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variety from Vietnam, provided by the industry collaborator) were first dry-blanched following the procedure established by Peanut-CRSP team in 2002 (results are published in Monograph Series No. 3). Raw peanuts were dry-blanched at 140°C for 25 min using a prototype roaster (manufactured by Kosuge Takkosho, Japan), cooled, de-skinned and sorted for discolored and damaged kernels. Sorted peanuts were then roasted using the roasting conditions specified above. The roasted peanuts were then processed into peanut butter. Roasted peanuts were first chopped using the silent cutter (Model FC-380-3H, Fujimak, Japan). White sugar (20% w/w) was added to the chopped peanuts and the mixture was passed through the colloid mill (TUC/PROBST & CLASS – Rastatt, Baden, West Germany) that was set at no.2. The slurry was again passed through the colloid mill for a second time at 0 setting. Peanut butter samples were collected in jars and petri dishes and stored until use. A preliminary meeting with the collaborator was initiated to determine the color reference that approximated the color of peanut butter that the collaborator produces. The peanut butter samples were presented and the collaborator preferred the peanut butter sample that was prepared by roasting at 140°C for 60 minutes with the color closest to the peanut butter color that they produce. To determine the most acceptable peanut butter to Filipino consumers, a consumer acceptability test was conducted to determine the roasting parameters that will give the peanut butter that is most acceptable to Filipino consumers. A color rating test was conducted with 50 untrained panelists using a 150-mm unstructured line scale with “extremely light” to “extremely dark” color as anchors at both ends, followed by a question on whether they considered the sample as peanut butter to be answered by “definitely yes, this sample is a peanut butter”, “maybe it is a peanut butter” or “definitely no, this sample is not a peanut butter” (Appendix B). All consumer tests were conducted under an environmentally controlled condition in individual partitioned booths in a sensory evaluation laboratory at the College of Home Economics, University of the Philippines. Vitamin A Fortified Peanut Butter – Pilot Scale Peanut butter was produced in pilot scale at the Food Development Center (Fig. 1.1). Twenty kilograms of peanuts (large seed variety from Vietnam, provided by the industry collaborator) were dryblanched at 140°C for 25 min using a prototype roaster (manufactured by Kosuge Takkosho, Japan), cooled, de-skinned and sorted for discolored and damaged kernels. Blanched, sound, sorted peanuts were roasted based on the results of consumer acceptability and collaborator’s preference. The roasted peanuts were chopped using a meat silent cutter (Model FC-380-3H, Fujimak, Japan). Sugar (white, refined) and chopped roasted peanuts were weighed separately and mixed. The mixture was passed through a colloid mill (TUC/PROBST & CLASS – Rastatt, Baden, West Germany) at #2 setting for the first grinding. 29
Pre-heat roaster to 140°C Fill roaster with raw peanuts Blanch peanut for 25 min maintaining roaster temperature at 140°C Remove peanuts from the roaster Cool with electric fan Sort out discolored and damaged kernels Roast peanuts at 140°C for 60 min and then cool Chop the roasted peanuts using a silent cutter Weigh the different level of fortificants individually with a little of the required sugar Mix the chopped peanuts with the remaining sugar Pass through a colloid mill at No. 2 setting Add the sugar-fortificant mixture and mix thoroughly Pass through a colloid mill at No. 0 setting Fill in clear 8 oz. glass bottles Refrigerate Fig. 1.1 Flow diagram of process for vitamin A fortified unstabilized peanut butter by direct addition (Pilot Scale). 30
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 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
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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
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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
Page 112 and 113:
CHAPTER 5a IMPROVEMENT OF A PROCESS
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ackground, (b) Need to purchase add
Page 116 and 117:
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
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Appendix W (Name of Company) CLEANI
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Name of worker Medical certificate
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CHAPTER 7 DEVELOPMENT OF A GENERIC
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INTRODUCTION Development of a gener
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2. HACCP is not mandatory As HACCP
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GENERIC HACCP PLAN FOR VITAMIN A FO
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3, 4 Section 5. Process Flow Diagra
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5.3 Preparation of Fortified Peanut
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STEP DETAILED DESCRIPTION 4. DRY BL
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6.3 Preparation of Fortified Peanut
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(1) Process Step 2. STORAGE OF RAW
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(1) Process Step 16.WEIGHING OF FOR
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(1) Process Step 24. MANUAL FILLING
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Process Step 5. COOLING None 6. DE-
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Process Step 19. WEIGHING AND PACKI
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Section 9. HACCP Plan Form 11 Firm
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Section 10. Validation of the HACCP
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RECORDS FOR HAZARD ANALYSIS CRITICA
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(Name of Company) VITAMIN A FORTIFI
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(Name of company) VITAMIN A FORTIFI
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Appendix A RISK ASSESSMENT MODEL FO
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5. Process Flow Diagram - This is t
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Appendix C RECOMMENDED PRE-REQUISIT
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CHAPTER 8 OBTAINING SANGKAP PINOY S
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OBJECTIVES The general objective wa
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different accelerated temperatures
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Table 8.3 Visual evaluation of the
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Table 8.6 Development of rancid odo
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Based on the above results, the pre
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NOTE ON ADOPTION OF THE IMPROVED PR
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INTRODUCTION Food fortification has
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Table 1 Criteria used in the identi
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REFERENCES Agustin, G.M., Lustre, A
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PROPOSAL FOR R&D COLLABORATION ____
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APPENDIX B SIGNING OF MEMORANDUM OF
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APPENDIX C BUILDING AND FACILITIES
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APPENDIX D SANITATION UPDATES 287
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STANDARD SANITATION OPERATING PPROC
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E. PEST CONTROL Procedure Monitorin
Page 294 and 295:
TRAINING ON THE PROCESSING OF STABI
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Training on the Processing of Stabi
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