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Study 3. Establishment of Mixing Time for Incorporating the Vitamin A Fortificant to Peanut Butter This study was conducted to optimize the mixing time for incorporating the vitamin A fortificant to peanut butter. This was undertaken after results of a previous study (FDC, 2006c) showed low vitamin A recoveries when the fortificant was mixed for 5 min after addition in the peanut butter matrix at two points in the process, i.e. before and after the 2 nd grinding step in a colloid mill. The mixing time for incorporating the fortificant before the 2 nd grinding step was first established after which the two mixing times (2 and 5 min) that gave good vitamin A recoveries were used in adding the fortificant after the 2 nd grinding step. Experimental design. About 6 Kg of fortified peanut butter was prepared following the schematic diagram shown in Fig. 4a.2 with modification on the mixing time. The mixing times for incorporating the fortificant to peanut butter before the 2 nd grinding step were varied at 2, 5 and 10 min. The mixing times for incorporating the fortificant after the 2 nd grinding step were 2 and 5 min. The treatments done in this study were as follows: (1) Addition of the fortificant before the 2 nd grinding step at a mixing time of 2, 5 and 10 min and (2) Addition of the fortificant after the 2 nd grinding step at a mixing time of 2 and 5 min. Mixing of the fortificant was done manually. Vitamin A recovery and dispersion were evaluated. Standardization of the Process at the Collaborator's Plant For this phase of the project, two studies were undertaken using the production facilities of the industry collaborator. The two studies undertaken were as follows: Study 1. Testing the FDC Direct Addition Method for Incorporating Vitamin A to Peanut Butter at the Collaborator's Plant This study was conducted to determine if the same vitamin A recovery and dispersion obtained during laboratory trials at FDC for a fortified stabilized peanut butter prepared by direct addition can be replicated at the industry collaborators plant. Preparation of vitamin A fortified stabilized peanut butter at industry collaborator's plant. Two batches of about 6 Kg fortified stabilized peanut butter was prepared using the available facilities of the collaborator following the schematic diagram shown in Fig. 5a.3. The amount of microencapsulated vitamin A palmitate added was 0.3676 g while the stabilizer was added at a level of 0.8% Myverol (w/w peanut butter). The point of addition of the fortificant and stabilizer was done after the grinding of roasted peanuts and sugar in a fabricated Almedah brand grinder (Almedah Food Equipment, 2337 Dalaga St., Tondo, Manila) using a mixing time of 2 and 5 min. 119
Roasted peanuts Manual sorting of de-skinned roasted peanuts Addition of 1 tablespoon sugar and 2-3 tablespoons roasted peanuts to the grinder one after the other and its subsequent grinding in an Almedah brand grinder Weighing of two volumes of about 6 Kg peanut butter (Note: actual amount weighed was 5.9 kg) Manual mixing of fortificant with the stabilizer Incorporation of fortificant - stabilizer mixture to the peanut butter matrix using two different mixing times Treatment 1 (2 min mixing time) Treatment 2 (5 min mixing time) Addition of fortificant and stabilizer (0.8% w/w of peanut butter) to the peanut butter matrix Manual mixing of fortificant-stabilizer mixture to peanut butter for 2 min Addition of fortificant and stabilizer (0.8% w/w of peanut butter) to the peanut butter matrix Manual mixing of fortificant-stabilizer mixture to peanut butter. for 5 min Manual filling of fortified peanut butter in 8 oz. glass bottles. Cover tightly Cooling of fortified peanut butter immediately in an ice-water bath (
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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
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Prepare dyed oil by adding ½ teasp
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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
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 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 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
Page 164 and 165: CONCLUSIONS Based on the results of
Page 166 and 167: 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
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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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