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VITAMIN A FORTIFICATION OF PEANUT BUTTER AND SPREADS Alicia O. Lustre 1 Lutgarda S. Palomar 2 Ma. Leonora dL. Francisco 3 and Anna V. A. Resurreccion 4 1 Co-Principal Investigator USAID-Peanut CRSP; Director, Food Development Center 1632, Philippines 2 College Professor, Leyte State University 6521-A, Philippines 3 Assistant Professor, Department of Food Science and Nutrition, UP Diliman 1101, Philippines 4 Principal Investigator USAID-Peanut CRSP; Professor, University of Georgia, Griffin, Georgia 30223-1797, USA December 2006 3
Page 1 and 2: United States Agency for Internatio
Page 6: ACKNOWLEDGMENT The authors acknowle
Page 9 and 10: II. INTRODUCTION 49 III. REVIEW OF
Page 11 and 12: Chapter 5a Improvement of a Process
Page 13 and 14: IV. METHODS A. Preliminary Activiti
Page 15 and 16: I. ABSTRACT II. INTRODUCTION III. O
Page 17 and 18: I. ABSTRACT II. INTRODUCTION III. O
Page 19 and 20: Table No. Title Page Table 2.6 Effe
Page 21 and 22: Table 5a.7 Vitamin A content and %
Page 23 and 24: LIST OF FIGURES Chapter 1. Vitamin
Page 25 and 26: Chapter 8. Obtaining Sangkap Pinoy
Page 27 and 28: ABSTRACT Experiments were conducted
Page 29 and 30: available to them. Most of the resp
Page 31 and 32: Pre-heat roaster to 140°C Fill roa
Page 33 and 34: prepared from the intermediate solu
Page 35 and 36: Table 1.1 Percent vitamin A recover
Page 37 and 38: Commercial scale trials using longe
Page 39 and 40: Lotfi, M., Mannar, M.G.V., Merx, R.
Page 41 and 42: PROPOSAL FOR R&D COLLABORATION WITH
Page 43 and 44: CONFIDENTIALITY AGREEMENT This Agre
Page 45 and 46: APPENDIX B BALLOT FOR ACCEPTABILITY
Page 47 and 48: CHAPTER 2 PREMIX TECHNOLOGY FOR THE
Page 49 and 50: The Hobart planetary mixer had a ve
Page 51 and 52: nutritional quality of manufactured
Page 53 and 54:
utylated hydroxytoluene (BHT), buty
Page 55 and 56:
premix to plain peanut butter propo
Page 57 and 58:
Prepare dyed peanut butter by addin
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mixer. The final fortified peanut b
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Trials at the Industry Collaborator
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atch, one sample each was taken at
Page 65 and 66:
Table 2.1 Effect of mixing time on
Page 67 and 68:
In terms of vitamin A content, the
Page 69 and 70:
Experiment 4: Determination of the
Page 71 and 72:
Table 2.8 Effect on vitamin A recov
Page 73 and 74:
Constraints in the Adoption of the
Page 75 and 76:
APPENDIX A PROCEDURAL GUIDELINE FOR
Page 77 and 78:
9. After the recommended mixing tim
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Shelled peanuts ↓ Roast peanuts
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(1) Prepare plain peanut butter as
Page 83 and 84:
ABSTRACT In a survey on peanut butt
Page 85 and 86:
OBJECTIVES This study was conducted
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Vitamin A (retinol) and Beta-carote
Page 89 and 90:
HPLC quantification of vitamin A Tw
Page 91 and 92:
Table 3.2 Percent vitamin A recover
Page 93 and 94:
The amount of vitamin A retained af
Page 95 and 96:
Table 3.5 Analysis of the individua
Page 97 and 98:
REFERENCES AOAC. 1995. Official Met
Page 99 and 100:
CHAPTER 4 VITAMIN A FORTIFICATION O
Page 101 and 102:
INTRODUCTION International Organiza
Page 103 and 104:
Table 4.1 Experimental design for t
Page 105 and 106:
mixture to 250 mL and mixed thoroug
Page 107 and 108:
(oily preparation), % of RENI for v
Page 109 and 110:
The amount of vitamin A (as % of RE
Page 111 and 112:
Galvez, F.C.F., Francisco, M.L.DL.,
Page 113 and 114:
ABSTRACT Studies were undertaken by
Page 115 and 116:
INTRODUCTION Two methods for the vi
Page 117 and 118:
and sugar). The fortified stabilize
Page 119 and 120:
Blanching of raw shelled peanuts at
Page 121 and 122:
Roasted peanuts Manual sorting of d
Page 123 and 124:
Technology Transfer and Adoption Th
Page 125 and 126:
Table 5a.2 Evaluation of the collab
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Use of a different brand of fortifi
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of 5.98%. Based on a serving size o
Page 131 and 132:
Table 5a.7 Vitamin A content and %
Page 133 and 134:
However, in Trial 3, the vitamin A
Page 135 and 136:
BASF, 2005. Products for the Dietar
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Process Flow for the Stabilization
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Raw shelled peanuts ↓ Dry-blanchi
Page 141 and 142:
Process Flow for the Vitamin A Fort
Page 143 and 144:
Raw shelled peanuts ↓ Dry-blanchi
Page 145 and 146:
ABSTRACT Studies were conducted by
Page 147 and 148:
of the collaborators' existing proc
Page 149 and 150:
Method of Evaluation Using the data
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Study 1. Effect of Increasing the N
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Four parts of ~38.81 kg peanut butt
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Four parts of ~38.81 Kg peanut butt
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vitamin A fortificant to the peanut
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Study 1. Effect of increasing the n
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added after the 2 nd grinding step.
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Table 5b.5. Vitamin A content and %
Page 165 and 166:
FDC. 2006b. Final Report: Study 2.
Page 167 and 168:
Procedural Guideline for the Vitami
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Step No. Process Flow 1 Prepare fou
Page 171 and 172:
CHAPTER 6 A SANITATION STANDARD OPE
Page 173 and 174:
INTRODUCTION A Sanitation Standard
Page 175 and 176:
STANDARD SANITATION OPERATING PROCE
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CONTROL NO. II. CLEANLINESS AND CON
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Results are recorded in the Interna
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CONTROL NO. V. PROTECTION OF FOOD,
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3. Handling and storage of Vitamin
Page 185 and 186:
Appendix No. Record No. SSOP APPEND
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Materials Needed: Appendix B (Name
Page 189 and 190:
Appendix 3 Record No. 1 continued
Page 191 and 192:
Checked by: _____________________ R
Page 193 and 194:
Appendix 4 continued… Important p
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1. Prepare a chlorine stock solutio
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Measure 9.45 liters stock solution
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For: From: SUBJECT: Details: Append
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Materials to be used: High pressure
Page 203 and 204:
FINDINGS CORRECTIVE ACTION 5. Worke
Page 205 and 206:
Appendix M-1 (Name of Company) DAIL
Page 207 and 208:
Appendix N (Name of Company) COURSE
Page 209 and 210:
Materials Needed: Sterile cotton sw
Page 211 and 212:
Appendix R (Name of Company) PROCED
Page 213 and 214:
Date of new request Appendix T (Nam
Page 215 and 216:
Appendix V (Name of Company) CLEANI
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A. Used for Cleaning and Sanitizing
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Date of Treatment Purpose Type of T
Page 221 and 222:
ABSTRACT This generic Hazard Analys
Page 223 and 224:
the identified hazard determined th
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RESULTS GENERIC HACCP PLAN FOR VITA
Page 227 and 228:
Section 3 (continued) 3.5 Method of
Page 229 and 230:
5.2 Preparation of Peanut Butter Pr
Page 231 and 232:
Section 6. Process Description 5,6
Page 233 and 234:
6.2 Preparation of Peanut Butter Pr
Page 235 and 236:
Section 7. Hazard Analysis 7 (1) Pr
Page 237 and 238:
(1) Process Step 9. SIEVING 10. WEI
Page 239 and 240:
(1) Process Step 20. PREPARATION OF
Page 241 and 242:
Section 8. Critical Control Point (
Page 243 and 244:
Process Step 14. PREPARATION OF PEA
Page 245 and 246:
Process Step 25. SEALING 26. PACKIN
Page 247 and 248:
Weighing and packing of premix (Ste
Page 249 and 250:
REFERENCES Codex Alimentarius Commi
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(Name of Company) VITAMIN A FORTIFI
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Date Calibrated (Name of Company) V
Page 255 and 256:
APPENDIXES FOR HAZARD ANALYSIS CRIT
Page 257 and 258:
Appendix B TEN COMPONENTS OF A HACC
Page 259 and 260:
10. Validation of the HACCP Plan- T
Page 261 and 262:
Appendix D COMPONENTS OF THE PRE-RE
Page 263 and 264:
ABSTRACT A study to determine the s
Page 265 and 266:
Shelf-Life Study of Fortified Peanu
Page 267 and 268:
Table 8.2 Physical and sensory char
Page 269 and 270:
Sensory Characteristics Results of
Page 271 and 272:
Table 8.8 Vitamin A content ( μg/g
Page 273 and 274:
3.14 3.16 3.18 3.20 1/Temperature (
Page 275 and 276:
ABSTRACT Food fortification of stab
Page 277 and 278:
Product Processing The processing o
Page 279 and 280:
Technology Transfer of the Improved
Page 281 and 282:
APPENDIX A PROPOSAL FOR R&D COLLABO
Page 283 and 284:
LSU 1. Manpower on the technology t
Page 285 and 286:
SIGNING OF MOA Ms. Angelina Kuizon,
Page 287 and 288:
BUILDING AND FACILITIES OF LOLA CON
Page 289 and 290:
SANITATION UPDATES LOLA CONCORDIA A
Page 291 and 292:
Pre-Process Procedure 1. Clean and
Page 293 and 294:
APPENDIX E TRAINING ON THE PROCESSI
Page 295 and 296:
APPENDIX F TRAINING ON THE PROCESSI
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