European Journal of Experimental Biology Open Access

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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.