Solid fat contents and instrumental textural attributes of margarines sold in Turkish market
2013
Ergönül, P Günç
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).
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