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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
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 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
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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
Page 92 and 93:
Table 3.3 Analysis of Variance (ANO
Page 94 and 95:
(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
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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
Page 212 and 213:
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
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Training on the Processing of Stabi
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