Study on the rapid determination of fat in fried bread sticks with Fourier transform infrared spectroscopy

Objective: To better understand the fat content of FBS ( fried bread stick) , provide dietary guidelines for nutrition and health to consumers as well as to provide a rapid analytical method for fat content in deep fried foods.Method: The fat content of FBS collected from 99 street vendors or fast- food restaurants in Shanghai, was investigated in this study. The fat content in FBS was analyzed with Soxhlet extraction method for all samples. In addition, Fourier transform infrared ( FT-IR) spectroscopy coupled with attenuated total reflectance ( ATR) was used to collect spectra of FBS and applying partial least squares regression ( PLS) in an attempt to develop rapid methods to determine the fat content of in FBS.Conclusion: The results indicated that there was a great disparity in fat content of FBS in shanghai, ranging from 12.12% to 30.89%.The average fat content of FBS was 20.22%.The R2of model predicted values against reference values of FBS was 0.883, and the standard error of prediction was1.54.FT- IR coupled with ATR was applied to quantitative analysis of fat content in FBS for rapid screening of samples.