Ftir-Spectroscopy Study of Microwave and Conventional Heating on the Degradation of Margarine and Butter

Rexhepi, Fatos; Kurti, Gresa; Ferati, Flora; Shala, Shkumbin

doi:10.36868/ejmse.2019.04.01.003

Cited by 2 publications

(1 citation statement)

References 11 publications

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“…Since margarine has similar properties with butter in terms of color, smell, and flavor, it is very difficult to detect fraudulent butter only with sensory tests (Altun & Paksoy). Therefore, it has been used in modern methods such as GC, ATR-MIR spectroscopy, DSC and FTIR as well as traditional methods such as RM, iodine, saponification and Polenske numbers (Fatouh et al, 2005;Koca et al, 2010;REXHEPI et al;TAHMAS KAHYAOĞLU & ÇAKMAKÇI, 2016;Tan & Che Man, 2000;Tan & Man, 2002;Yoshinaga et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Sahte Tereyağinin Geleneksel Ve Modern Yöntemlerle Saptanmasi Üzeri̇ne Bi̇r Araştirma

Naktiyok

Doğan

2021

Mühendislik Bilimleri Ve Tasarım Dergisi

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Butter is a high-cost oil, so it is sometimes sold by mixing margarine being a cheaper oil by manufacturers. Fake butter has negative effects on both the health of consumers and the economy. In our study, some traditional and modern methods were applied for the detection of fake butter. Three samples consisting of pure butter (PB), pure margarine (PM), and half-mixed butter-margarine (BM) mixture were examined. The physical and chemical properties of these samples by both traditional methods such as iodine index, saponification index, Reichert-Meissell (RM) number, and modern methods such as GC, DSC and FTIR methods have been examined. The results showed that it can be used in both methods to detect fake butter. However, modern methods attract more attention because they are faster, reliable, and repeatable.

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