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G. Saha et al.
2.10.2 Color
Color of margarine samples was measured using Konica Minolta Color reader CR-10
(Japan) portable colorimeter. Sample color was taken using condition of the standard
illuminant D65 and 10 degree observer. Three different parameters were recorded
named as L (lightness from black to white), a [green (−) and red (+)], and b [bluish
color (+) and yellowish color (−)] (Yilmaz and Ögütcü 2014).
2.10.3 Free Fatty Acid (FFA)
FFA was determined according to the method of Cocks and van Rede (1966).
2.10.4 Crystal Morphology
Crystal morphology of margarine samples was observed using Nicon Eclipse E200
(Japan) polarizing light microscope (PLM) with an attached Nicon DS-Fi2 digital
camera. The photomicrograph of the crystals was recorded at a 500× magnification
and images were captured (Zhang et al. 2013).
2.11 Statistical Analysis
Statistical analysis was performed using analysis of variance (ANOVA) and the
means were compared across groups by Tukey test. The significant differences were
determined at p ≤ 0.05.
3 Results and Discussion
3.1 Fatty Acid Composition (FAC)
Table 1 shows the fatty acid composition of original soyphospholipid (SPL) and castor
oil (CO) while Table 2 shows the fatty acid composition of modified soyphospholipids
with specific time interval.
There is an unusual drop in the hydroxy fatty acid in SPL at 12 h which is difficult
to explain. The percentage incorporation of hydroxy fatty acid was increased again
at 24 h reaction. There is a reduction of unsaturated fatty acid percentage in terms of
oleic, linoleic, and linolenic acids which helps to improve the interfacial activity of
SPL and magnify the emulsion ability.
G. Saha et al.
2.10.2 Color
Color of margarine samples was measured using Konica Minolta Color reader CR-10
(Japan) portable colorimeter. Sample color was taken using condition of the standard
illuminant D65 and 10 degree observer. Three different parameters were recorded
named as L (lightness from black to white), a [green (−) and red (+)], and b [bluish
color (+) and yellowish color (−)] (Yilmaz and Ögütcü 2014).
2.10.3 Free Fatty Acid (FFA)
FFA was determined according to the method of Cocks and van Rede (1966).
2.10.4 Crystal Morphology
Crystal morphology of margarine samples was observed using Nicon Eclipse E200
(Japan) polarizing light microscope (PLM) with an attached Nicon DS-Fi2 digital
camera. The photomicrograph of the crystals was recorded at a 500× magnification
and images were captured (Zhang et al. 2013).
2.11 Statistical Analysis
Statistical analysis was performed using analysis of variance (ANOVA) and the
means were compared across groups by Tukey test. The significant differences were
determined at p ≤ 0.05.
3 Results and Discussion
3.1 Fatty Acid Composition (FAC)
Table 1 shows the fatty acid composition of original soyphospholipid (SPL) and castor
oil (CO) while Table 2 shows the fatty acid composition of modified soyphospholipids
with specific time interval.
There is an unusual drop in the hydroxy fatty acid in SPL at 12 h which is difficult
to explain. The percentage incorporation of hydroxy fatty acid was increased again
at 24 h reaction. There is a reduction of unsaturated fatty acid percentage in terms of
oleic, linoleic, and linolenic acids which helps to improve the interfacial activity of
SPL and magnify the emulsion ability.