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 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.

Source: International Journal of Dairy Technology - October 27, 2017 Category: Nutrition Authors: Bency Antony, Saurabh Sharma, Bhavbhuti M Mehta, Kondappan Ratnam, Kishorkumar D Aparnathi Tags: Original Research Source Type: research