NDLI: A Fourier Transform Infrared Spectroscopy Method for Analysis of Palm Oil Adulterated with Lard in Pre-Fried French fries

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A Fourier Transform Infrared Spectroscopy Method for Analysis of Palm Oil Adulterated with Lard in Pre-Fried French fries

Content Provider	Scilit
Author	Marina, A. M. Rohman, Abdul Al-Kahtani, H. A. Norazura, O.
Copyright Year	2013
Description	Journal: International Journal of Food Properties Fourier transform infrared spectroscopy with attenuated total reflectance accessory was used to detect the presence of lard in French fries pre-fried in palm oil adulterated with lard. A Fourier transform infrared calibration model was obtained using partial least squares for prediction of lard in a blend mixture of lard and palm oil. The coefficient of determination (R2) of 0.9791 was obtained with 0.5% of detection limit. The error in calibration expressed with root mean square error of calibration was 0.979%. In addition, the error obtained during cross validation was 2.45%. A discriminant analysis test was able to distinguish between fries samples adulterated with lard and samples, which were pre-fried with palm oils. Fourier transform infrared spectroscopy is a fast and powerful technique for quantification of lard present in French fries.
Related Links	https://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.631254?needAccess=true
Ending Page	362
Page Count	9
Starting Page	354
ISSN	10942912
e-ISSN	15322386
DOI	10.1080/10942912.2011.631254
Journal	International Journal of Food Properties
Issue Number	2
Volume Number	17
Language	English
Publisher	Informa UK Limited
Publisher Date	2014-02-07
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Properties Spectroscopy French Fries Ftir Spectroscopy Partial Least Squares Discriminant Analysis
Content Type	Text
Subject	Food Science

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