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 8 OBTAINING SANGKAP PINOY SEAL FOR VITAMIN A FORTIFIED PEANUT BUTTER FROM THE DEPARTMENT OF HEALTH Alicia O. Lustre 1 Gertrude M. Agustin 2 Ermina V. Edra 3 and Evangeline N. Fadrigalan 4 1 Co-Principal Investigator USAID-Peanut CRSP;Director, Food Development Center 1632, Philippines 2 Acting Division Chief, Technology Development, Food Development Center 1632, Philippines 3 Former Research Analyst, Food Development Center 1632, Philippines 4 Former Division Chief, Technology Development, Food Development Center 1632, Philippines 261
ABSTRACT A study to determine the stability of the premix for use in manufacturing when kept in storage at ambient conditions for two weeks and the stability of vitamin A in fortified peanut butter at the target shelf-life of six months was conducted, to comply with the Philippine Department of Health’s technical requirements for the application of Sangkap Pinoy Seal. Result of stability test for the premix showed that it is stable at the target holding period of twelve days at ambient conditions without affecting its vitamin A content and its odor and color characteristics. During the twelve days holding period, the premix was evaluated by trained panelists as negative for change in color and presence of rancidity. The vitamin A content and peroxide values, despite slight changes, remained acceptable at the end of the two weeks holding time. Results of shelf-life testing of fortified peanut butter at accelerated temperatures of 35, 40 and 45 o C showed that vitamin A degradation, oil separation and development of rancid odor occurred at a faster rate at accelerated temperatures. The vitamin A added in the fortified product was predicted to have a shelf-life of 194 days or 6.5 months when stored at 30 o C, based on 20% loss of vitamin A from the claimed value of 4.6 μg retinol/g peanut butter. Based however on the combined physical, chemical and sensory characteristics of the product, the fortified peanut butter was predicted to have a shelf-life of 188 days or 6.25 months. Above data indicates that the vitamin A added will remain stable at the target shelflife of 6 months. 262
- 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 232 and 233: STEP DETAILED DESCRIPTION 4. DRY BL
- 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 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
- Page 282 and 283: PROPOSAL FOR R&D COLLABORATION ____
- Page 284 and 285: APPENDIX B SIGNING OF MEMORANDUM OF
- Page 286 and 287: APPENDIX C BUILDING AND FACILITIES
- Page 288 and 289: APPENDIX D SANITATION UPDATES 287
- Page 290 and 291: STANDARD SANITATION OPERATING PPROC
- Page 292 and 293: E. PEST CONTROL Procedure Monitorin
- Page 294 and 295: TRAINING ON THE PROCESSING OF STABI
- Page 296: Training on the Processing of Stabi
CHAPTER 8<br />
OBTAINING SANGKAP PINOY SEAL FOR<br />
<strong>VITAMIN</strong> A FORTIFIED <strong>PEANUT</strong> <strong>BUTTER</strong><br />
FROM THE DEPARTMENT OF HEALTH<br />
Alicia O. Lustre 1<br />
Gertrude M. Agustin 2<br />
Ermina V. Edra 3<br />
and<br />
Evangeline N. Fadrigalan 4<br />
1 Co-Principal Investigator USAID-Peanut CRSP;Director, Food Development Center 1632, Philippines<br />
2 Acting Division Chief, Technology Development, Food Development Center 1632, Philippines<br />
3 Former Research Analyst, Food Development Center 1632, Philippines<br />
4 Former Division Chief, Technology Development, Food Development Center 1632, Philippines<br />
261
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