## 3 Results and Discussion
### Physicochemical and Color Analysis
Regarding the chemical composition, it can be observed that the margarine samples with a high fat content (M3 samples) also present high values for b*, C*, and yellowness index color parameters. The total color difference represents the magnitude of color variation between any two samples [28]; the human perception of total color difference is influenced by the observed color and eye sensitivity. If the total color difference is smaller than 1, the differences cannot be distinguished by the human eye. If the total color difference is between 1 and 3, minor color differences can be distinguished. If the total color difference is greater than 3, the color differences can be easily perceived by the human eye [29]. Table 2 shows the results of margarine color differences calculated between samples and between outside and inside color measurements. As we can see, the highest color differences were obtained for M1 inside and M3 outside margarine samples (14.59), followed by M1 outside and M3 outside color differences (14.00). Smaller color differences were calculated for M1 inside and M1 outside (0.60) and for M2 inside and M1 outside (0.46); these samples showed close color parameters. It can be observed that the color difference is especially greater between the samples with the minimum and maximum fat \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{8}{c}{**Outside Color Parameters—Mean (SD)**} \\ \cline{2-7}  & **L*** & **a*** & **b*** & **C** & **h*** & **YI** & **WI** \\ \hline \multirow{2}{*}{M1} & 95.41 b  & \(-\)6.46 e  & 22.22 d  & 23.14 d  & 106.21 b  & 33.27 d  & 76.40 b  \\  & (0.16) & (0.07) & (0.16) & (0.17) & (0.07) & (0.30) & (0.20) \\ \hline \multirow{2}{*}{M2} & 94.99 c  & \(-\)6.51 e  & 23.94 c  & 24.81 c  & 105.21 d  & 36.01 c  & 74.68 c  \\  & (0.16) & (0.05) & (0.53) & (0.52) & (0.19) & (0.85) & (0.54) \\ \hline \multirow{2}{*}{M3} & 91.81 d  & \(-\)5.82 b  & 35.74 a  & 36.21 a  & 99.25 f  & 55.61 a  & 62.87 e  \\  & (0.02) & (0.07) & (0.55) & (0.55) & (0.02) & (0.87) & (0.54) \\ \hline \multicolumn{7}{c}{**Inside Color Parameters—Mean (SD)**} \\ \hline \multirow{2}{*}{M1} & 95.67 a  & \(-\)6.39 d  & 21.68 e  & 22.60 e  & 106.42 a  & 32.37 e  & 76.98 a  \\  & (0.07) & (0.01) & (0.05) & (0.05) & (0.04) & (0.11) & (0.06) \\ \hline \multirow{2}{*}{M2} & 95.14 c  & \(-\)6.21 c  & 22.50 d  & 23.34 d  & 105.43 c  & 33.79 d  & 76.15 b  \\  & (0.06) & (0.01) & (0.16) & (0.15) & (0.09) & (0.26) & (0.16) \\ \hline \multirow{2}{*}{M3} & 91.54 e  & \(-\)5.51 a  & 32.33 b  & 32.79 b  & 99.67 e  & 50.45 b  & 66.13 d  \\  & (0.25) & (0.05) & (0.22) & (0.21) & (0.16) & (0.49) & (0.27) \\ \hline \multirow{2}{*}{F} & 1002 & 312.78 & 1905 & 1773 & 4937 & 1913 & 1785 \\ \hline \multirow{2}{*}{\(p\)} & \multirow{2}{*}{\(p\) \(<\) 0.001} & \multirow{2}{*}{\(p\) \(<\) 0.001} & \multirow{2}{*}{\(p\) \(<\) 0.001} & \multirow{2}{*}{\(p\) \(<\) 0.001} & \multirow{2}{*}{\(p\) \(<\) 0.001} & \multirow{2}{*}{\(p\) \(<\) 0.001} \\ \cline{1-1} \cline{5-5}  & & & & & & \\ \hline \end{tabular} SD—standard deviation. Different lowercase letters (a–f) between columns (L*, a*, b*, C, h, YI, WI) indicate a significant difference of mean values (\(p<0.05\)) tested with one-way ANOVA.  
\end{table} 
Table 1: The CIE L*a*b* color parameters of margarine samples. content; the fat content is an important factor in assessing color differences of margarine samples. In addition, the results of total color differences were also assessed by ANOVA statistical analysis, resulting in a significant difference at a level of \(p<0.05\) between the margarine samples. The evaluated margarine color parameters are of great importance in the classification of the analyzed samples. The total color differences present different values influenced by the fat content of the compared samples.