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STEP DETAILED DESCRIPTION 4. DRY BLANCHING Sorted shelled peanuts are roasted to a specified color at a specified time and temperature. During roasting, peanuts are agitated for even roasting of kernels (PCRSP, 2002). 5. COOLING Roasted peanuts are cooled to a maximum temperature of 65°C in a stainless steel vat with the use of a blower. Peanuts are agitated or mixed thoroughly with a stainless steel paddle to hasten cooling. 6. DE-SKINNING The skin of the peanuts breaks loose from the kernel during the cooling step as the nuts are agitated with a stainless steel paddle. The loose skins are manually removed with the aid of a blower. 7. SORTING OF DE- SKINNED PEANUTS 8. FINAL ROASTING OF DE-SKINNED PEANUTS De-skinned peanuts are 100% sorted for damaged or moldy kernels. Sorted peanuts are again roasted to the desired color at a specified time and temperature. 9. SIEVING Refined sugar and salt are sieved to remove iron and metal filings and other foreign matters such as hair, dirt, tiny pieces of stones, wood and plastic materials. 10. WEIGHING OF PEANUTS AND INGREDIENTS Pre-determined amounts of de-skinned peanuts, refined sugar and refined salt are weighed which correspond to one production batch of plain peanut butter. 11. MIXING The ingredients are mixed manually in stainless steel drums or vats before passing through the grinder. 12. GRINDING Grinding of the mixture is done by passing it through a mill at a specified setting. The mixture is ground until a very smooth and thick paste known as peanut butter is obtained. 13. COOLING OF PLAIN PEANUT BUTTER AT 65°C The peanut butter is transferred to stainless steel vats after grinding to cool. The product is brought to room temperature before use in the preparation of peanut butter premix for fortified peanut butter. The temperature of the plain peanut butter must not exceed the maximum limit of 65°C as significant losses in vitamin A will take place at temperatures higher than 65°C (Willich et al., 1954). 231
6.2 Preparation of Peanut Butter Premix STEP DETAILED DESCRIPTION 14. BRINGING FORTIFICANT TO AMBIENT TEMPERATURE, 30°C Vitamin A palmitate, which is stored in the chiller at 4°C, is allowed to come up to room temperature of 30° overnight prior to use. This is done to obtain a homogeneous distribution of vitamin A in the oil. Storage of the fortificant in a chiller causes crystallization of the fortificant. The entire content is then portioned into smaller amounts equivalent to that required for a single production batch of peanut butter premix. 15. WEIGHING OF Plain peanut butter and vitamin A are weighed accurately. The FORTIFICANT AND PLAIN PEANUT BUTTER fortificant is weighed in a top loading balance in a wide-mouthed amber colored bottle with cover. 16. MANUAL MIXING The fortificant and plain peanut butter are mixed manually in a stainless steel container. The fortificant is added directly at the center of the container of the pre-weighed plain peanut butter and mixed immediately to protect the fortificant from light. Before mixing, the internal temperature of the plain peanut butter should not be more than 65°C to prevent degradation of the fortificant when added. A small amount of the pre-weighed peanut butter is added into the container of the fortificant to scrape off any adhering fortificant. The peanut butter/fortificant mixture is mixed manually in circular strokes using a rubber spatula until no sign of the fortificant is visible at the surface of the peanut butter mixture. 17. MIXING IN HORIZONTAL MIXER 18. WEIGHING AND PACKING OF PEANUT BUTTER PREMIX The mixture is transferred to the horizontal mixer for thorough mixing of the peanut butter and fortificant. The mixer is set to low speed for even mixing for 10 minutes. The mixer is turned off every five minutes to scrape off peanut butter mixture that splatters at the sides of the mixer. The temperature of the mixture is monitored so as not to exceed 65°C during mixing. Peanut butter premix is weighed and packed in rigid plastic containers with cover. The weight per container is equivalent to that required for use in a production batch of the vitamin A fortified product. 232
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United States Agency for Internatio
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VITAMIN A FORTIFICATION OF PEANUT B
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TABLE OF CONTENTS Page ACKNOWLEDGEM
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F. Statistical Analysis G. Technolo
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Study 1. Preliminary Verification o
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VII. REFERENCES 163 VIII. APPENDIX
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VIII. APPENDICES Appendix A. Risk A
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LIST OF TABLES Chapter 1. Vitamin A
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Chapter 4. Vitamin A Fortification
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Table 8.4 Physical evaluation (oil
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Chapter 5a. Improvement of a Proces
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CHAPTER 1 VITAMIN A FORTIFICATION O
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INTRODUCTION Physical and mental de
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variety from Vietnam, provided by t
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Two fortificants were used in this
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the first grinding, and (b) in the
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Table 1.2 Percent vitamin A recover
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CONCLUSIONS The study showed that p
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APPENDIX A COLLABORATION AND CONFID
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Proposed by: The Food Development C
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C. FDC and UPCHE shall return all c
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Name_______________________________
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ABSTRACT Experiments were conducted
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INTRODUCTION Vitamin A is an essent
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available for addition to foods mai
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The study was carried out in three
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Prepare dyed oil by adding ½ teasp
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until no trace of the fortificant w
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The vitamin A content present in th
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Weigh required amounts of premix an
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used. From each production batch, o
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Preparation of fortified peanut but
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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
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Table 3.3 Analysis of Variance (ANO
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(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
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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
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: _______________
Page 190 and 191: Appendix 3 Record No. 1 continued
Page 192 and 193: Materials needed: Appendix D (Name
Page 194 and 195: Date: __________ Appendix E (Name o
Page 196 and 197: P2 V2 X1 = -------- P1 (1%) (3.78 K
Page 198 and 199: Materials Needed: Appendix G (Name
Page 200 and 201: Date: __________ Water Tank No. ___
Page 202 and 203: Date of Inspection: _______________
Page 204 and 205: Appendix L (Name of Company) EQUIPM
Page 206 and 207: Appendix M-2 (Name of Company) WEEK
Page 208 and 209: Appendix O (Name of Company) LIST O
Page 210 and 211: Worker’s Name Appendix Q (Name of
Page 212 and 213: Appendix S (Name of Company) CLEANI
Page 214 and 215: Appendix U (Name of Company) CLEANI
Page 216 and 217: Appendix W (Name of Company) CLEANI
Page 218 and 219: Name of worker Medical certificate
Page 220 and 221: CHAPTER 7 DEVELOPMENT OF A GENERIC
Page 222 and 223: INTRODUCTION Development of a gener
Page 224 and 225: 2. HACCP is not mandatory As HACCP
Page 226 and 227: GENERIC HACCP PLAN FOR VITAMIN A FO
Page 228 and 229: 3, 4 Section 5. Process Flow Diagra
Page 230 and 231: 5.3 Preparation of Fortified Peanut
Page 234 and 235: 6.3 Preparation of Fortified Peanut
Page 236 and 237: (1) Process Step 2. STORAGE OF RAW
Page 238 and 239: (1) Process Step 16.WEIGHING OF FOR
Page 240 and 241: (1) Process Step 24. MANUAL FILLING
Page 242 and 243: Process Step 5. COOLING None 6. DE-
Page 244 and 245: Process Step 19. WEIGHING AND PACKI
Page 246 and 247: Section 9. HACCP Plan Form 11 Firm
Page 248 and 249: Section 10. Validation of the HACCP
Page 250 and 251: RECORDS FOR HAZARD ANALYSIS CRITICA
Page 252 and 253: (Name of Company) VITAMIN A FORTIFI
Page 254 and 255: (Name of company) VITAMIN A FORTIFI
Page 256 and 257: Appendix A RISK ASSESSMENT MODEL FO
Page 258 and 259: 5. Process Flow Diagram - This is t
Page 260 and 261: Appendix C RECOMMENDED PRE-REQUISIT
Page 262 and 263: CHAPTER 8 OBTAINING SANGKAP PINOY S
Page 264 and 265: OBJECTIVES The general objective wa
Page 266 and 267: different accelerated temperatures
Page 268 and 269: Table 8.3 Visual evaluation of the
Page 270 and 271: Table 8.6 Development of rancid odo
Page 272 and 273: Based on the above results, the pre
Page 274 and 275: NOTE ON ADOPTION OF THE IMPROVED PR
Page 276 and 277: INTRODUCTION Food fortification has
Page 278 and 279: Table 1 Criteria used in the identi
Page 280 and 281: 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
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TRAINING ON THE PROCESSING OF STABI
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Training on the Processing of Stabi
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