The effects of storage conditions and durations on some characteristics of the margarines used for breakfast on Adana market

This research was based upon the margarines used for breakfast on the Adana market in order to determine the effects of storage conditions and durations.Both packet and box margarine samples were used. The samples had been stored in cold storage depot conditions ((4°C ) and at room temperature conditions for 3 months. As a result of the monthly made analysis, it was found that related to the storage duration, the quantity of salt, acid and peroxide values, slip points and the solid fat index were increased in time, while the water and the iodine values were decreased. Moreover,it was found that the color of the samples gradually got darker and that the temperature in the storage was the most important factor causing all these changes. Especially the samples stored in room temperature conditions were more effected.In the last month of the storage at 4°C , the packet margarine samples preserved their shapes, while the ones stored in room temperature conditions completely lost their original shape. Also, the panelists specified that the samples stored at 4°C preserved their edibility characteristics better.