CONCLUSIONS <strong>The</strong> study showed that peanut butter roasted at 140ºC for 60 min approximated the color <strong>of</strong> the peanut butter being produced by the industry collaborator. <strong>The</strong> use <strong>of</strong> vitamin A palmitate as fortificant was found to be the more cost effective ingredient, more bioavailable and a more stable form <strong>of</strong> fortificant than beta-carotene. Fortification level, point <strong>of</strong> addition, and mixing time were all determined to establish the parameters that would meet at least 1/3 <strong>of</strong> the Philippine RENI for vitamin A. Results showed that a fortification level <strong>of</strong> 175% <strong>of</strong> RENI using vitamin A palmitate was required to meet the target %RENI level. It was also established that the fortificant should be added to the peanut butter during mixing prior to filling into bottles. Peanut butter with the fortificant should be mixed for 10 min before filling to achieve higher retention levels. REFERENCES AOAC. 1995. <strong>Official</strong> Methods <strong>of</strong> Analysis. Sixteenth Edition. Section 974.29. Association <strong>of</strong> <strong>Official</strong> Analytical Chemist, Washington, D.C. Astrec, L. 2002. Personal communication. Roche Philippines. Don Chino Roces Ave. Makati City, Philippines. Co, F. 2002. Personal communication. Vitachem, Quezon City, Philippines. De Guzman, P.E., Claudio, V.S., Oliveros, M.S., Dimaan o, G.P. and Reyes, A.R. 1996. Basic Foods for Filipinos. Merriam Webster Bookstore, Manila, Philippines. Florentino, R.F. 1998. Preface. Food and Nutr. Bul., 19(2):149-153, cited in Villavieja, G.M., Sano, I.S., Lana, R.D., Cerdena, C.M., Tarrayo, E.R. and Nones, C.A. 2001. Awareness and Usage <strong>of</strong> Fortified Foods in the Philippines, Phil. J. Nutr., 48(3-4):147-162. Florentino, R.F., Villavieja, G.M., Molano, W.L. 1996. Nutrition Situation: Today and Tomorrow. Occasional Paper Series, vol. 9, FNRI-DOST, as cited by Villavieja, G.M., Palafox, E.F., Cerdena, C.M., Lana, R.D., de los Reyes, C.M. and Shekar, M. 2001. Maternal Night Blindness as an Indicator <strong>of</strong> Vitamin A Deficiency in the Philippines, Phil. J. Nutr. 48(3-4):103-116. FAO. 1996. Food Fortification: Technology and Quality Control. FAO Food and Nutrition Paper – 60. Food and Agriculture Organization <strong>of</strong> the United Nations, Rome. Kuizon, M.D., Perlas, L.A., Madriaga, J.R., Cheong, R.L., Desnacido, J.A., Marcos, J.M., Fuentes, R.T., and Valdez, D.H. 1997. Fourth National Nutrition Survey: Philippines, 1993. Part D-Biochemical Nutrition Survey, Phil. J. Nutr. 44(3-4): 66-75, as cited by Madriaga, J.R., Cheong, R.L., Desnacido, J.A., Marcos, J.M., Cabrera, I.Z. and Perlas, L.A. 2001. Prevalence <strong>of</strong> Vitamin A Deficiency Among Specific Filipino Population Groups, Phil. J. Nutr. 48(1-2):29-43. 37
Lotfi, M., Mannar, M.G.V., Merx, R.J.H.M., and naber-van den Heuvel, P. 1996. Micronutrient Fortification <strong>of</strong> Foods, Current Practices, Research and Opportunities. <strong>The</strong> Micronutrient Initiative, International Agricultural Centre, as cited by Villavieja, G.M., Sano, I.S., Lana, R.D., Cerdena, C.M., Tarrayo, E.R. and Nones, C.A. 2001. Awareness and Usage <strong>of</strong> Fortified Foods in the Philippines, Phil. J. Nutr. 48(3-4):147-162. Madriaga, J.R., Cheong, R.L., Desnacido, J.A., Marcos, J.M., Cabrera, I.Z. and Perlas, L.A. 2001. Prevalence <strong>of</strong> Vitamin A Deficiency Among Specific Filipino Population Groups, Phil. J. Nutr. 48(1-2):29-43. Oriss, G.D. 1998. Food Fortification: Safety and Legislation. Food and Nutrition Bulletin, 19(2):109- 116, cited in Villavieja, G.M., Sano, I.S., Lana, R.D., Cerdena, C.M., Tarrayo, E.R. and Nones, C.A. 2001. Awareness and Usage <strong>of</strong> Fortified Foods in the Philippines, Phil. J. Nutr. 48(3-4):147-162. Villavieja, G.M., Sano, I.S., Lana, R.D., Cerdena, C.M., Tarrayo, E.R. and Nones, C.A. 2001. Awareness and Usage <strong>of</strong> Fortified Foods in the Philippines, Phil. J. Nutr. 48(3-4):147-162. 38
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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
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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
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TRAINING ON THE PROCESSING OF STABI
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Training on the Processing of Stabi