Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oil

Use of Fourier transform infrared spectroscopy and multi-variant analysis for detection of butter adulteration with vegetable oil

During butter manufacturing, adulteration of animal and plant fats is one of the major issues in dairy industries. In dairy products, there is a huge potential in spectroscopic techniques such as Fourier transform infrared spectroscopy (FTIR) for the rapid determination of various adulterants. These...

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Bibliographic Details
Main Authors: Usman Akram, Amna Sahar, Aysha Sameen, Niaz Muhammad, Muhammad Haseeb Ahmad, Muhammad Issa Khan, Muhammad Usman, Hafiz Ubaid ur Rahman
Format: Article
Language:English
Published: Taylor & Francis Group 2023-09-01
Series:International Journal of Food Properties
Subjects:
Butter adulteration
FTIR spectroscopy
Multivariate analysis
PCA
PLS regression
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2022.2158860
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