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Study 1. Preliminary Verification of the Direct Addition Method Developed Under PCRSP for the Incorporation of Vitamin A Fortificant to 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 Vitamin A to Peanut Butter by the Direct Addition Method E. Standardization of the Process at 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 for a Small Company F. Technology Transfer and Adoption G. Constraints in the Transfer of Technology to the Industry Collaborator VI. CONCLUSIONS 125 126 127 129 129 131 132 132 133 VII. REFERENCES 133 VIII. APPENDICES Appendix A Process Flow for the Stabilization of a Flowing-Type Peanut Butter of Choulya Foods//biochemical, Inc. Appendix B Process Flow for the Fortification of Peanut Butter of Choulya Foods/Biochemica, Inc. Chapter 5b Improvement of a Process for the Vitamin A Fortification of Peanut Butter for a Large Company Gertrude M. Agustin, Alicia O. Lustre, Liza C. Tenorio and Anna V. A.. Resurreccion I. ABSTRACT II. INTRODUCTION 135 135 139 143 144 145 III. OBJECTIVES 145 11
IV. METHODS A. Preliminary Activities for Technology Transfer B. Standardization of the Process at Collaborator’s Plant C. Preliminary Verification of the Direct Addition Procedure Developed by the Industry Collaborator for the Vitamin A Fortification of Peanut Butter D. Collaborator’s Procedure for the Addition of Vitamin A Fortificant to the Peanut Butter matrix Study 1. Effect of Increasing the Number of Addition/mixing Times of Vitamin A Fortificant to Peanut Butter in the Developed Process of the Collaborator Study 2. Effect of Incorporating the Vitamin A Fortificant in the Cooling Tank After the 2 nd Grinding Step in the Existing Process for Peanut Butter Production of the Collaborator Study 3. Effect of Incorporating the Vitamin A Fortificant in the Filler Tank in the Existing Fortification Process for Sweet and Creamy Peanut Butter of Tobi marketing Inc. Study 4. Validation of the Recovery and Dispersion of Vitamin A in Fortified Sweet and Creamy Peanut Butter Prepared by the Direct Addition of the Fortificant at the Cooling Tank E. Technology Transfer and Adoption V. RESULTS A. Standardization of the Process at Collaborator’s Plant Study 1. Effect of Increasing the Number of Addition/mixing Times of Fortificant to Peanut Butter in the Developed Process of the Collaborator for Stabilized Peanut Butter. Study 2. Effect of Incorporating the Fortificant in the Cooling Tank Equipped with a Mixer After the 2 nd Grinding Step in the Existing Process for Peanut Butter Production of the Collaborator Study 3. Effect of Incorporating the Fortificant in the Filler tank in the Existing Fortification Process for Sweet and Creamy Peanut Butter of Tobi Marketing Inc. Study 4. Validation of the Recovery and Dispersion of Vitamin A in Fortified Sweet and Creamy Peanut butter Prepared by the Direct Addition of the Vitamin A Fortificant at the Cooling Tank C. Technology Transfer and Adoption 145 145 146 148 148 150 150 153 155 156 156 156 157 159 160 161 162 VI. CONCLUSIONS 163 12
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 10 and 11: F. Statistical Analysis G. Technolo
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
Page 60 and 61: 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
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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
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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
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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
Page 294 and 295:
TRAINING ON THE PROCESSING OF STABI
Page 296:
Training on the Processing of Stabi
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