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C. FDC and UPCHE shall return all confidential information including all copies and records used for the research study to _______ at the conclusion of the study or such other time as requested by __________. 5. _________ and FDC shall take all reasonable measures to prevent a breach of confidentiality under this Agreement. Both parties hereby agree that all provisions contained herein shall be deemed binding and enforceable between them. __________ REPRESENTATIVE _______________________________ General Manager FDC REPRESENTATIVE DR. ALICIA O. LUSTRE Director, FDC UPCHE REPRESENTATIVE DR. FLOR CRISANTA F. GALVEZ Chairman/UPCHE 43
APPENDIX B BALLOT FOR ACCEPTABILITY OF COLOR OF PEANUT BUTTER 44
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 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 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
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