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 ...
Chapter 4. Vitamin A Fortification of Chocolate-Peanut Spread by Direct Addition Table No. Title Page Table 4.1 Experimental design for the vitamin A fortification of chocolate-peanut spread Table 4.2 Percent vitamin A retention and amount of vitamin A (based RENI) retained after processing of chocolate peanut spread fortified with vitamin A at different levels of fortification Table 4.3 Analysis of variance (ANOVA) of overall effects and means of the factors studied on the amount (based on %RENI) of vitamin A retained in chocolate-peanut spread after processing Table 4.4 % Vitamin A retention and amount of vitamin A (based on %RENI) retained after processing of chocolate-peanut spread fortified with vitamin A at different levels of fortification using vitamin A palmitate (microencapsulated) Table 4.5 t-test analysis of means on the % vitamin A (based on %RENI and retention) in chocolate-peanut spread after processing Chapter 5a. Improvement of a Process for the Vitamin A Fortification of Peanut Butter for a Small Company Table No. Title Page Table 5a.1 Evaluation of available facilities at collaborator’s processing plant Table 5a.2 Evaluation of the collaborator’s process flow for the preparation of peanut Table 5a.3 Vitamin A content and % vitamin A recovery of fortified stabilized peanut butter prepared by the direct addition method of Galvez et al., 2003 (FDC, 2006b) Table 5a.4 Vitamin A content and vitamin A recovery of fortified stabilized peanut butter prepared with the fortificant and stabilizer added before and after the 2 nd grinding step (FDC, 2006c) Table 5a.5 Vitamin A content and % vitamin A recovery of fortified stabilized peanut butter prepared with the fortificant and stabilizer added before the 2 nd grinding step after 2, 5 and 10 minutes mixing time (FDC, 2006d) Table 5a.6 Vitamin A content and vitamin A recovery of fortified stabilized peanut butter prepared with the vitamin A fortificant and stabilizer added after the 2 nd grinding step at 2 and 5 minutes mixing time (FDC, 2006d) 102 106 107 108 108 123 124 125 127 128 129 19
Table 5a.7 Vitamin A content and % vitamin A recovery of fortified stabilized peanut butter prepared at the collaborator’s plant after a mixing time of 2 and 5 minutes (FDC, 2006e) Table 5a.8 Vitamin A content and % vitamin A recovery of fortified stabilized peanut butter prepared with the fortificant and stabilizer added at 2 minutes mixing time (FDC, 2006f) Chapter 5b. Improvement of a Process for the Vitamin A Fortification of Peanut Butter for a Large Company Table No. Title Page Table 5b.1 Vitamin A content and vitamin A recovery of fortified peanut butter processed by the collaborator’s direct addition procedure (FDC, 2006a) Table 5b.2 Vitamin A content and vitamin A recovery of fortified sweet and creamy peanut butter prepared with the vitamin A fortificant added at a weight ratio of 2.3286 g vitamin A palmitate in oil to ~38.81 kg peanut butter (FDC, 2006b) Table 5b.3 Vitamin A content and % vitamin A recovery of fortified peanut butter prepared with fortificant added at the cooling tank at 2 different mixing times (FDC, 2006c) Table 5b.4 Vitamin A content, % vitamin A recovery and % variability of fortified stabilized peanut butter processed with the vitamin A fortificant added at the filler tank and at the cooling tank (FDC, 2006d) Table 5b.5 Vitamin A content and % vitamin A recovery of fortified stabilized peanut butter with the vitamin A fortificant added at the cooling tank at a weight ratio of 2.3286 g vitamin A palmitate to 38.81 kg peanut butter matrix (FDC, 2006e) Chapter 8. Obtaining Sangkap Pinoy Seal for Vitamin A Fortified Peanut Butter from the Department of Health Table No. Title Page Table 8.1 Chemical characteristics of the premix at 30°C for 12 days Table 8.2 Physical and sensory characteristics of the premix during storage at 30°C Table 8.3 Visual evaluation of the packaging condition of vitamin A fortified peanut butter packed in transparent glass tumbler with design during storage at each accelerated temperatures 130 131 157 158 159 161 162 265 266 267 20
- Page 1 and 2: United States Agency for Internatio
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- Page 8 and 9: TABLE OF CONTENTS Page ACKNOWLEDGEM
- Page 10 and 11: F. Statistical Analysis G. Technolo
- Page 12 and 13: Study 1. Preliminary Verification o
- 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 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
- Page 62 and 63: Weigh required amounts of premix an
- Page 64 and 65: used. From each production batch, o
- Page 66 and 67: Preparation of fortified peanut but
- Page 68 and 69: Table 2.5 Effect on vitamin A recov
Chapter 4. Vitamin A Fortification <strong>of</strong> Chocolate-Peanut Spread by Direct Addition<br />
Table No. Title Page<br />
Table 4.1 Experimental design for the vitamin A fortification <strong>of</strong> chocolate-peanut<br />
spread<br />
Table 4.2 Percent vitamin A retention and amount <strong>of</strong> vitamin A (based RENI)<br />
retained after processing <strong>of</strong> chocolate peanut spread fortified with vitamin<br />
A at different levels <strong>of</strong> fortification<br />
Table 4.3 Analysis <strong>of</strong> variance (ANOVA) <strong>of</strong> overall effects and means <strong>of</strong> the factors<br />
studied on the amount (based on %RENI) <strong>of</strong> vitamin A retained in<br />
chocolate-peanut spread after processing<br />
Table 4.4 % Vitamin A retention and amount <strong>of</strong> vitamin A (based on %RENI)<br />
retained after processing <strong>of</strong> chocolate-peanut spread fortified with vitamin<br />
A at different levels <strong>of</strong> fortification using vitamin A palmitate<br />
(microencapsulated)<br />
Table 4.5 t-test analysis <strong>of</strong> means on the % vitamin A (based on %RENI and<br />
retention) in chocolate-peanut spread after processing<br />
Chapter 5a. Improvement <strong>of</strong> a Process for the Vitamin A Fortification <strong>of</strong> Peanut<br />
Butter for a Small Company<br />
Table No. Title Page<br />
Table 5a.1 Evaluation <strong>of</strong> available facilities at collaborator’s processing plant<br />
Table 5a.2 Evaluation <strong>of</strong> the collaborator’s process flow for the preparation <strong>of</strong> peanut<br />
Table 5a.3 Vitamin A content and % vitamin A recovery <strong>of</strong> fortified stabilized peanut<br />
butter prepared by the direct addition method <strong>of</strong> Galvez et al., 2003 (FDC,<br />
2006b)<br />
Table 5a.4 Vitamin A content and vitamin A recovery <strong>of</strong> fortified stabilized peanut<br />
butter prepared with the fortificant and stabilizer added before and after the<br />
2 nd grinding step (FDC, 2006c)<br />
Table 5a.5 Vitamin A content and % vitamin A recovery <strong>of</strong> fortified stabilized peanut<br />
butter prepared with the fortificant and stabilizer added before the 2 nd<br />
grinding step after 2, 5 and 10 minutes mixing time (FDC, 2006d)<br />
Table 5a.6 Vitamin A content and vitamin A recovery <strong>of</strong> fortified stabilized peanut<br />
butter prepared with the vitamin A fortificant and stabilizer added after the<br />
2 nd grinding step at 2 and 5 minutes mixing time (FDC, 2006d)<br />
102<br />
106<br />
107<br />
108<br />
108<br />
123<br />
124<br />
125<br />
127<br />
128<br />
129<br />
19
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