VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...
VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ... VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...
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
APPENDIX B<br />
BALLOT FOR ACCEPTABILITY OF<br />
COLOR OF <strong>PEANUT</strong> <strong>BUTTER</strong><br />
44
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