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

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

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Abstract

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.

Item Type:	Article (Journal)
Additional Information:	4971/7221
Uncontrolled Keywords:	ATR; Chocolate; Cocoa butter; Fourier transform infrared spectroscopy; Lard; PLS.
Subjects:	T Technology > T Technology (General)
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Engineering > Department of Biotechnology Engineering
Depositing User:	A Prof Elwathig Mirghani
Date Deposited:	07 May 2012 15:53
Last Modified:	07 May 2012 15:53
URI:	http://irep.iium.edu.my/id/eprint/7221

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