TEREYAĞLARININ FİZİKOKİMYASAL, OKSİDATİF VE TERMAL ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ

Year 2022, Volume: 47 Issue: 2, 169 - 182, 25.02.2022

Hasene Keskin

https://doi.org/10.15237/gida.GD21121

Abstract

Bu çalışma, piyasada satılan tereyağlarının fizikokimyasal özelliklerini, oksidasyon seviyelerini, termal davranışlarını, yağ asidi bileşimlerini ve Türk Gıda Kodeksi ile kalite uyumunu değerlendirmeyi amaçladı. İncelenen tereyağlarının (n=28) ortalama değerleri; nem %20.67, yağ %74.53, yağsız katı madde içeriği %4.39, tuz %0.19, laktik asit %0.65, oleik asit %1.55 (m/m), asit değeri 4.04 mg KOH/g yağ , peroksit değeri 3.25 meq O2/kg yağ ve tiyobarbitürik asit değeri 0.09 mg MA/kg yağ’dır. Örneklerin ortalama doymuş, tekli doymamış ve çoklu doymamış yağ asidi içerikleri sırasıyla %68.30, %27.90 ve %2.98'dir. Tereyağları 28.58-36.80 °C arasında değişen sıcaklıklarda tamamen eridi. Tereyağlarının katı yağ miktarları (KYM) incelendi ve erime sıcaklıkları ile KYM değerleri uyumlu bulundu. Sonuçlar, incelenen tereyağlarının Türk Gıda Mevzuatına tam olarak uymadığını gösterdi.

Keywords

Tereyağı, fizikokimyasal karakteristikler, oksidasyon, katı yağ miktarı, yağ aside kompozisyonu, Pearson

ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS, OXIDATIVE, AND THERMAL PROPERTIES OF BUTTERS

Abstract

This study aimed to evaluate the marketed butters in terms of physicochemical properties, oxidation levels, thermal behaviors, fatty acid composition, and quality matching of them with Turkish national standards. The mean value of investigated butters (n=28) was: moisture 20.67%, fat 74.53%, non-fat solids content 4.39%, salt 0.19%, lactic acid 0.65%, oleic acid 1.55% (m/m), acid value 4.04 mg KOH/g fat, peroxide value 3.25 meq O2/ kg fat and thiobarbituric acid value 0.09 mg MA/kg fat. The samples' average saturated, monounsaturated and polyunsaturated fatty acid contents were 68.30%, 27.90% and 2.98%, respectively. The butters melted completely at a temperature varied from 28.58 to 36.80°C. The solid fat content (SFC) of the butters was also investigated and the melting temperatures of the butters were aligned with SFC values. The results showed that examined butters did not completely agree with Turkish Food Regulations.

Keywords

Butter, physicochemical characteristics, oxidation, solid fat content, fatty acid composition, Pearson

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