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 ...
Table 5a.1 Evaluation of available facilities at collaborator's processing plant Equipment Description Evaluation Convection oven Jackson brand, nonrotating cabinet-type oven with 4 layers of drying racks and built-in thermometer Weighing scale Has capacity of 10 Kg with 0.01 graduation Kitchen type weighing scale “Bilao” or winnowing tray Suitable for roasting 20 kg peanuts. Location of drying racks should be interchanged from time to time and manual mixing of the peanuts had to be done to allow uniform roasting of peanuts. Built-in thermometer needs to be calibrated to ensure accurate temperature measurement of the oven. Suitable for weighing peanuts. Not suitable for weighing of the vitamin A fortificant. 2 Kg capacity Suitable for weighing sugar. Not suitable for weighing the vitamin A fortificant. Round shaped with matlike implement Colloid Mill Almedah brand fabricated colloid mill Plastic containers Rectangular shaped and with a capacity of 40 Kg Plastic bowls Round shaped; capable of holding 1 Kg roasted peanuts Suitable for sorting and manual de-skinning of roasted peanuts Suitable for one-time grinding of roasted peanuts and sugar. Used for storing roasted peanuts. Not suitable for storing roasted peanuts for a long period of time. Suitable for containing roasted peanuts while grinding. Additional plastic bowls are needed to replace cracked units. Evaluation of the Collaborator's Process Flow for the Preparation of Peanut Butter Table 5a.2 shows the evaluation of the existing process flow for the preparation of peanut butter by the collaborator: 123
Table 5a.2 Evaluation of the collaborator's process flow for the preparation of peanut butter Process Flow Observation Evaluation Roasting of peanuts Cooling of roasted peanuts De-skinning of peanuts Sorting of peanuts for damaged kernels Weighing of ingredients Grinding of peanuts Cooling of peanut butter Transport of cooled peanut butter to packaging area Peanuts are roasted in the oven for 25 min at 250 o F until the desired color is reached. The oven is opened every 8 – 10 min to mix the peanuts. Roasted peanuts are placed in rectangular containers after roasting and allowed to cool overnight The skin of the peanuts is removed by rolling a 1 liter glass bottle of Sprite to facilitate the removal of the skins. Sorting of the roasted peanuts was done manually. Roasted peanuts are weighed in plastic bowls at 1 kg/bowl using a weighing balance of 10 Kg capacity. Sugar is weighed in a kitchen type weighing balance of 2 Kg capacity 2-3 tablespoons of roasted peanuts and 1 tablespoon of sugar is added one after the other in an Almedah grinder. Resulting product is a peanut butter with fine texture. Peanut butter is collected in rectangular plastic containers and allowed to cool overnight Cooled peanut butter is transported by car to the packaging area Dry-blanching of peanuts is not practiced by the collaborator. The lack of a dry-blanching step in the process will make it difficult to sort out aflatoxin contaminated peanuts because brown discoloration which is an indication of aflatoxin contaminated peanuts would be hard to distinguish from dark roasted peanuts. Cooling of peanuts overnight may cause the overcooking of roasted peanuts due to the heat dissipated by peanuts. Immediate cooling with the use of an.electric fan is recommended after roasting. Use of a.glass bottle to facilitate de-skinning is not recommended as this could break and contaminate the roasted peanuts. A rolling pin made of fiber glass is recommended. Sorting for aflatoxin infected kernels is difficult due to the dark color of the roasted peanuts. Dry blanching of peanuts is recommended prior to roasting to desired color to facilitate sorting. Acceptable. Regular calibration of the equipment however is necessary to ensure accurate measurement of the ingredients needed for peanut butter. Grinding of roasted peanuts and sugar is done only once. There is a need to evaluate suitability of adding the fortificant and stabilizer after the grinding step. Not applicable if a stabilizer will be added to the peanut butter as immediate cooling of the product is recommended. A container for ice-water bath (10 o C) is needed to allow the product to immediately cool. Not recommended if product is to be stabilized as crystal formation is affected by any movement of the product. 124
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- Page 100 and 101: ABSTRACT Chocolate-peanut spread wa
- Page 102 and 103: OBJECTIVES This study was undertake
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Table 5a.1 Evaluation <strong>of</strong> available facilities at collaborator's processing plant<br />
Equipment Description Evaluation<br />
Convection oven Jackson brand, nonrotating<br />
cabinet-type oven<br />
with 4 layers <strong>of</strong> drying<br />
racks and built-in<br />
thermometer<br />
Weighing scale Has capacity <strong>of</strong> 10 Kg<br />
with 0.01 graduation<br />
Kitchen type<br />
weighing scale<br />
“Bilao” or<br />
winnowing tray<br />
Suitable for roasting 20 kg peanuts. Location <strong>of</strong> drying<br />
racks should be interchanged from time to time and<br />
manual mixing <strong>of</strong> the peanuts had to be done to allow<br />
uniform roasting <strong>of</strong> peanuts. Built-in thermometer needs<br />
to be calibrated to ensure accurate temperature<br />
measurement <strong>of</strong> the oven.<br />
Suitable for weighing peanuts. Not suitable for weighing<br />
<strong>of</strong> the vitamin A fortificant.<br />
2 Kg capacity Suitable for weighing sugar. Not suitable for weighing<br />
the vitamin A fortificant.<br />
Round shaped with matlike<br />
implement<br />
Colloid Mill Almedah brand fabricated<br />
colloid mill<br />
Plastic containers Rectangular shaped and<br />
with a capacity <strong>of</strong> 40 Kg<br />
Plastic bowls Round shaped; capable <strong>of</strong><br />
holding 1 Kg roasted<br />
peanuts<br />
Suitable for sorting and manual de-skinning <strong>of</strong> roasted<br />
peanuts<br />
Suitable for one-time grinding <strong>of</strong> roasted peanuts and<br />
sugar.<br />
Used for storing roasted peanuts. Not suitable for storing<br />
roasted peanuts for a long period <strong>of</strong> time.<br />
Suitable for containing roasted peanuts while grinding.<br />
Additional plastic bowls are needed to replace cracked<br />
units.<br />
Evaluation <strong>of</strong> the Collaborator's Process Flow for the Preparation <strong>of</strong> Peanut Butter<br />
Table 5a.2 shows the evaluation <strong>of</strong> the existing process flow for the preparation <strong>of</strong> peanut butter by the<br />
collaborator:<br />
123
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