Primarily, the health risks caused by potential food allergens. On the other hand, Falsification of food is causing many problems such as, These products are very popular in Morocco because of their sanitaryĪnd refreshing qualities. These farmers make traditional Moroccan dairy products such as fermented milks (lben, raib), traditional butter In Morocco about 20 to 30% of cow's milk produced is still processed individually by farmers. Milk and dairy product consumption is very recommended by most nutrition experts due to their beneficialĮffects. KEYWORDS: Falsification, infrared spectroscopy, multivariate analysis, traditional cow’s butter, vegetable = 0.99 with Root Mean Square Errors of Prediction < 3.04, Limit of Detection 9.12% (By PCR) Spectral and reference data were firstly analyzed by principal component analysis (PCA) to check Hight School of Technology of Beni Mellal, University of Sultan Moulay slimane, 21000- Beni Mellal, MoroccoĪBSTRACT : Recently, food safety and guaranteed of food marks have become more important subjects ofīutter were measured using Attenuated Total Reflectance-Fourier Transform Mid Infrared Spectroscopy (ATR-įTMIR). University of Sultan Moulay slimane, 21000- Beni Mellal, Morocco. Laboratory of Spectro- Chemometrics and environment, Faculty of Science and Technology of Beni Mellal, Multivariate regression methods with infrared spectroscopy to detect the Invention Journal of Research Technology in Engineering & Management (IJRTEM) Multivariate regression methods with infrared spectroscopy to detect the falsification of traditional butter
Obtained R2 = 0.99 with Root Mean Square Errors of Prediction < 3.04, Limit of Detection 9.12% (By PCR)Īnd 6.06% (by PLSR), and Relative Prediction Errors as low as 3.13. Excellent correlation between ATR-FTMIR analysis and studied butter blends was Methods as Principal component regression (PCR) and Partial least square regression (PLSR) were used toĮstablish calibration model. Outliers samples and improve the robustness of the prediction models to be established. Blends of traditional cow’s butter with different percentages of vegetableīutter were measured using Attenuated Total Reflectance-Fourier Transform Mid Infrared Spectroscopy (ATRFTMIR). Spectroscopy coupled with multivariate regression tools to detect vegetable butter (as adulterant) in a binary
This paper demonstrates the ability of Mid Infrared Recently, food safety and guaranteed of food marks have become more important subjects ofįoodstuff production and the marketing of processed foods.