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

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 (R2) for the models was computed by comparing the results from the FTIR spectroscopy against the actual value. The R2 obtained was 0.9790 with standard error (SE) of calibration was 1.7520. A validation approach was used to optimize the calibration and the R2 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.