Discriminant analysis of selected edible fats and oils and those in biscuit formulation using FTIR spectroscopy.
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 ot...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
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Springer Verlag
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24102/1/Discriminant%20analysis%20of%20selected%20edible%20fats%20and%20oils%20and%20those%20in%20biscuit%20formulation%20using%20FTIR%20spectroscopy.pdf |
| _version_ | 1825925502418812928 |
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| author | Che Man, Yaakob Zainul Abidin, Syahariza Abdul Rohman, |
| author_facet | Che Man, Yaakob Zainul Abidin, Syahariza Abdul Rohman, |
| author_sort | Che Man, Yaakob |
| collection | UPM |
| description | 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. |
| first_indexed | 2024-03-06T07:58:52Z |
| format | Article |
| id | upm.eprints-24102 |
| institution | Universiti Putra Malaysia |
| language | English English |
| last_indexed | 2024-03-06T07:58:52Z |
| publishDate | 2011 |
| publisher | Springer Verlag |
| record_format | dspace |
| spelling | upm.eprints-241022015-10-06T03:17:14Z http://psasir.upm.edu.my/id/eprint/24102/ Discriminant analysis of selected edible fats and oils and those in biscuit formulation using FTIR spectroscopy. Che Man, Yaakob Zainul Abidin, Syahariza Abdul Rohman, 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. Springer Verlag 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24102/1/Discriminant%20analysis%20of%20selected%20edible%20fats%20and%20oils%20and%20those%20in%20biscuit%20formulation%20using%20FTIR%20spectroscopy.pdf 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 10.1007/s12161-010-9184-y English |
| spellingShingle | Che Man, Yaakob Zainul Abidin, Syahariza Abdul Rohman, Discriminant analysis of selected edible fats and oils and those in biscuit formulation using FTIR spectroscopy. |
| title | Discriminant analysis of selected edible fats and oils and those in biscuit formulation using FTIR spectroscopy. |
| title_full | Discriminant analysis of selected edible fats and oils and those in biscuit formulation using FTIR spectroscopy. |
| title_fullStr | Discriminant analysis of selected edible fats and oils and those in biscuit formulation using FTIR spectroscopy. |
| title_full_unstemmed | Discriminant analysis of selected edible fats and oils and those in biscuit formulation using FTIR spectroscopy. |
| title_short | Discriminant analysis of selected edible fats and oils and those in biscuit formulation using FTIR spectroscopy. |
| title_sort | discriminant analysis of selected edible fats and oils and those in biscuit formulation using ftir spectroscopy |
| url | http://psasir.upm.edu.my/id/eprint/24102/1/Discriminant%20analysis%20of%20selected%20edible%20fats%20and%20oils%20and%20those%20in%20biscuit%20formulation%20using%20FTIR%20spectroscopy.pdf |
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