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ABSTRACT Chocolate-peanut spread was fortified using three types of fortificants at three levels of fortification. Vitamin A palmitate (in oil and microencapsulated forms) and an oily preparation of betacarotene (10%) were used as fortificants at varying concentrations to meet the vitamin A requirement of at least 1/3 of the Philippine RENI for male adult. The fortificants were added prior to filling of chocolate-peanut spread into bottles. All fortificants showed similar stability and % retention in the chocolate-peanut spreads. However, vitamin A palmitate in microencapsulated form had the advantage in terms of cost, bioavailability and stability. Fortification rates using 1/3, 2/3 and 100% of RENI showed increasing vitamin A values (based on %RENI) but the target level of 1/3 of the RENI was not met. Higher fortification levels (133% and 166% of the RENI) were then studied but results obtained were still below the target RENI level. The inability of the fortificant to be homogeneously distributed throughout the sample may be the cause behind the low retention values. The mixture was found to be too viscous, where manual mixing may not be sufficient to distribute the fortificant. 99
INTRODUCTION International Organizations such as the FAO/WHO and UNICEF recognize the continuing problem of macro and micronutrient malnutrition in the world. The Philippines, being one of the signatories to the 1992 International Conference on Nutrition goals for 2000, through the Department of Health, have formulated and implemented strategies to increase the intake of essential nutrients by the vulnerable groups (Eusebio, 2000). The Araw ng Sangkap Pinoy campaign, which administer vitamin A supplements to children (1 to 5 years old) twice a year and the “Sangkap Pinoy Seal (SPS)” program, a food fortification project, has encouraged a number of respondents, both from the public and private institutions and agencies for the proper implementation of the programs. The efforts done by the Government however were poorly reflected in the recently concluded 5 th National Nutrition Survey conducted in 1998. Results continue to show the continuous prevalence of micronutrient malnutrition, specifically for vitamin A, iron and iodine within the preschool children and pregnant and lactating women (Bowley, 2000). Studies have shown that the most common underlying cause of nutritional deficiencies is the habitual low intake of the nutrients in relation to need (Underwood and Arthur, 1996). Since it has been recognized that fortification of foods is the most cost-effective and sustainable strategy to alleviate nutritional deficiencies, the availability of more fortified foods in the market should be able to increase the intake of these essential micronutrients. As of 1999, the total number of fortified foods with the SPS is 26, and the number continuously increases as demand for public acceptance of processed food increases. With a mean intake of processed foods among Filipinos estimated at least 60g per capita per day (based on the 1987 survey of FNRI- DOST), the figures as well may have shifted to higher values as a result of marked changes in the diet of individuals (Parce, 1995; Villavieja, 2001). This trend may work well with the public since it will be to their advantage that the food products fortified with essential vitamins and minerals are the food items that the consumers commonly use or consume (Villavieja, 2001). Previous studies by Galvez et al (1999, 2002b) dwelt on the vitamin A fortification of unstabilized and stabilized peanut butter by direct addition. For the traditional unstabilized type, the recommended vitamin A fortification level using an oily preparation of vitamin A palmitate added at least 175% of the Philippine RENI (male adult) in order to provide at least 1/3 of the RENI, as stipulated in the Guidelines on Micronutrient Fortification of Processed Foods (Administrative Order No. 4-A, Series of 1995, Department of Health). As for the stabilized peanut butter, a fortification range of 70-140% of the RENI using microencapsulated vitamin A palmitate can provide the target level at minimum cost. For both products, the fortificant was added prior to filling the peanut butter into the bottles. The fortification levels established for both products were found to be different, and the type of food product being fortified and the form of fortificant may have an effect on the variations that were noted. Another variant of the peanut butter, the chocolate-peanut spread, was also proposed for fortification with vitamin A. Based on a recent survey conducted by Galvez et al. (2002c), a chocolateflavored peanut butter was the most favored flavor added in peanut butter. The addition of vitamin A in chocolate-peanut spread will presumably have more appeal to Philippine consumers and therefore can be considered to be a good vehicle for fortification. 100
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United States Agency for Internatio
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VITAMIN A FORTIFICATION OF PEANUT B
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TABLE OF CONTENTS Page ACKNOWLEDGEM
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F. Statistical Analysis G. Technolo
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Study 1. Preliminary Verification o
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VII. REFERENCES 163 VIII. APPENDIX
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VIII. APPENDICES Appendix A. Risk A
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LIST OF TABLES Chapter 1. Vitamin A
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Chapter 4. Vitamin A Fortification
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Table 8.4 Physical evaluation (oil
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Chapter 5a. Improvement of a Proces
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CHAPTER 1 VITAMIN A FORTIFICATION O
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INTRODUCTION Physical and mental de
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variety from Vietnam, provided by t
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Two fortificants were used in this
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the first grinding, and (b) in the
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Table 1.2 Percent vitamin A recover
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CONCLUSIONS The study showed that p
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APPENDIX A COLLABORATION AND CONFID
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Proposed by: The Food Development C
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C. FDC and UPCHE shall return all c
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Name_______________________________
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ABSTRACT Experiments were conducted
Page 50 and 51: INTRODUCTION Vitamin A is an essent
Page 52 and 53: available for addition to foods mai
Page 54 and 55: The study was carried out in three
Page 56 and 57: Prepare dyed oil by adding ½ teasp
Page 58 and 59: until no trace of the fortificant w
Page 60 and 61: The vitamin A content present in th
Page 62 and 63: Weigh required amounts of premix an
Page 64 and 65: used. From each production batch, o
Page 66 and 67: Preparation of fortified peanut but
Page 68 and 69: Table 2.5 Effect on vitamin A recov
Page 70 and 71: On the other hand, fortified peanut
Page 72 and 73: Table 2.9 Effect on vitamin A recov
Page 74 and 75: REFERENCES AOAC. 1995. Official Met
Page 76 and 77: Procedural Guideline for the Vitami
Page 78 and 79: (Note: Recommended mixing time of t
Page 80 and 81: (1) Prepare plain peanut butter as
Page 82 and 83: CHAPTER 3 VITAMIN A FORTIFICATION O
Page 84 and 85: INTRODUCTION Vitamin A deficiency c
Page 86 and 87: Table 3.1 Experimental design for t
Page 88 and 89: Pre-heat roaster to 140°C Fill roa
Page 90 and 91: Technology Transfer The technology
Page 92 and 93: Table 3.3 Analysis of Variance (ANO
Page 94 and 95: (1983) as cited by Solon et al. (19
Page 96 and 97: Table 3.6 Analysis of the individua
Page 98 and 99: Hinds, M.J., Chinnan, M.S. and Beuc
Page 102 and 103: OBJECTIVES This study was undertake
Page 104 and 105: Pre-heat roaster to 140°C Fill roa
Page 106 and 107: µgRE/g = µg/g ß-carotene x 0.3
Page 108 and 109: Table 4.3 Analysis of Variance (ANO
Page 110 and 111: Technology Transfer Results of the
Page 112 and 113: CHAPTER 5a IMPROVEMENT OF A PROCESS
Page 114 and 115: ackground, (b) Need to purchase add
Page 116 and 117: METHODS For this project, the vitam
Page 118 and 119: Study 2. Preliminary Verification o
Page 120 and 121: Study 3. Establishment of Mixing Ti
Page 122 and 123: Study 2. Validation of the Results
Page 124 and 125: Table 5a.1 Evaluation of available
Page 126 and 127: Process Flow Observation Evaluation
Page 128 and 129: Table 5a.4 Vitamin A content and %
Page 130 and 131: When the fortificant and stabilizer
Page 132 and 133: Since the collaborator decided to u
Page 134 and 135: (c) Processing area is too small su
Page 136 and 137: APPENDIX A PROCESS FLOW FOR THE STA
Page 138 and 139: (Note: The use of a wooden rod to p
Page 140 and 141: APPENDIX B PROCESS FLOW FOR THE VIT
Page 142 and 143: (Note: During the conditioning/temp
Page 144 and 145: CHAPTER 5b IMPROVEMENT OF A PROCESS
Page 146 and 147: INTRODUCTION Vitamin A deficiency i
Page 148 and 149: the collaborator at Vitachem Indust
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Four volumes of ~38.81 kg peanut bu
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4 parts of ~38.81 Kg peanut butter
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Study 3. Effect of Incorporating th
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Study 4. Validation of the Recovery
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Table 5b.1 Vitamin A content and vi
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Study 2. Effect of incorporating th
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Table 5b.4. Vitamin A content, % vi
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CONCLUSIONS Based on the results of
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APPENDIX A PROCEDURAL GUIDELINE FOR
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6. When all four (4) volumes of pea
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Step No. Process Flow 17 Put label
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ABSTRACT This document describes th
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The process for the Vitamin A forti
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5. Storage of water supply: Water i
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column of numbers 2.1 to 2.3 of the
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2. List of Personnel Who Attended I
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6. Handling of raw materials: The P
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CONTROL NO. VIII. EXCLUSION OF PEST
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Appendix A (Name of Company) STANDA
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Date of Inspection: _______________
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Appendix 3 Record No. 1 continued
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Materials needed: Appendix D (Name
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Date: __________ Appendix E (Name o
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P2 V2 X1 = -------- P1 (1%) (3.78 K
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Materials Needed: Appendix G (Name
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Date: __________ Water Tank No. ___
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Date of Inspection: _______________
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Appendix L (Name of Company) EQUIPM
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Appendix M-2 (Name of Company) WEEK
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Appendix O (Name of Company) LIST O
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Worker’s Name Appendix Q (Name of
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Appendix S (Name of Company) CLEANI
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Appendix U (Name of Company) CLEANI
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Appendix W (Name of Company) CLEANI
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Name of worker Medical certificate
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CHAPTER 7 DEVELOPMENT OF A GENERIC
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INTRODUCTION Development of a gener
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2. HACCP is not mandatory As HACCP
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GENERIC HACCP PLAN FOR VITAMIN A FO
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3, 4 Section 5. Process Flow Diagra
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5.3 Preparation of Fortified Peanut
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STEP DETAILED DESCRIPTION 4. DRY BL
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6.3 Preparation of Fortified Peanut
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(1) Process Step 2. STORAGE OF RAW
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(1) Process Step 16.WEIGHING OF FOR
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(1) Process Step 24. MANUAL FILLING
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Process Step 5. COOLING None 6. DE-
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Process Step 19. WEIGHING AND PACKI
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Section 9. HACCP Plan Form 11 Firm
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Section 10. Validation of the HACCP
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RECORDS FOR HAZARD ANALYSIS CRITICA
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(Name of Company) VITAMIN A FORTIFI
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(Name of company) VITAMIN A FORTIFI
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Appendix A RISK ASSESSMENT MODEL FO
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5. Process Flow Diagram - This is t
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Appendix C RECOMMENDED PRE-REQUISIT
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CHAPTER 8 OBTAINING SANGKAP PINOY S
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OBJECTIVES The general objective wa
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different accelerated temperatures
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Table 8.3 Visual evaluation of the
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Table 8.6 Development of rancid odo
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Based on the above results, the pre
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NOTE ON ADOPTION OF THE IMPROVED PR
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INTRODUCTION Food fortification has
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Table 1 Criteria used in the identi
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REFERENCES Agustin, G.M., Lustre, A
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PROPOSAL FOR R&D COLLABORATION ____
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APPENDIX B SIGNING OF MEMORANDUM OF
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APPENDIX C BUILDING AND FACILITIES
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APPENDIX D SANITATION UPDATES 287
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STANDARD SANITATION OPERATING PPROC
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E. PEST CONTROL Procedure Monitorin
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TRAINING ON THE PROCESSING OF STABI
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Training on the Processing of Stabi
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