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%...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2005
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/7221/ http://irep.iium.edu.my/7221/1/Syahariza_%28Lard_in_Chocolate%29.pdf |