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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 This study was conducted to verify vitamin A recovery at a level of addition of 0.4790 g per 6 Kg peanut butter and stabilizer performance at a level of addition of 2% Myverol and a mixing time of 2 min. About 6 Kg of fortified peanut butter was prepared following the schematic diagram shown in Fig. 4a.4 using a level of addition of 0.4790 g microencapsulated vitamin A palmitate and 2.0% Myverol (w/w of peanut butter). The vitamin A fortificant was added after the grinding step at a mixing time of two minutes. Three trials were conducted. Trials 2 and 3 were conducted at the same time while Trial 1 was conducted 19 days ahead of Trials 2 and 3. Sorted peanuts roasted to medium to dark brown color Weighing of roasted peanuts and sugar (180g sugar to 1 Kg of roasted peanuts) Addition of 1 tablespoon sugar and 2-3 tablespoons roasted peanuts to an Almedah brand Emulsifier one after the other and its subsequent grinding Weighing of about 6 kg peanut butter Addition of 0.4790g microencapsulated vitamin A to 120g Myverol (2.0% w/w of peanut butter) Manual mixing of the vitamin A fortificant to stabilizer for ~10 seconds using a stirring rod Addition of fortificant-stabilizer mixture to the peanut butter matrix Manual mixing of fortificant-stabilizer mixture to peanut butter. for 2 min using plastic spatula Manual filling of fortified peanut butter in 8 oz. glass bottles. Cover tightly Immediate cooling of fortified peanut butter in an ice-water bath (
Technology Transfer and Adoption The technologies for the stabilization and vitamin A fortification of the peanut butter of the collaborator were transferred by demonstrating the proper technique of adding and mixing the fortificant to the owner of the business (represented by the daughter and son-in-law who manages the peanut butter business) and to two of its production workers. A procedural guideline showing a detailed description of the recommended process flow was transmitted to the collaborator on February 20, 2007 to serve as a guide in the adoption of the technology (Appendices A and B). In addition to the technologies for the stabilization and vitamin A fortification of peanut butter, the technology for sorting of blanched peanuts was likewise introduced in the process. Preliminary Activities for Technology Transfer RESULTS The plant visit and GMP seminar were conducted on December 5, 2005 by two FDC personnel. The GMP Seminar was attended by the daughter and son-in law of the owner of the company and two production workers involved in the business’ peanut butter manufacture. The topics discussed were the following: Basic Microbiology, Extraneous Matter (Filth), Requirements for Personal Hygiene, and Cleaning and Disinfection. Two areas were visited by two FDC personnel namely Mr. Albert Cariso, Division Chief and Ms. Jenny Manalo, Research Analyst, the production area and packaging area for peanut butter. Since the two areas were located in different subdivisions, it was recommended that the filling operations should be done within the processing area as the fortification technology for a stabilized peanut butter does not allow movement of the product after this has been filled in the glass bottles. Evaluation of the Existing Facilities of the Collaborator Evaluation of the existing facilities of the collaborator for peanut butter production showed that the processing plant had adequate facilities for preparation of a flowing-type peanut butter. However, to enable the company to fortify and stabilize its peanut butter, there was a need to invest on an analytical balance to measure the required amount of fortificant, a thermocouple to accurately measure the temperature of the oven and that of peanut butter coming out of the colloid mill, and a cold storage facility that can maintain a temperature of at least 10 o C for use in the conditioning/tempering of the fortified stabilized peanut butter (FDC, 2006A). Table 5a.1 shows the evaluation of the collaborator's available facilities for peanut butter production. 122
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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
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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 120 and 121: Study 3. Establishment of Mixing Ti
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
Page 170 and 171: 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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