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µgRE/g = µg/g ß-carotene x 0.3 µg RE/0.6 µg/g ß-carotene Study 1. Influence of Type and Amount of Fortificant The type and amount of vitamin A fortificant that can be used for chocolate-peanut spread was based on the vitamin A retention equivalent to not less than 1/3 of Philippine RENI (175 μg RE) for male adult assuming 2 servings of chocolate-peanut spread a day. This is the target vitamin A level in fortified foods set by the Philippine regulatory agencies such as BFAD. It was assumed that normal consumption of chocolate-peanut spread in the Philippines was two servings per day, equivalent to 80 g based on the serving size of 40 g/serving as indicated on the label of peanut butter (as reference) available in the market. The computation of the amount of fortificant added was based on the vitamin A level that would give 1/3, 2/3 and 100% of Philippine RENI per 80 g of chocolate-peanut spread prior to processing. The amount of vitamin A retained equivalent to % of RENI and % vitamin A retention were computed as follows: % of RENI for vitamin A= amount of vitamin A after processing (μgRE) x 100 525 (μg RE) % Recovery = amount of vitamin A after processing (μgRE) x 100 amount of vitamin A added (μgRE) Study 2. Fortification of Chocolate-Peanut Spread Using Higher Levels of Vitamin A palmitate. Another trial production at laboratory scale was conducted using higher levels of 133 and 166% of the RENI since vitamin A analysis showed very low retention. Fortificant used was vitamin A palmitate. Statistical Analysis Statistical analysis (ANOVA and t-Test) was performed with the use of the SAS Statistical Analysis System (SAS Institute, Inc., 1990). Means were computed using Duncan’s Multiple test at p = 0.05. RESULTS Study 1. Influence of Type and Amount of Fortificant Chocolate-peanut spread fortified with vitamin A was produced at laboratory scale. Nine treatments, which included three types of fortificants at three levels of fortification, were studied. The influence of type and amount of fortificant on the amount of vitamin A (based on % of RENI and % retention) in the sample after processing is shown in Table 4.2. The amount of vitamin A expressed as % of RENI across all fortificants showed increasing values as level of fortification increased from 1/3 of RENI to 100% of RENI. For vitamin A palmitate 105
(oily preparation), % of RENI for vitamin A increased from 5.84 to 16.51%. For vitamin A palmitate (microencapsulated), values increased from 6.15 to 17.07%, while for beta-carotene, values increased from 4.38 to 17.94%. As shown in Table 4.3, statistical analysis revealed that the type of fortificant did not have any significant effect (p>0.05) on the amount of vitamin A retained (as % of RENI). This shows that the retention of the three fortificants used for the chocolate-peanut spread were almost similar. Previous studies by Galvez et al (2002b, 2002c) on the vitamin A fortification of the unstabililzed and stabilized peanut butter showed greater amount of vitamin A (as % of RENI) in samples fortified with beta-carotene than those with vitamin A palmitate (oily and microencapsulated forms). Based on literature, the performance of carotenoids is better in terms of stability, however, vitamin A palmitate (microencapsulated) was chosen as fortificant due to bioavailability and cost. As for this study, since no differences were observed for the three types of fortificants, the use of vitamin A palmitate in microencapsulated form is likewise recommended for use due to its bioavailability, cost and stability. Table 4.2 Percent vitamin A recovered 1 and amount of vitamin A (based on RENI) 1 retained after processing of chocolate-peanut spread fortified with vitamin A at different levels of fortification Level of Fortification Fortificant 1/3 of RENI 2 2/3 of RENI 2 100% of RENI 2 Vit. A palmitate (oily preparation) 3 Vit. A palmitate (microencapsulated) 4 Beta-carotene % of RENI for vit A 2 retained % Recovery % of RENI for vit A 2 retained % Recovery 5.84 17.03 10.61 15.85 6.15 18.58 11.38 17.27 10% 5,6 1 Means of three replicates 2 Based on the RENI for Filipino male adult = 525μg RE 3 Purity of vitamin A palmitate (oily) = 1,662,411.83 IU/g 4 Purity of vitamin A palmitate (microencapsulated) = 246,256.10 IU/g 5 Purity of beta-carotene = 8% 6 Values were converted from μg/g B-carotene to μg RE/g using the formula: μg RE/g = μg B-carotene/g x 0.3 μg RE/0.6 μg/ g B-carotene % of RENI for vit A 2 retained % Recovery 16.51 16.34 17.07 17.33 4.38 16.05 8.50 16.20 17.94 23.25 106
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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
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INTRODUCTION Vitamin A is an essent
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available for addition to foods mai
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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 100 and 101: ABSTRACT Chocolate-peanut spread wa
Page 102 and 103: OBJECTIVES This study was undertake
Page 104 and 105: Pre-heat roaster to 140°C Fill roa
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
Page 150 and 151: Four volumes of ~38.81 kg peanut bu
Page 152 and 153: 4 parts of ~38.81 Kg peanut butter
Page 154 and 155: 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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