Determination of cholesterol in dairy products by infrared techniques: 2. FT-NIR method

Manish M. Paradkar, Joseph Irudayara

Research output: Contribution to journalArticlepeer-review


A Fourier transformed near-infrared (FT-NIR) method for rapid determination of cholesterol in dairy products was demonstrated. FT-NIR spectrum of pure cholesterol was characterized and the region between 3550 and 3650 cm-1 was found to be the most significant in cholesterol content determination. The FT-NIR method was found to accurately predict the cholesterol content in a variety of dairy products with r2 value greater than 0.98 and SEP estimates of less than 1.70. The FT-NIR procedure with suitable multivariate statistical model was further validated by recovery studies and compared with a conventional method. Results indicate that FT-NIR has the potential for rapid estimation of cholesterol.

Original languageEnglish (US)
Pages (from-to)133-138
Number of pages6
JournalInternational Journal of Dairy Technology
Issue number3
StatePublished - Aug 2002
Externally publishedYes


  • Chemometrics
  • Cholesterol
  • FT-NIR Spectroscopy

ASJC Scopus subject areas

  • Food Science
  • Bioengineering
  • Process Chemistry and Technology


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