Discriminant Analysis of Selected Edible Fats and Oils and Those in Biscuit Formulation Using FTIR Spectroscopy

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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. © 2010 Springer Science+Business Media, LLC.

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Man, Y. B. C., Abidin, S. Z., & Rohman, A. (2011). Discriminant Analysis of Selected Edible Fats and Oils and Those in Biscuit Formulation Using FTIR Spectroscopy. Food Analytical Methods, 4(3), 404–409. https://doi.org/10.1007/s12161-010-9184-y

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