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

• 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/
• Institution: Universiti Islam Antarabangsa Malaysia

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%...