Study of Fourier transform near infrared (FT‐NIR) spectra of ghee (anhydrous milk fat)

Ghee is chemically highly complex in nature. The authentication and characterisation of edible fats and oils by routine chemical methods are highly laborious and time‐consuming. Fourier transform near infrared (FT‐NIR) spectroscopy has emerged as the predominant analytical tool in the study of edibl...

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Bibliographic Details
Published in:International journal of dairy technology 2018-05, Vol.71 (2), p.484-490
Main Authors: Antony, Bency, Sharma, Saurabh, Mehta, Bhavbhuti M, Ratnam, Kondappan, Aparnathi, Kishorkumar D
Format: Article
Language:English
Subjects:
Absorption
Absorption spectra
Analytical chemistry
Fats
Fatty acid composition
Fourier transform near infrared
Fourier transforms
Ghee
Infrared analysis
Infrared spectra
IR spectra
Near infrared radiation
Oils & fats
Spectrum analysis
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Summary:Ghee is chemically highly complex in nature. The authentication and characterisation of edible fats and oils by routine chemical methods are highly laborious and time‐consuming. Fourier transform near infrared (FT‐NIR) spectroscopy has emerged as the predominant analytical tool in the study of edible fats/oils. In order to assign absorption bands in the infrared (IR) spectrum, spectra of cow and buffalo ghee samples were acquired in the NIR region (10 000–4000 cm−1). In the FT‐NIR spectrum, a total of nine peaks were obtained for cow and buffalo ghee, with almost equal intensity of absorption. The intensity of absorbance was higher for cow ghee compared to buffalo ghee.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12450