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

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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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Bibliographic Details
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/ http://irep.iium.edu.my/7221/1/Syahariza_%28Lard_in_Chocolate%29.pdf

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