VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...
VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ... VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...
ackground, (b) Need to purchase additional equipment and other processing equipment to enable the company to adopt the recommended process, (c) Need to improve the plant conditions to enable the company to meet GMP requirements, (d) Need to register the fortified peanut butter with BFAD before the product could be distributed in the market. 113
INTRODUCTION Two methods for the vitamin A fortification of peanut butter have been developed under the Peanut Collaborative Research Support Program (PCRSP) namely, the premix method by the Food Development Center (FDC, 2003) and the direct addition method by Galvez et al. (2003). The former is a two-step fortification process that involves the preparation of peanut butter with a high concentration of vitamin A followed by the preparation of fortified peanut butter that meets the target fortification level of at least 33% of the Recommended Energy and Nutrition Intake (RENI) for Filipinos. In the latter method, the vitamin A fortificant is added directly to the peanut butter matrix before the 2 nd grinding step in a colloid mill then manually mixed with the peanut butter matrix. In the premix method, the peanut butter premix is manually added and mixed with plain peanut after the 2 nd grinding step in a colloid mill then transferred to a Horizontal mixer where the fortified product is mixed mechanically for 10 minutes. A mixer that does not incorporate too much air is needed to prevent vitamin A loss during the mixing process. The existing facilities of the industry collaborator, however, do not have a mixer which is necessary in the fortification of peanut butter by the premix method. In the absence of a mixer at the collaborator’s plant, which is required for the addition of fortificant using a premix, the direct addition method developed by Galvez et al. (2003) had to be evaluated as an alternative. Since a technology for the vitamin A fortification of peanut butter is available under PCRSP and the industry collaborator to which the fortification technology was initially transferred has stopped the distribution of the fortified product in the local market, the technology for vitamin A fortification of peanut butter was offered to a small company who sought the assistance of Dr. Anna V.A. Resurreccion, PCRSP US Principal Investigator, for the stabilization of its flowing-type peanut butter. A Memorandum of Agreement was signed between the parties concerned, a copy of which is shown in Appendix A. Under the MOA, the industry collaborator shall provide the raw materials needed and to make available its facilities during the standardization of the process at the collaborators’ plant. FDC, on the other hand, shall transfer the fortification technology to the industry collaborator taking into consideration the collaborators’ existing facilities while the University of Georgia shall provide funding for the raw materials and vitamin A analysis of fortified peanut butter and fortificant. OBJECTIVES The goal of the study is to encourage adoption of the fortification technology of peanut butter developed under PCRSP by a company that would result in the commercialization of the product. The general objective of the study was to transfer the technology for the vitamin A fortification of a stabilized peanut butter to a small company engaged in peanut butter production. The specific objective of the project was to improve the direct addition method developed under PCRSP to suit the existing process flow and available facilities of the collaborator for peanut butter production. 114
- 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 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 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
- Page 156 and 157: Study 4. Validation of the Recovery
- Page 158 and 159: Table 5b.1 Vitamin A content and vi
- Page 160 and 161: Study 2. Effect of incorporating th
- Page 162 and 163: Table 5b.4. Vitamin A content, % vi
ackground, (b) Need to purchase additional equipment and other processing equipment to enable the<br />
company to adopt the recommended process, (c) Need to improve the plant conditions to enable the<br />
company to meet GMP requirements, (d) Need to register the fortified peanut butter with BFAD before<br />
the product could be distributed in the market.<br />
113
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