Bency Antony
4 Papers
Bency Antony is an academic researcher. The author has contributed to research in topics: Chemistry & Fatty acid. The author has an hindex of 2, co-authored 4 publications.
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Papers
Study of Fourier transform near infrared (FT-NIR) spectra of ghee (anhydrous milk fat)
TL;DR: In this article, a total of nine peaks were obtained for cow and buffalo ghee, with almost equal intensity of absorption in the FT-NIR spectrum, and the intensity of absorbance was significantly higher for cow ghee compared to buffalo Ghee.
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Study on FT-MIR spectra of ghee (anhydrous milk fat)
TL;DR: In this paper, the spectral properties of ghee were analyzed using Fourier transform-mid-infrared (FT-MIR) spectroscopy and 14 peaks were obtained at different positions and with varying intensities.
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Comparative appraisal of ghee and common vegetable oils for spectral characteristics in FT-MIR reflectance spectroscopy
TL;DR: The clear differences in the spectra of ghee and that of the vegetable oils were noticed in fingerprint region, which can be very well utilized to develop FT-MIR spectroscopy as a promising tool to detect presence of common vegetable oils mixed in the ghee as an adulterant.
Development of method for detection and quantification of foreign oils and fats in ghee (heat clarified milk fat) using FT NIR spectroscopy coupled with chemometric.
Abstract: © Abstract: Ghee is soft target for adulteration with oils/fats. Its detection by classical methods is very difficult. Therefore, study was carried out to develop FT NIR spectroscopy coupled with chemometric for detection of such adulteration. In total 20 commonly available oils and fats were selected. In development of the method, authentic samples of ghee and adulterated samples of ghee were prepared, FT NIR spectra of the samples were acquired and processed, chemometric tools were selected, prediction model was constructed and validated. The developed method predicted presence foreign oil or fat in ghee at 2.0% rate. However, identification all 20 foreign oils and fats and their quantification could be achieved when mixed at of 20% or more. The success below 20% varied depending on foreign oils/fats, rate of mixing and/or type of ghee. The method can serve as efficient and convenient analytical tool for detection and quantification of foreign oils/fats in