Discriminant analysis of selected edible fats and oils and those in biscuit formulation using FTIR spectroscopy.

Citation

Che Man, Yaakob and Zainul Abidin, Syahariza and Abdul Rohman, (2011) Discriminant analysis of selected edible fats and oils and those in biscuit formulation using FTIR spectroscopy. Food Analytical Methods, 4 (3). pp. 404-409. ISSN 1936-9751; ESSN: 1936-976X

Abstract

Recently, lard adulteration has highlighted the importance of checking raw materials and food products in order to assure their authenticity. Discriminant analysis (DA) using selected frequency regions (3,050–2,800, 1,800–1,600, and 1,500–650 cm−1) was exploited for the classification of lard and other commercial vegetable oils and animal fats. As a result, the Cooman plot showed that all vegetable fats/oils and animal fats, including lard, are clustered in a distinct group. DA was also employed to assign real food samples, in particular biscuit, into one of two groups. In addition, DA is a very useful means for Halal screening technique in order to enhance the Halal authentication process.

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Additional Metadata

Item Type:	Article
Divisions:	Faculty of Food Science and Technology
DOI Number:	https://doi.org/10.1007/s12161-010-9184-y
Publisher:	Springer Verlag
Keywords:	Discriminant analysis; Fats and oils; FTIR spectroscopy; Halal authentication; Lard.
Depositing User:	Nur Farahin Ramli
Date Deposited:	24 Feb 2014 07:24
Last Modified:	06 Oct 2015 03:17
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1007/s12161-010-9184-y
URI:	http://psasir.upm.edu.my/id/eprint/24102
Statistic Details:	View Download Statistic

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