European Journal of Experimental Biology Open Access
ISSN: 2248-9215
Journal h-index: 45
Journal CiteScore: 34.35
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Abstract
Investigation of physicochemical properties of table margarine during storage time in ambient temperature
Mahboubeh Zaeroomali, Yahya Maghsoudlou and Peyman Aryaey
In this study table margarine was made based on palm and soybean oil oils and storage in ambient temperature for
90 days, each 15 days sampling was down and its physicochemical properties were investigated. Except of peroxide
value all of measured factor was within the standard limit. Peroxide value of the produced samples increased
significantly over storage and reached to2.24 meq/kg at 75 d indicating a high level of oxidation thus according to
national standard the samples were not acceptable.
