Rapid detection of lard in chocolate and chocolate - based food products using fourier transform infrared spectroscopy

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Rapid detection of lard in chocolate and chocolate - based food 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 addition 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:	Sa'ari, Saiful Bahri, Che Man, Yaakob
Format:	Article
Language:	English
Published:	Malaysian Agricultural Research and Development Institute (MARDI) 2016
Online Access:	http://psasir.upm.edu.my/id/eprint/48878/ http://psasir.upm.edu.my/id/eprint/48878/1/Rapid%20detection%20of%20lard%20in%20chocolate%20and%20chocolate%20-%20based%20food%20products%20using%20fourier%20transform%20infrared%20spectroscopy.pdf

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