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Quantitation of Lard Adulteration in Chocolate and Chocolate Products using FTIR Spectroscopy
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نویسنده
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Syahariza Z.A. ,Che Man Y.B. ,Mirghani M.E.S. ,Jinap S. ,Bakar J.
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منبع
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journal of physical science - 2005 - دوره : 16 - شماره : 1 - صفحه:139 -148
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چکیده
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Abstract: the goal of this study was to use fourier transform infrared (ftir) spectroscopy to detect and quantify the level of lard adulterated in chocolate and chocolate products. the spectral features in the range 4000-650cm-1 were identified recorded, and analyzed using attenuated total reflectance (atr) cell partial least squares (pls) was used to develop calibration model a good correlation between actual and ftir predicted values was obtained with coefficient of determination (r2) of 0.9872 and standard error (se) of 1.305. overall, the results for this study demonstrated that ftir technique has a potential to be used as a rapid and simple method in determining lard adulteration, thus halal status of chocolate and chocolate products.
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کلیدواژه
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ATR ,chocolate ,FTIR spectroscopy ,lard ,PLS
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آدرس
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Universiti Putra Malaysia, Faculty of Food Science and Technology, Department of Food Technology, Malaysia, Universiti Putra Malaysia, Faculty of Food Science and Technology, Department of Food Technology, Malaysia, Universiti Putra Malaysia, Faculty of Food Science and Technology, Department of Food Technology, Malaysia, Universiti Putra Malaysia, Faculty of Food Science and Technology, Department of Food Science, Malaysia, Universiti Putra Malaysia, Faculty of Food Science and Technology, Department of Food Technology, Malaysia
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پست الکترونیکی
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yaakub@fsb.upm.edu.my
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Authors
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