F = 12830.43**)