Effects of different storage conditions on some texetural and chemical properties of margarines sold in the markets of Igdir city

In this study, 5 samples of breakfast margarine (K1, K2, K3, K4 and K5) and 5 packages of kitchen margarines (M1, M2, M3, M4 and M5) obtained from markets in Iğdır city were stored at 4 °C and 25°C for three months and analyzed for their peroxide value, conjugated dien and conjugated trien content, TBA, tocopherol content, fatty acid profile and water content in addition to some textural parameters like hardness, adhesiveness and cohesiveness by sampling every two weeks to determine the effects of storage temperature and time on oxidative stability and textural characteristics of the samples. With elapsed time and elevated temperature; peroxide value, conjugated dien and trien content, and TBA content increased while concentration of tocopherols and unsaturated fatty acids decreased. Beside, during storage at high temperature(25°C) , hardness of margarines decreased while adhesiveness and cohesiveness increased. Textural and oxidative deteriorations of margarin samples were observed at the 8th week and the first week of storage when margarines stored at 4°C and 25°C respectively. That oxidative stability of kitchen margarines was higher than breakfast ones. Among the breakfast margarine sample, the most stable sample was K1 while K4 was the least stable. Regarding the kitchen margarines, it is found that M5 and M4 samples were more stable while the least stable sample was M1.