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 ...
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
- 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
Table 8.2 Physical and sensory characteristics <strong>of</strong> the premix during storage at 30 o C<br />
Storage Time<br />
(days)<br />
Storage<br />
Temperature<br />
( o C)<br />
Presence <strong>of</strong><br />
Rancid-like Odor<br />
Change in<br />
Color<br />
Height <strong>of</strong> Oil<br />
Separation<br />
(mm)<br />
0 29 negative none none<br />
2 30 negative none none<br />
5 30 negative none 0.5<br />
7 30 negative none 1.5<br />
9 28 negative none 2.0<br />
12 29 negative none 2.5<br />
Shelf-Life Study <strong>of</strong> Fortified Peanut Butter<br />
Evaluation <strong>of</strong> the Product<br />
Physical Characteristics<br />
Results shown in Table 8.3 indicate that the packaging condition <strong>of</strong> the fortified product remained<br />
normal throughout the storage period regardless <strong>of</strong> the storage temperatures at which the product was<br />
subjected to. Oil separation was observed during storage regardless <strong>of</strong> the storage temperature but the<br />
rate <strong>of</strong> separation was fastest at the highest accelerated temperature as shown in Table 8.4.<br />
266
Change language