Title of article :
Comparative Analysis of Butter spectra of FTIR and NMR in Combination with Tallow
Author/Authors :
Nilchian ، Z. Department of Food Science and Technology - Islamic Azad University, Science and Research Branch , Ehsani ، M. R. Department of Food Science and Technology - Islamic Azad University, Science and Research Branch , Piravi-vanak ، Z. Department of Food, Halal and Agricultural Products - Food Technology and Agricultural Products Research Center - Standard Research Institute (SRI) , Soha ، S. Iranian Standard Organization
Abstract :
Butter is the product of milk fat, sometimes adulterations occurs with low-cost animal fat, which affects food safety and quality. The aim of this study was to evaluate the authenticity of butter in combination with bovine tallow (0-15% w/w) using FTIR and NMR methods. These studies have shown that by adding bovine tallow fat, there was a significant difference on peaks height in FTIR and value of NMR peaks. According to the statistical analysis obtained, L_Pseudo equations showed that in the FTIR spectra of 3473-3470, 723-720, 590-587 and 458-455 cm^-1, by increase in bovine tallow percentage, the height of these spectra was decreased. L_Pseudo equations for each ^1H NMR and ^13C NMR peak indicated that value (ppm) of these peaks decreased by increase percentage of tallow. Given value of R^2, it was found that none of the spectra were capable of estimating the presence of foreign fat.
Keywords :
Bovine Tallow , FTIR , NMR , Pure Butter
Journal title :
Journal of Food Biosciences and Technology
Journal title :
Journal of Food Biosciences and Technology
