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different accelerated temperatures against the reciprocal of storage temperature, expressed in Kelvin units. From the Arrhenius plot, the rate constant for vitamin A loss at 30 o C can be estimated by extrapolation. The estimated shelf life of fortified peanut butter, based on 20% loss of vitamin A from claimed value of 4.8 μg retinol/g peanut butter, may be obtained using the following zero-order reaction model: C = Co - kt Where C = amount of vitamin A at time t, expressed in μg retinol/g peanut butter Co = initial amount of vitamin A, expressed in μg retinol/g peanut butter k = reaction rate constant, expressed in μg/g/day t = time, in days Evaluation of Documents for Sangkap Pinoy Seal Application Coordination with the industry collaborator for the preparation of documents needed for Sangkap Pinoy Seal accreditation was likewise requested to enable FDC to evaluate these documents prior to its submission to the Department of Health. Shelf-Life Study of the Peanut Butter Premix RESULTS Tables 8.1 and 8.2 show the physico-chemical and sensory characteristics of the premix during the target holding period. Results of test showed that the premix can be kept for 12 days at ambient conditions without affecting its vitamin A content, color and odor characteristics. Though a slight oil separation was observed starting on the 5 th day of storage, the final height of the oil recorded at ∼2.5 cm at the end of 12 days remained acceptable based on standards of the industry collaborator. Trained panelists found the product negative for presence of rancid odor and change in color. The peroxide value, on the other hand, exhibited a slight increase from an initial value of 1.71 meq/Kg oil but the values were found to be within the acceptable limits for vegetable oils. Based on the 1993 Codex Alimentarius (Volume 8), the allowable peroxide value for vegetable oils is 10 meq/Kg oil. In terms of vitamin A stability, a slight increase in vitamin A content was noted from an initial value of 266.17 μg retinol/g peanut butter to a final value of 271.33 μg retinol/g peanut butter. The difference in vitamin A content may be attributed to distribution effects. Table 8.1 Chemical characteristics of the premix at 30 o C for 12 days Type of Analysis Unit Initial Final Vitamin A content μg retinol/g peanut butter 266.17 1 271.33 Peroxide Value meq peroxide/Kg oil 1.05 1.71 1 Value is average of two measurements. Variability is 5.6%. 265
Table 8.2 Physical and sensory characteristics of the premix during storage at 30 o C Storage Time (days) Storage Temperature ( o C) Presence of Rancid-like Odor Change in Color Height of Oil Separation (mm) 0 29 negative none none 2 30 negative none none 5 30 negative none 0.5 7 30 negative none 1.5 9 28 negative none 2.0 12 29 negative none 2.5 Shelf-Life Study of Fortified Peanut Butter Evaluation of the Product Physical Characteristics Results shown in Table 8.3 indicate that the packaging condition of the fortified product remained normal throughout the storage period regardless of the storage temperatures at which the product was subjected to. Oil separation was observed during storage regardless of the storage temperature but the rate of separation was fastest at the highest accelerated temperature as shown in Table 8.4. 266
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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
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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
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Appendix S (Name of Company) CLEANI
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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 262 and 263: CHAPTER 8 OBTAINING SANGKAP PINOY S
Page 264 and 265: OBJECTIVES The general objective wa
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
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