Ontology highlight
ABSTRACT:
SUBMITTER: Upadhyay N
PROVIDER: S-EPMC5147698 | biostudies-other | 2016 Oct
REPOSITORIES: biostudies-other
Upadhyay Neelam N Jaiswal Pranita P Jha Shyam Narayan SN
Journal of food science and technology 20161028 10
Ghee forms an important component of the diet of human beings due to its rich flavor and high nutritive value. This high priced fat is prone to adulteration with cheaper fats. ATR-FTIR spectroscopy coupled with chemometrics was applied for determining the presence of goat body fat in ghee (@1, 3, 5, 10, 15 and 20% level in the laboratory made/spiked samples). The spectra of pure (ghee and goat body fat) and spiked samples were taken in the wavenumber range of 4000-500 cm<sup>-1</sup>. Separated ...[more]