Yağ Sabitleri Kullanılarak Tereyağının Margarinle Tağşişinin Tespiti

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

Anahtar Kelimeler:

Tereyağı, Margarin, Tağşiş, Analiz, Yağ sabitleri

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-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

Keywords:

Butter, Margarine, Adulteration, Analysis, Fat constants,

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