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 ...
Based on the above results, the predicted shelf-life of the vitamin A in fortified peanut butter is 6.5 months at Philippine ambient condition of 30 o C. However, based on the combined results of its physical, chemical and sensory characteristics, the fortified product has only a shelf life of 188 days or 6.25 months. Table 8.10 Results of regression analysis of Vitamin A (retinol) in peanut butter packed in transparent glass tumbler with design. Temperature R 2 Co (μg Vitamin A k (μg Vitamin A/ g ln k (°C) /g peanut butter) peanut butter/day 45 8.17 0.0648 -2.74 0.9005 40 8.17 0.0636 -2.76 0.9174 35 8.17 0.0299 -3.51 0.9830 Evaluation of Documents for Sangkap Pinoy Seal Application FDC was informed that the industry collaborator do not intend to apply for Sangkap Pinoy Seal because of the need to focus on the correction of plant deficiencies. The latter is needed to enable the company for GMP Accreditation and HACCP Certification which incidentally are one of the requirements for obtaining the Sangkap Pinoy Seal. CONCLUSION Knowledge of the holding time of the premix prior to its use in manufacturing is necessary to ensure that no vitamin A is lost during its target storage of 12 days. The stability of vitamin A in the premix is important so that the level of vitamin A in the final product is able to meet the regulatory requirements for fortified foods. The stability of vitamin A in the final product is one of the requirements in the application of the Sangkap Pinoy Seal. REFERENCES Labuza, T.P. 1984. Application of chemical kinetics to deterioration of foods. J. Chem. Educ. 61:348. Codex Alimentarius Commission (CODEX). 1993. Edible fats and oils. CODEX STAN 19-1981. Fats, Oils and Related Products. Volume 8. 2 nd ed. Food and Agriculture Organization of the United Nations World Health Organization. 271
3.14 3.16 3.18 3.20 1/Temperature (x10 -3 K) 3.22 3.24 Fig. 8.1 Arrhenius plot of the rate of Vitamin A (retinal) deterioration of peanut butter packed in transparent glass tumbler versus the inverse of absolute temperature 272
- 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 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 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
3.14<br />
3.16<br />
3.18<br />
3.20<br />
1/Temperature (x10 -3 K)<br />
3.22<br />
3.24<br />
Fig. 8.1 Arrhenius plot <strong>of</strong> the rate <strong>of</strong> Vitamin A (retinal) deterioration <strong>of</strong> peanut butter packed in<br />
transparent glass tumbler versus the inverse <strong>of</strong> absolute temperature<br />
272
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