## 3 Results and Discussion
### Physicochemical and Color Analysis  
Figure 1 shows the average fat and moisture results of margarine samples, and it can be noticed that fat content ranged between 58.96% and 76.16%, while moisture content ranged between 22.93% and 39.66%. The M1 margarine samples presented a lower amount of fat, while the moisture content had high values. In contrast, the M3 samples presented a high fat content and a low moisture content. The M2 margarine samples had an average fatcontent of 69.63% and a moisture content of 29.50%. The determined protein content was insignificant. For consumers, the color of food represents a major quality attribute, being related to food freshness, nutritional value, and sensory properties. Thus, it is critically important to consumers. The instrumental or physical color evaluation represents a rapid and objective non-destructive method and uses analytical tools that offer rigorous data for quality control [26]. The measured and calculated color parameters of analyzed margarine samples are shown in Table 1. The color properties such as L* (brightness or luminosity), a* (+red/\(-\)green), and b* (+yellow/\(-\)blue) were the measured properties, while the h\({}^{0}\) (hue angle or tone), WI (whiteness), C* (color intensities), YI (yellowness), and \(\Delta\)E* (color differences) were the calculated color parameters for both inside and outside color evaluation. The samples' brightness ranged from 95.67 to 91.54, with the highest value being recorded for the M1 inside evaluation. The ANOVA statistical analysis divided the luminosity results into five groups. For M2 samples, there was no difference between inside and outside measurements, with the results belonging to the same statistical group (c). The values of the a* color parameter were in the negative region for all analyzed margarine samples, revealing that this color parameter is more green. Between the outside measurements of the M1 and M2 samples, the ANOVA analysis showed no differences. In the case of margarine samples, the positive b* color parameter represents the degree of yellow, and as can be seen, the b* results varied from 35.74 to 22.22; the lowest value was measured for outside M1 samples, while the highest value was recorded for outside M3 samples. A higher value of the b* color parameter means more yellowish in the margarine sample. Additionally, the outside results presented higher values than the inside ones; the ANOVA highlighted these differences at a level of \(p<\) 0.001, dividing the measurements into six statistical groups. Furthermore, the measured color parameters were in the same range as the results discussed by [PERSON] et al. [12]. Figure 1: Chemical composition of margarine samples. The chroma values (C*) represent the color saturation, and in this study, the chroma results ranged between 36.21 and 22.60. Higher values were measured for outside color evaluations. The whiteness (WI) and yellowness (YI) indexes of margarine, butter, and spreadable fats can be considered a critical color parameter. The whiteness indexes indicate the degree of sample whiteness and mathematically combine three color parameters (brightness, red-green, and yellow-blue) in a single color parameter, whereas the yellowwess indexes indicate the degree of sample yellowness, combining two color parameters (brightness and yellow-blue) in a single term [17]. The highest yellowness index was registered for M3 outside measurements (55.61 a), while the highest whiteness index was registered for M1 inside measurements (76.98 a). The hue angle values (h\({}^{0}\)) varies between 0 and 360 and describes the main spectral component, like red for 0\({}^{\circ}\) or 360\({}^{\circ}\), yellow for 90\({}^{\circ}\), green for 180\({}^{\circ}\), or blue for angles of 270\({}^{\circ}\)[27]. The margarine hue angle values were higher than 99.25 and lower than 106.42, presenting a yellow main spectral component with some green interferences and also presenting variations in the margarine's chemical composition.