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Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy

Fourier transform infrared (FTIR) spectroscopy, in combination with attenuated total reflectance (ATR) and partial least square (PLS) regression, was used to detect the presence of lard in chocolate formulation. The spectral bands associated with lard, cocoa butter and their blends (ranging from 0%...

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Main Authors: Che Man, Yakoob, Syahariza, Z. A., Mirghani, Mohamed Elwathig Saeed, Jinab, Selamat, Bakar, Jamilah
Format: Article
Language:English
Published: Elsevier 2005
Subjects:
T Technology (General)
Online Access:http://irep.iium.edu.my/7221/1/Syahariza_%28Lard_in_Chocolate%29.pdf
http://irep.iium.edu.my/7221/
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spelling my.iium.irep.72212012-05-07T07:53:46Z http://irep.iium.edu.my/7221/ Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy Che Man, Yakoob Syahariza, Z. A. Mirghani, Mohamed Elwathig Saeed Jinab, Selamat Bakar, Jamilah T Technology (General) Fourier transform infrared (FTIR) spectroscopy, in combination with attenuated total reflectance (ATR) and partial least square (PLS) regression, was used to detect the presence of lard in chocolate formulation. The spectral bands associated with lard, cocoa butter and their blends (ranging from 0% to 15% of lard in cocoa butter) were recorded, interpreted and identified. A semi-quantitative approach is proposed to measure the percent of lard in blends on the basis of spectral data at the frequency region 4000–650 cm−1, using the equation y = 0.9225x + 0.5539. The coefficient of determination (R2) was 0.9872 with a standard error (SE) of 1.305. In this paper, the potential of FTIR spectroscopy as a rapid analytical tool for the quantitative determination of adulterants especially lard, in chocolate, is demonstrated. Elsevier 2005 Article REM application/pdf en http://irep.iium.edu.my/7221/1/Syahariza_%28Lard_in_Chocolate%29.pdf Che Man, Yakoob and Syahariza, Z. A. and Mirghani, Mohamed Elwathig Saeed and Jinab, Selamat and Bakar, Jamilah (2005) Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy. Food Chemistry, 90. pp. 815-819. ISSN 0308-8146
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic T Technology (General)
spellingShingle T Technology (General)
Che Man, Yakoob
Syahariza, Z. A.
Mirghani, Mohamed Elwathig Saeed
Jinab, Selamat
Bakar, Jamilah
Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
description Fourier transform infrared (FTIR) spectroscopy, in combination with attenuated total reflectance (ATR) and partial least square (PLS) regression, was used to detect the presence of lard in chocolate formulation. The spectral bands associated with lard, cocoa butter and their blends (ranging from 0% to 15% of lard in cocoa butter) were recorded, interpreted and identified. A semi-quantitative approach is proposed to measure the percent of lard in blends on the basis of spectral data at the frequency region 4000–650 cm−1, using the equation y = 0.9225x + 0.5539. The coefficient of determination (R2) was 0.9872 with a standard error (SE) of 1.305. In this paper, the potential of FTIR spectroscopy as a rapid analytical tool for the quantitative determination of adulterants especially lard, in chocolate, is demonstrated.
format Article
author Che Man, Yakoob
Syahariza, Z. A.
Mirghani, Mohamed Elwathig Saeed
Jinab, Selamat
Bakar, Jamilah
author_facet Che Man, Yakoob
Syahariza, Z. A.
Mirghani, Mohamed Elwathig Saeed
Jinab, Selamat
Bakar, Jamilah
author_sort Che Man, Yakoob
title Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
title_short Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
title_full Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
title_fullStr Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
title_full_unstemmed Analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
title_sort analysis of potential lard adulteration in chocolate and chocolate products using fourier transform infrared spectroscopy
publisher Elsevier
publishDate 2005
url http://irep.iium.edu.my/7221/1/Syahariza_%28Lard_in_Chocolate%29.pdf
http://irep.iium.edu.my/7221/
_version_ 1643605894093602816
score 13.211869

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