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APPENDIX C BUILDING AND FACILITIES OF LOLA CONCORDIA AGRO-INDUSTRIAL FARM AND PROCESSING 285

BUILDING AND FACILITIES OF LOLA CONCORDIA AGRO-INDUSTRIAL FARM AND PROCESSING 286

Page 1 and 2: United States Agency for Internatio

Page 4: VITAMIN A FORTIFICATION OF PEANUT B

Page 8 and 9: TABLE OF CONTENTS Page ACKNOWLEDGEM

Page 10 and 11: F. Statistical Analysis G. Technolo

Page 12 and 13: Study 1. Preliminary Verification o

Page 14 and 15: VII. REFERENCES 163 VIII. APPENDIX

Page 16 and 17: VIII. APPENDICES Appendix A. Risk A

Page 18 and 19: LIST OF TABLES Chapter 1. Vitamin A

Page 20 and 21: Chapter 4. Vitamin A Fortification

Page 22 and 23: Table 8.4 Physical evaluation (oil

Page 24 and 25: Chapter 5a. Improvement of a Proces

Page 26 and 27: CHAPTER 1 VITAMIN A FORTIFICATION O

Page 28 and 29: INTRODUCTION Physical and mental de

Page 30 and 31: variety from Vietnam, provided by t

Page 32 and 33: Two fortificants were used in this

Page 34 and 35: the first grinding, and (b) in the

Page 36 and 37: Table 1.2 Percent vitamin A recover

Page 38 and 39: CONCLUSIONS The study showed that p

Page 40 and 41: APPENDIX A COLLABORATION AND CONFID

Page 42 and 43: Proposed by: The Food Development C

Page 44 and 45: C. FDC and UPCHE shall return all c

Page 46 and 47: Name_______________________________

Page 48 and 49: ABSTRACT Experiments were conducted

Page 50 and 51: INTRODUCTION Vitamin A is an essent

Page 52 and 53: available for addition to foods mai

Page 54 and 55: The study was carried out in three

Page 56 and 57: Prepare dyed oil by adding ½ teasp

Page 58 and 59: until no trace of the fortificant w

Page 60 and 61: The vitamin A content present in th

Page 62 and 63: Weigh required amounts of premix an

Page 64 and 65: used. From each production batch, o

Page 66 and 67: Preparation of fortified peanut but

Page 68 and 69: Table 2.5 Effect on vitamin A recov

Page 70 and 71: On the other hand, fortified peanut

Page 72 and 73: Table 2.9 Effect on vitamin A recov

Page 74 and 75: REFERENCES AOAC. 1995. Official Met

Page 76 and 77: Procedural Guideline for the Vitami

Page 78 and 79: (Note: Recommended mixing time of t

Page 80 and 81: (1) Prepare plain peanut butter as

Page 82 and 83: CHAPTER 3 VITAMIN A FORTIFICATION O

Page 84 and 85: INTRODUCTION Vitamin A deficiency c

Page 86 and 87: Table 3.1 Experimental design for t

Page 88 and 89: Pre-heat roaster to 140°C Fill roa

Page 90 and 91: Technology Transfer The technology

Page 92 and 93: Table 3.3 Analysis of Variance (ANO

Page 94 and 95: (1983) as cited by Solon et al. (19

Page 96 and 97: Table 3.6 Analysis of the individua

Page 98 and 99: Hinds, M.J., Chinnan, M.S. and Beuc

Page 100 and 101: ABSTRACT Chocolate-peanut spread wa

Page 102 and 103: OBJECTIVES This study was undertake

Page 104 and 105: Pre-heat roaster to 140°C Fill roa

Page 106 and 107: µgRE/g = µg/g ß-carotene x 0.3

Page 108 and 109: Table 4.3 Analysis of Variance (ANO

Page 110 and 111: Technology Transfer Results of the

Page 112 and 113: CHAPTER 5a IMPROVEMENT OF A PROCESS

Page 114 and 115: ackground, (b) Need to purchase add

Page 116 and 117: METHODS For this project, the vitam

Page 118 and 119: Study 2. Preliminary Verification o

Page 120 and 121: Study 3. Establishment of Mixing Ti

Page 122 and 123: Study 2. Validation of the Results

Page 124 and 125: Table 5a.1 Evaluation of available

Page 126 and 127: Process Flow Observation Evaluation

Page 128 and 129: Table 5a.4 Vitamin A content and %

Page 130 and 131: When the fortificant and stabilizer

Page 132 and 133: Since the collaborator decided to u

Page 134 and 135: (c) Processing area is too small su

Page 136 and 137: APPENDIX A PROCESS FLOW FOR THE STA

Page 138 and 139: (Note: The use of a wooden rod to p

Page 140 and 141: APPENDIX B PROCESS FLOW FOR THE VIT

Page 142 and 143: (Note: During the conditioning/temp

Page 144 and 145: CHAPTER 5b IMPROVEMENT OF A PROCESS

Page 146 and 147: INTRODUCTION Vitamin A deficiency i

Page 148 and 149: the collaborator at Vitachem Indust

Page 150 and 151: Four volumes of ~38.81 kg peanut bu

Page 152 and 153: 4 parts of ~38.81 Kg peanut butter

Page 154 and 155: Study 3. Effect of Incorporating th

Page 156 and 157: Study 4. Validation of the Recovery

Page 158 and 159: Table 5b.1 Vitamin A content and vi

Page 160 and 161: Study 2. Effect of incorporating th

Page 162 and 163: Table 5b.4. Vitamin A content, % vi

Page 164 and 165: CONCLUSIONS Based on the results of

Page 166 and 167: APPENDIX A PROCEDURAL GUIDELINE FOR

Page 168 and 169: 6. When all four (4) volumes of pea

Page 170 and 171: Step No. Process Flow 17 Put label

Page 172 and 173: ABSTRACT This document describes th

Page 174 and 175: The process for the Vitamin A forti

Page 176 and 177: 5. Storage of water supply: Water i

Page 178 and 179: column of numbers 2.1 to 2.3 of the

Page 180 and 181: 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 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 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 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

vitamin

fortificant

fortified

fortification

premix

mixing

peanuts

palmitate

stabilized

processing

website

fdc.net.ph

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