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 ...
APPENDIX B PROCESS FLOW FOR THE VITAMIN A FORTIFICATION OF PEANUT BUTTER 139
Process Flow for the Vitamin A Fortification of Peanut Butter 1. Prepare the peanut butter for receiving the fortificant according to the procedure described in Steps 1 to 3 of the process flow for the stabilization of a flowing-type peanut butter shown in Appendix A. 2. Weigh the following amounts of peanut butter matrix, stabilizer and vitamin A fortificant in separate containers: 6 Kg peanut butter in a mixing bowl, 120 g Myverol 18-04 in a plastic container and 0.4790 g microencapsulated vitamin A in a wide mouthed opaque container with cover. (Note: An analytical balance is recommended for use in the weighing of the fortificant. Weighing of the fortificant should be made as fast as possible to prevent the exposure of the fortificant to light and atmospheric oxygen. A wide mouth opaque container preferably of aluminum material is recommended for containing the vitamin A fortificant. Calibration of weighing scales/balances and temperature measuring devices are likewise recommended at least once a year to ensure the accurate measurement of weights and temperature.) 3. Measure the temperature of the peanut butter and check if product temperature falls between 43 o C < 70 o C. If temperature of peanut butter is greater than 70 o C, cool the product by manual mixing. If temperature of peanut butter is less than 43 o C, allow the peanut butter to pass through the grinder to increase product temperature. 4. Add the vitamin A fortificant to the stabilizer and mix in circular strokes using a small rubber spatula for about 10 seconds. 5. Slowly pour the mixture of fortificant and stabilizer into the peanut butter matrix while the peanut butter is being mixed manually. Continue mixing the product for two (2) minutes using circular strokes using a big stainless steel ladle or a plastic spatula. . 6. When the required mixing time is reached, immediately fill the stabilized product in glass jars. Slowly tap the filled bottles to remove any entrapped air during the filling step then cover the bottle. (Note: The fortified stabilized product should be filled as fast as possible as the product will start to set causing difficulty in filling the product in the glass jars). 7. Immediately place the filled bottles in an ice water bath maintained at 10 o C leaving it undisturbed for two (2) hours. Check the temperature of the ice water bath from time to time to ensure that the required temperature of 10 o C is maintained during the entire cooling period. (Note: During the cooling step, it is recommended that ice packs in plastic bags instead of ice cubes are used for the ice water bath. Unnecessary movements of the filled bottles in the ice water bath should be avoided so as not to disrupt the formation of crystals. Additional ice may be added to the water bath when temperature increases however care should be taken to prevent unnecessary movements to the filled bottles). 8. After the required cooling time, the product is transferred to a cold storage area and stored in upright position, for conditioning/tempering 140
- Page 90 and 91: Technology Transfer The technology
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- 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
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- Page 116 and 117: METHODS For this project, the vitam
- Page 118 and 119: Study 2. Preliminary Verification o
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- Page 122 and 123: Study 2. Validation of the Results
- Page 124 and 125: Table 5a.1 Evaluation of available
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- Page 128 and 129: Table 5a.4 Vitamin A content and %
- Page 130 and 131: When the fortificant and stabilizer
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- Page 134 and 135: (c) Processing area is too small su
- Page 136 and 137: APPENDIX A PROCESS FLOW FOR THE STA
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- 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
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- 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
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- 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
- Page 184 and 185: CONTROL NO. VIII. EXCLUSION OF PEST
- Page 186 and 187: Appendix A (Name of Company) STANDA
- Page 188 and 189: Date of Inspection: _______________
APPENDIX B<br />
PROCESS FLOW FOR THE <strong>VITAMIN</strong> A FORTIFICATION<br />
OF <strong>PEANUT</strong> <strong>BUTTER</strong><br />
139
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