Solid fat contents and instrumental textural attributes of margarines sold in Turkish market
Main Article Content
Keywords
hardness, solid fat content, table margarine, texture, trans fatty acid
Abstract
Trans fatty acids, solid fat content (SFC) and instrumental textural attributes of fourteen different table margarines sold in Turkey were examined in this study. According to the results, palmitic acid content was the highest in all samples. Trans fatty acid content of margarines was within the range of 1.1-2.2%. The SFC results obtained at different temperatures showed significant differences (P <0.05). Compared to margarines of other countries, Turkish table margarines had higher SFC values. Hardness, adhesiveness and cohesiveness values of samples did not differ significantly (P ?0.05).
References
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Ratnayake, W.M.N., Pelletier, G., Hollywood, R., Bacler, S. and Leyte, D., 1998. Trans fatty acids in Canadian margarines: recent trends. Journal of the American Oil Chemists’ Society 75: 1587-1594.
SAS, 2001. Statistical analysis programme. University of Purdue, West Lafayette, IN, USA.
Tekin, A., Cizmeci, M., Karabacak, H. and Kayahan, M., 2002. Trans FA and solid fat contents of margarines marketed in Turkey. Journal of the American Oil Chemists’ Society 79: 443-445.
American Oil Chemists’ Society (AOCS), 1989. Official methods and recommended practices of the American Oil Chemists’ Society (5thEd.) American Oil Chemists’ Society Press, Champaign, IL, USA.
American Oil Chemists’ Society (AOCS), 1997. Official Methods and recommended practices of the American Oil Chemists’ Society. Preparation of methyl esters of fatty acids, method Ce 2-66. American Oil Chemists’ Society Press, Champaign, IL, USA.
Anonymous, 1996. Palm oil/palm kernel oil applications: margarine. PORIM Information Series 55.
Arici, M., Ta?an, M., Geçgel, U. and Ozsoy, S., 2002. Determination of FA composition and total trans FA of Turkish margarines by capillary GLC. Journal of the American Oil Chemists’ Society 79: 439-441.
Bourne, M.C., 1978. Texture profile analysis. Food Technology 32: 62-66, 72.
Domagala, J., 2012. Instrumental texture, syneresis and microstructure of yoghurts prepared from ultrafiltrated goat milk: effect of degree of concentration. International Journal of Food Properties 15: 558-568.
Glibowski, P., Zarzycki, P. and Krzepkowskal, M., 2008. The rheological and instrumental textural properties of selected table fats. International Journal of Food Properties 11: 678-686.
Goli, S.A.H., Sahri, M.M., Kadivar, M. and Keramat, J., 2009. The production of an experimental table margarine enriched with conjugated linoleic acid (CLA): physical properties. Journal of the American Oil Chemists’ Society 86: 453-458.
Kandhro A, Sherazi S.T.H., Mahesar S.A., Bhanger M.I., Talpur M.Y. and Rauf A., 2008. GC-MS quantification of fatty acid profile including trans FA in the locally manufactured margarines of Pakistan. Food Chemistry 109: 207-211.
Karabulut, I. and Turan, S., 2006. Some properties of margarines and shortenings marketed in Turkey. Journal of Food Composition and Analysis 19: 55-58.
Laia, O.M., Ghazalia, H.M., Cho, F. and Chong, C.L., 2000. Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: palm kernel olein mixture during storage. Food Chemistry 71: 173-179.
Matsuzaki, H., Okamoto, T., Aoyma, M., Maruyama, T., N??ya, I., Yanagita, T. and Sugano, M., 2002. Trans fatty acids in margarines marketed in eleven countries. Journal of Oleo Science 51: 555-561.
Ratnayake, W.M.N., Pelletier, G., Hollywood, R., Bacler, S. and Leyte, D., 1998. Trans fatty acids in Canadian margarines: recent trends. Journal of the American Oil Chemists’ Society 75: 1587-1594.
SAS, 2001. Statistical analysis programme. University of Purdue, West Lafayette, IN, USA.
Tekin, A., Cizmeci, M., Karabacak, H. and Kayahan, M., 2002. Trans FA and solid fat contents of margarines marketed in Turkey. Journal of the American Oil Chemists’ Society 79: 443-445.