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United States Agency for International Development Peanut Collaborative Research Support Program Project 04 (USA and Philippines) MONOGRAPH SERIES No. 5 Department of Food Science and Technology University of Georgia 1109 Experiment St. Griffin, Georgia 30223-1797 USA Food Development Center National Food Authority Department of Agriculture FTI Complex, Taguig 1632 Metro Manila, Philippines Department of Food Science and Nutrition College of Home Economics University of the Philippines Diliman 1101 Quezon City, Philippines Department of Food Science and Technology Leyte State University Visca, Baybay, Leyte 6521-A Philippines
Page 1: United States Agency for Internatio
Page 6: ACKNOWLEDGMENT The authors acknowle
Page 9 and 10: II. INTRODUCTION 49 III. REVIEW OF
Page 11 and 12: Chapter 5a Improvement of a Process
Page 13 and 14: IV. METHODS A. Preliminary Activiti
Page 15 and 16: I. ABSTRACT II. INTRODUCTION III. O
Page 17 and 18: I. ABSTRACT II. INTRODUCTION III. O
Page 19 and 20: Table No. Title Page Table 2.6 Effe
Page 21 and 22: Table 5a.7 Vitamin A content and %
Page 23 and 24: LIST OF FIGURES Chapter 1. Vitamin
Page 25 and 26: Chapter 8. Obtaining Sangkap Pinoy
Page 27 and 28: ABSTRACT Experiments were conducted
Page 29 and 30: available to them. Most of the resp
Page 31 and 32: Pre-heat roaster to 140°C Fill roa
Page 33 and 34: prepared from the intermediate solu
Page 35 and 36: Table 1.1 Percent vitamin A recover
Page 37 and 38: Commercial scale trials using longe
Page 39 and 40: Lotfi, M., Mannar, M.G.V., Merx, R.
Page 41 and 42: PROPOSAL FOR R&D COLLABORATION WITH
Page 43 and 44: CONFIDENTIALITY AGREEMENT This Agre
Page 45 and 46: APPENDIX B BALLOT FOR ACCEPTABILITY
Page 47 and 48: CHAPTER 2 PREMIX TECHNOLOGY FOR THE
Page 49 and 50: The Hobart planetary mixer had a ve
Page 51 and 52: nutritional quality of manufactured
Page 53 and 54:
utylated hydroxytoluene (BHT), buty
Page 55 and 56:
premix to plain peanut butter propo
Page 57 and 58:
Prepare dyed peanut butter by addin
Page 59 and 60:
mixer. The final fortified peanut b
Page 61 and 62:
Trials at the Industry Collaborator
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atch, one sample each was taken at
Page 65 and 66:
Table 2.1 Effect of mixing time on
Page 67 and 68:
In terms of vitamin A content, the
Page 69 and 70:
Experiment 4: Determination of the
Page 71 and 72:
Table 2.8 Effect on vitamin A recov
Page 73 and 74:
Constraints in the Adoption of the
Page 75 and 76:
APPENDIX A PROCEDURAL GUIDELINE FOR
Page 77 and 78:
9. After the recommended mixing tim
Page 79 and 80:
Shelled peanuts ↓ Roast peanuts
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(1) Prepare plain peanut butter as
Page 83 and 84:
ABSTRACT In a survey on peanut butt
Page 85 and 86:
OBJECTIVES This study was conducted
Page 87 and 88:
Vitamin A (retinol) and Beta-carote
Page 89 and 90:
HPLC quantification of vitamin A Tw
Page 91 and 92:
Table 3.2 Percent vitamin A recover
Page 93 and 94:
The amount of vitamin A retained af
Page 95 and 96:
Table 3.5 Analysis of the individua
Page 97 and 98:
REFERENCES AOAC. 1995. Official Met
Page 99 and 100:
CHAPTER 4 VITAMIN A FORTIFICATION O
Page 101 and 102:
INTRODUCTION International Organiza
Page 103 and 104:
Table 4.1 Experimental design for t
Page 105 and 106:
mixture to 250 mL and mixed thoroug
Page 107 and 108:
(oily preparation), % of RENI for v
Page 109 and 110:
The amount of vitamin A (as % of RE
Page 111 and 112:
Galvez, F.C.F., Francisco, M.L.DL.,
Page 113 and 114:
ABSTRACT Studies were undertaken by
Page 115 and 116:
INTRODUCTION Two methods for the vi
Page 117 and 118:
and sugar). The fortified stabilize
Page 119 and 120:
Blanching of raw shelled peanuts at
Page 121 and 122:
Roasted peanuts Manual sorting of d
Page 123 and 124:
Technology Transfer and Adoption Th
Page 125 and 126:
Table 5a.2 Evaluation of the collab
Page 127 and 128:
Use of a different brand of fortifi
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of 5.98%. Based on a serving size o
Page 131 and 132:
Table 5a.7 Vitamin A content and %
Page 133 and 134:
However, in Trial 3, the vitamin A
Page 135 and 136:
BASF, 2005. Products for the Dietar
Page 137 and 138:
Process Flow for the Stabilization
Page 139 and 140:
Raw shelled peanuts ↓ Dry-blanchi
Page 141 and 142:
Process Flow for the Vitamin A Fort
Page 143 and 144:
Raw shelled peanuts ↓ Dry-blanchi
Page 145 and 146:
ABSTRACT Studies were conducted by
Page 147 and 148:
of the collaborators' existing proc
Page 149 and 150:
Method of Evaluation Using the data
Page 151 and 152:
Study 1. Effect of Increasing the N
Page 153 and 154:
Four parts of ~38.81 kg peanut butt
Page 155 and 156:
Four parts of ~38.81 Kg peanut butt
Page 157 and 158:
vitamin A fortificant to the peanut
Page 159 and 160:
Study 1. Effect of increasing the n
Page 161 and 162:
added after the 2 nd grinding step.
Page 163 and 164:
Table 5b.5. Vitamin A content and %
Page 165 and 166:
FDC. 2006b. Final Report: Study 2.
Page 167 and 168:
Procedural Guideline for the Vitami
Page 169 and 170:
Step No. Process Flow 1 Prepare fou
Page 171 and 172:
CHAPTER 6 A SANITATION STANDARD OPE
Page 173 and 174:
INTRODUCTION A Sanitation Standard
Page 175 and 176:
STANDARD SANITATION OPERATING PROCE
Page 177 and 178:
CONTROL NO. II. CLEANLINESS AND CON
Page 179 and 180:
Results are recorded in the Interna
Page 181 and 182:
CONTROL NO. V. PROTECTION OF FOOD,
Page 183 and 184:
3. Handling and storage of Vitamin
Page 185 and 186:
Appendix No. Record No. SSOP APPEND
Page 187 and 188:
Materials Needed: Appendix B (Name
Page 189 and 190:
Appendix 3 Record No. 1 continued
Page 191 and 192:
Checked by: _____________________ R
Page 193 and 194:
Appendix 4 continued… Important p
Page 195 and 196:
1. Prepare a chlorine stock solutio
Page 197 and 198:
Measure 9.45 liters stock solution
Page 199 and 200:
For: From: SUBJECT: Details: Append
Page 201 and 202:
Materials to be used: High pressure
Page 203 and 204:
FINDINGS CORRECTIVE ACTION 5. Worke
Page 205 and 206:
Appendix M-1 (Name of Company) DAIL
Page 207 and 208:
Appendix N (Name of Company) COURSE
Page 209 and 210:
Materials Needed: Sterile cotton sw
Page 211 and 212:
Appendix R (Name of Company) PROCED
Page 213 and 214:
Date of new request Appendix T (Nam
Page 215 and 216:
Appendix V (Name of Company) CLEANI
Page 217 and 218:
A. Used for Cleaning and Sanitizing
Page 219 and 220:
Date of Treatment Purpose Type of T
Page 221 and 222:
ABSTRACT This generic Hazard Analys
Page 223 and 224:
the identified hazard determined th
Page 225 and 226:
RESULTS GENERIC HACCP PLAN FOR VITA
Page 227 and 228:
Section 3 (continued) 3.5 Method of
Page 229 and 230:
5.2 Preparation of Peanut Butter Pr
Page 231 and 232:
Section 6. Process Description 5,6
Page 233 and 234:
6.2 Preparation of Peanut Butter Pr
Page 235 and 236:
Section 7. Hazard Analysis 7 (1) Pr
Page 237 and 238:
(1) Process Step 9. SIEVING 10. WEI
Page 239 and 240:
(1) Process Step 20. PREPARATION OF
Page 241 and 242:
Section 8. Critical Control Point (
Page 243 and 244:
Process Step 14. PREPARATION OF PEA
Page 245 and 246:
Process Step 25. SEALING 26. PACKIN
Page 247 and 248:
Weighing and packing of premix (Ste
Page 249 and 250:
REFERENCES Codex Alimentarius Commi
Page 251 and 252:
(Name of Company) VITAMIN A FORTIFI
Page 253 and 254:
Date Calibrated (Name of Company) V
Page 255 and 256:
APPENDIXES FOR HAZARD ANALYSIS CRIT
Page 257 and 258:
Appendix B TEN COMPONENTS OF A HACC
Page 259 and 260:
10. Validation of the HACCP Plan- T
Page 261 and 262:
Appendix D COMPONENTS OF THE PRE-RE
Page 263 and 264:
ABSTRACT A study to determine the s
Page 265 and 266:
Shelf-Life Study of Fortified Peanu
Page 267 and 268:
Table 8.2 Physical and sensory char
Page 269 and 270:
Sensory Characteristics Results of
Page 271 and 272:
Table 8.8 Vitamin A content ( μg/g
Page 273 and 274:
3.14 3.16 3.18 3.20 1/Temperature (
Page 275 and 276:
ABSTRACT Food fortification of stab
Page 277 and 278:
Product Processing The processing o
Page 279 and 280:
Technology Transfer of the Improved
Page 281 and 282:
APPENDIX A PROPOSAL FOR R&D COLLABO
Page 283 and 284:
LSU 1. Manpower on the technology t
Page 285 and 286:
SIGNING OF MOA Ms. Angelina Kuizon,
Page 287 and 288:
BUILDING AND FACILITIES OF LOLA CON
Page 289 and 290:
SANITATION UPDATES LOLA CONCORDIA A
Page 291 and 292:
Pre-Process Procedure 1. Clean and
Page 293 and 294:
APPENDIX E TRAINING ON THE PROCESSI
Page 295 and 296:
APPENDIX F TRAINING ON THE PROCESSI
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