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F. Statistical Analysis G. Technology Transfer and Adoption V. RESULTS A. Influence of Type and Amount of Fortificant B. Influence of Stabilizer on Vitamin A C. Technology Transfer and Adoption VI. CONCLUSIONS VII. REFERENCES Chapter 4 Vitamin A Fortification of Chocolate-Peanut Spread by Direct Addition Ma. Leonora dL. Francisco, Flor Crisanta F. Galvez, Alicia O. Lustre, and Anna V. A. Resurreccion I. ABSTRACT II. INTRODUCTION III. OBJECTIVES IV. METHODS A. Establishment of Collaboration B. Experimental Design C. Test Materials D. Preparation of Chocolate-Peanut Spread E. Vitamin A (retinol) and Beta-carotene Analysis F. Study 1: Influence and Type and Amount Of Fortificant G. Study 2: Fortification of Chocolate-Peanut Spread Using Higher Levels of Vitamin A palmitate H. Statistical Analysis V. RESULTS A. Study 1: Influence of Type and Amount of Fortificant B. Study 2: Fortification of Chocolate-Peanut Spread Using Higher Levels of Vitamin A palmitate C. Technology Transfer and Adoption VI. CONCLUSIONS VI. REFERENCES 88 89 89 89 93 95 95 96 98 99 100 101 101 101 101 101 102 103 105 105 105 105 105 105 107 109 109 109 9
Chapter 5a Improvement of a Process for the Vitamin A Fortification of Peanut Butter for a Small Company Gertrude M. Agustin, Alicia O. Lustre, Liza C. Tenorio and Anna V. A.. Resurreccion I. ABSTRACT II. INTRODUCTION III. OBJECTIVES IV. METHODS A. Preliminary Activities for Technology Transfer 1. Standardization of the Process at FDC Considering Collaborator’s Facilities Study 1. Preliminary Verification of the Direct Addition Procedure Developed by PCRSP for the Vitamin A Fortification of Peanut Butter Study 2. Preliminary Verification of the Suitability of Incorporating the Fortificant and Stabilizer after the 2 nd Grinding Step During the Vitamin A Fortification of Peanut Butter Study 3. Establishment of Mixing Time for Incorporating the Vitamin A Fortificant to Peanut Butter 2. Standardization of the Process at the Collaborator’s Plant Study 1. Testing the FDC Direct Addition Method for Incorporating Vitamin A to Peanut Butter at the Collaborator’s Plant Study 2. Validation of the Results of Vitamin A Recovery and Stabilizer Performance in Fortified Peanut Butter Prepared Using Parameters Established for the Vitamin A Fortification and Stabilization of Peanut Butter B. Technology Transfer and Adoption V. RESULTS A. Preliminary Activities for Technology Transfer B. Evaluation of the Existing Facilities of the Collaborator C. Evaluation of the Collaborator’s Process Flow for the Preparation of Peanut Butter D. Standardization of the Process at FDC Considering Collaborator’s Facilities 111 112 114 114 115 115 115 115 117 119 119 119 121 122 122 123 123 123 125 10
Page 1 and 2: United States Agency for Internatio
Page 4: VITAMIN A FORTIFICATION OF PEANUT B
Page 8 and 9: TABLE OF CONTENTS Page ACKNOWLEDGEM
Page 12 and 13: Study 1. Preliminary Verification o
Page 14 and 15: VII. REFERENCES 163 VIII. APPENDIX
Page 16 and 17: VIII. APPENDICES Appendix A. Risk A
Page 18 and 19: LIST OF TABLES Chapter 1. Vitamin A
Page 20 and 21: Chapter 4. Vitamin A Fortification
Page 22 and 23: Table 8.4 Physical evaluation (oil
Page 24 and 25: Chapter 5a. Improvement of a Proces
Page 26 and 27: CHAPTER 1 VITAMIN A FORTIFICATION O
Page 28 and 29: INTRODUCTION Physical and mental de
Page 30 and 31: variety from Vietnam, provided by t
Page 32 and 33: Two fortificants were used in this
Page 34 and 35: the first grinding, and (b) in the
Page 36 and 37: Table 1.2 Percent vitamin A recover
Page 38 and 39: CONCLUSIONS The study showed that p
Page 40 and 41: APPENDIX A COLLABORATION AND CONFID
Page 42 and 43: Proposed by: The Food Development C
Page 44 and 45: C. FDC and UPCHE shall return all c
Page 46 and 47: Name_______________________________
Page 48 and 49: 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
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The vitamin A content present in th
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Weigh required amounts of premix an
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used. From each production batch, o
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Preparation of fortified peanut but
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Table 2.5 Effect on vitamin A recov
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On the other hand, fortified peanut
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Table 2.9 Effect on vitamin A recov
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REFERENCES AOAC. 1995. Official Met
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Procedural Guideline for the Vitami
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(Note: Recommended mixing time of t
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(1) Prepare plain peanut butter as
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CHAPTER 3 VITAMIN A FORTIFICATION O
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INTRODUCTION Vitamin A deficiency c
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Table 3.1 Experimental design for t
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Pre-heat roaster to 140°C Fill roa
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Technology Transfer The technology
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Table 3.3 Analysis of Variance (ANO
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(1983) as cited by Solon et al. (19
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Table 3.6 Analysis of the individua
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Hinds, M.J., Chinnan, M.S. and Beuc
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ABSTRACT Chocolate-peanut spread wa
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OBJECTIVES This study was undertake
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Pre-heat roaster to 140°C Fill roa
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µgRE/g = µg/g ß-carotene x 0.3
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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
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ackground, (b) Need to purchase add
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METHODS For this project, the vitam
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Study 2. Preliminary Verification o
Page 120 and 121:
Study 3. Establishment of Mixing Ti
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Study 2. Validation of the Results
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Table 5a.1 Evaluation of available
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Process Flow Observation Evaluation
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Table 5a.4 Vitamin A content and %
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When the fortificant and stabilizer
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Since the collaborator decided to u
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(c) Processing area is too small su
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APPENDIX A PROCESS FLOW FOR THE STA
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(Note: The use of a wooden rod to p
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APPENDIX B PROCESS FLOW FOR THE VIT
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(Note: During the conditioning/temp
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CHAPTER 5b IMPROVEMENT OF A PROCESS
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INTRODUCTION Vitamin A deficiency i
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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
Page 168 and 169:
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
Page 212 and 213:
Appendix S (Name of Company) CLEANI
Page 214 and 215:
Appendix U (Name of Company) CLEANI
Page 216 and 217:
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
Page 268 and 269:
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
Page 286 and 287:
APPENDIX C BUILDING AND FACILITIES
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APPENDIX D SANITATION UPDATES 287
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STANDARD SANITATION OPERATING PPROC
Page 292 and 293:
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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