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 ...
(c) Processing area is too small such that the additional steps recommended in the stabilization and fortification of peanut butter such as de-skinning and sorting of roasted peanuts, addition and mixing of the fortificant to peanut butter and cooling had to be done outside of the processing area. d) The proper method of weighing the fortificant was not transferred to the collaborator because of the inavailability of an analytical balance or any weighing balance that can weigh small volumes. CONCLUSIONS The studies done in this project showed that high vitamin A recoveries and uniform dispersion can also be achieved when point of addition of the vitamin A fortificant is done after a one-time grinding step of roasted peanuts and sugar. The vitamin A recoveries obtained at this point of addition were found to be even higher compared to those obtained when the vitamin A fortificant was added before the final grinding step in a two-time grinding process for peanut butter. The higher vitamin A recoveries was attributed to the lower exposure of the vitamin A fortificant to heat generated in the colloid mill. Conditioning/tempering of a fortified stabilized peanut butter may be affected by the type of ice used in maintaining the required 10 o C temperature of the ice-water bath used for rapid cooling of the fortified stabilized peanut butter. Use of tube ice in maintaining the temperature of the ice-water bath is not recommended as it melts easily thereby, requiring the addition of more ice to the ice-water bath. The addition of more ice to the ice-water bath causes unnecessary movement to the filled bottles thus disturbing the formation of crystals that bind with the oil during the cooling step. Ice in plastic containers that have been stored in the freezer for at least one day was found to be capable of maintaining the required cooling temperature for at least two hours. The transfer of the technology for vitamin A fortification of peanut butter to a small company was affected by the lack of facilities at the collaborator’s plant. Since upgrading of equipment and improvement of the production area will entail cost to the collaborator, immediate adoption of the technology can not readily be made. Considering these constraints, it is recommended that the collaborator be given sufficient time to prepare the plant for the addition of a new step such as hiring and training of technical personnel to oversee preparation and addition of the fortificant to peanut butter, upgrading of equipment and improvement of plant facilities, as well as preparation of documents needed for product registration. REFERENCES Association of Official Analytical Chemists (AOAC). 1995. AOAC Official Method of Analysis #974- 29. In Official Methods of Analysis. 16 th edition. 974.29 Association of Official Analytical Chemist. Arlington, Virginia. 133
BASF, 2005. Products for the Dietary Supplement. Beverage and Food Industries. BASF: The Chemical Company. Food Development Center (FDC). 2006a. Final Report: Preliminary activity for technology transfer. TDD Report No. 06-01. Food Development Center - National Food Authority. Taguig City. (Unpublished). FDC. 2006b. Final Report: Study 1. Preliminary verification of the results of the direct addition procedure developed by PCRSP for vitamin A fortification of stabilized peanut butter at the FDC laboratory. TDD Report No. 06-02. Food Development Center - National Food Authority. Taguig City. (Unpublished) FDC. 2006c. 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. TDD Report No. 06-04. Food Development Center - National Food Authority. Taguig City. (Unpublished) FDC. 2006d. Final Report: Study 3. Establishment of mixing time for the direct addition of the fortificant and stabilizer to peanut butter. TDD Report No. 06-09. Food Development Center - National Food Authority. Taguig City. (Unpublished) FDC. 2006e. Final Report: Study 1. Testing the FDC direct addition method for incorporating vitamin A to peanut butter at the collaborator's plant. TDD Report No. 06-13. (Unpublished) FDC. 2006f. Study 3. 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 in Choulya Foods. TDD Report No. 06-17. Food Development Center - National Food Authority. Taguig City. (Unpublished) FDC. 2003. Vitamin A fortification of peanut butter through premix technology. Ch. 2. In Monograph Series No 5. Vitamin A fortified peanut butter. United States Agency for International Development - Peanut Collaborative Research Support Program (P-CRSP). Project 04. (USA and Philippines). (Unpublished). Galvez, F.C.F., Francisco, M.L. dL., Villarino, B.J., Lustre, A.O., and Resurreccion, A.V.A. 2003. Vitamin A Fortification of Stabilized Peanut Butter. Monograph Series No. 5. Vitamin A fortified peanut butter. Ch. 3. United States Agency for International Development - Peanut Collaborative Research Support Program (P-CRSP). Project 04 (USA and Philippines). (Unpublished). Peanut Collaborative Research Support Program (PCRSP). 2006. Monograph Series No. 6. Peanut Butter and Spreads. United States Agency for International Development - Peanut Collaborative Research Support Program (P-CRSP). Project 04. (USA and Philippines). (Unpublished). Woodroof, J.G. 1973. Peanuts: Production, Processing, Products, 2 nd ed. The AVI Publishing Company, Inc. Westport, Conn. 134
- 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 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 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
- Page 172 and 173: ABSTRACT This document describes th
- Page 174 and 175: The process for the Vitamin A forti
- Page 176 and 177: 5. Storage of water supply: Water i
- Page 178 and 179: column of numbers 2.1 to 2.3 of the
- Page 180 and 181: 2. List of Personnel Who Attended I
- Page 182 and 183: 6. Handling of raw materials: The P
BASF, 2005. Products for the Dietary Supplement. Beverage and Food Industries. BASF: <strong>The</strong> Chemical<br />
Company.<br />
Food Development Center (FDC). 2006a. Final Report: Preliminary activity for technology transfer.<br />
TDD Report No. 06-01. Food Development Center - National Food Authority. Taguig City.<br />
(Unpublished).<br />
FDC. 2006b. Final Report: Study 1. Preliminary verification <strong>of</strong> the results <strong>of</strong> the direct addition<br />
procedure developed by PCRSP for vitamin A fortification <strong>of</strong> stabilized peanut butter at the FDC<br />
laboratory. TDD Report No. 06-02. Food Development Center - National Food Authority. Taguig<br />
City. (Unpublished)<br />
FDC. 2006c. Study 2. Preliminary verification <strong>of</strong> the suitability <strong>of</strong> incorporating the fortificant and<br />
stabilizer after the 2 nd grinding step during the vitamin A fortification <strong>of</strong> peanut butter. TDD Report<br />
No. 06-04. Food Development Center - National Food Authority. Taguig City. (Unpublished)<br />
FDC. 2006d. Final Report: Study 3. Establishment <strong>of</strong> mixing time for the direct addition <strong>of</strong> the<br />
fortificant and stabilizer to peanut butter. TDD Report No. 06-09. Food Development Center -<br />
National Food Authority. Taguig City. (Unpublished)<br />
FDC. 2006e. Final Report: Study 1. Testing the FDC direct addition method for incorporating vitamin A<br />
to peanut butter at the collaborator's plant. TDD Report No. 06-13. (Unpublished)<br />
FDC. 2006f. Study 3. Validation <strong>of</strong> the results <strong>of</strong> vitamin A recovery and stabilizer performance in<br />
fortified peanut butter prepared using parameters established for the vitamin A fortification and<br />
stabilization <strong>of</strong> peanut butter in Choulya Foods. TDD Report No. 06-17. Food Development Center -<br />
National Food Authority. Taguig City. (Unpublished)<br />
FDC. 2003. Vitamin A fortification <strong>of</strong> peanut butter through premix technology. Ch. 2. In Monograph<br />
Series No 5. Vitamin A fortified peanut butter. United States Agency for International Development -<br />
Peanut Collaborative Research Support Program (P-CRSP). Project 04. (USA and Philippines).<br />
(Unpublished).<br />
Galvez, F.C.F., Francisco, M.L. dL., Villarino, B.J., Lustre, A.O., and Resurreccion, A.V.A. 2003.<br />
Vitamin A Fortification <strong>of</strong> Stabilized Peanut Butter. Monograph Series No. 5. Vitamin A fortified<br />
peanut butter. Ch. 3. United States Agency for International Development - Peanut Collaborative<br />
Research Support Program (P-CRSP). Project 04 (USA and Philippines). (Unpublished).<br />
Peanut Collaborative Research Support Program (PCRSP). 2006. Monograph Series No. 6. Peanut Butter<br />
and Spreads. United States Agency for International Development - Peanut Collaborative Research<br />
Support Program (P-CRSP). Project 04. (USA and Philippines). (Unpublished).<br />
Woodro<strong>of</strong>, J.G. 1973. Peanuts: Production, Processing, Products, 2 nd ed. <strong>The</strong> AVI Publishing Company,<br />
Inc. Westport, Conn.<br />
134
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