Detection of lard adulteration in cake formulation by Fourier transform infrared (FTIR) spectroscopy

Abstract

A rapid method was developed to determine the lard content in cake formulation using Fourier transform infrared (FTIR) spectroscopy. The lard was added to the shortening in cake recipe at 0–100% lard. FTIR spectra were recorded using attenuated total reflectance cell. A chemometric partial least squares was used to derive FTIR spectroscopic calibration model in regions of 1117–1097 and 990–950 cm −1. The coefficient of determination ( R 2) for the models was computed by comparing the results from the FTIR spectroscopy against the actual value. The R 2 obtained was 0.9790 with standard error (SE) of calibration was 1.7520. A validation approach was used to optimize the calibration and the R 2 of validation and SE of prediction were computed. Our results support the use of FTIR spectroscopy as an efficient and accurate method for detection lard in cake formulation.