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 ...
Table 2.5 Effect on vitamin A recovery of using the horizontal mixer of the industry collaborator in the preparation of premix Trial 1 Vitamin A Recovered 1 Trial 2 1 Trial 3 2 Sampling Point (during filling) µg RE/g % Recovery µg RE/g % Recovery µg RE/g % Recovery Start --- N/A --- N/A 247.19 84.3 Middle 282.42 96.90 255.71 87.70 260.44 88.8 End --- N/A 276.63 94.90 250.40 85.4 Average 282.42 96.90 266.17 91.30 252.68 86.2 Std. Deviation N/A N/A 14.79 5.09 6.91 2.34 % Variability N/A N/A 5.56 5.58 2.74 2.72 1 Expected level of vitamin A in the premix was 291.45 µg RE/g peanut butter. This was computed based on a fortificant with a vitamin A assay of 300,000 µg RE. 2 Expected level of vitamin A in the premix was 293.25 µg RE/g peanut butter. This was computed based on a fortificant with a vitamin A assay of 300,000 µg RE --- = No sample analyzed. Table 2.6 Effect on vitamin A recovery of using the Hobart planetary mixer of the industry collaborator in the preparation of premix Vitamin A Recovered Sampling Point Trial 1 1 Trial 2 2 Trial 3 3 (during filling) µg RE/ g % Recovery µg RE/g % Recovery µg RE/g % Recovery Start 251.58 86.28 294.32 100.36 262.85 89.54 Middle 242.28 83.09 309.36 105.49 264.03 89.94 End 288.94 99.09 298.63 101.83 286.54 97.61 Average 260.93 89.49 300.77 102.56 271.14 92.36 Std. Deviation 24.70 8.47 7.74 2.64 13.35 4.55 % Variability 9.46 9.46 2.58 2.58 4.92 4.92 1 Expected level of vitamin A in the premix was 291.60 µg RE/g peanut butter. This was computed based on a fortificant with a vitamin A assay of 300,000 µg RE. 2 Expected level of vitamin A in the premix was 293.25 µg RE/g peanut butter. This was computed based on a fortificant with a vitamin A assay of 300,000 µg RE. 3 Expected level of vitamin A in the premix was 293.55 µg RE/g peanut butter. This was computed based on a fortificant with a vitamin A assay of 300,000 µg RE. 67
Experiment 4: Determination of the appropriate fill-volume of the horizontal mixer of the industry collaborator. Table 2.7 shows the effect of fill-volume on vitamin A recovery in fortified peanut butter prepared using the Horizontal Mixer of the industry collaborator. Results showed that fortified peanut butter in the 10 Kg production batch had unacceptably low vitamin A recoveries that ranged from an average of 29.1% to 37.6%. The premix however was found to be uniformly distributed in the final fortified product as indicated by the low percentage variabilities in replicate samples (0.49 and 0.75%). The low vitamin A recoveries were attributed to the low volume of the product causing the possible incorporation of air in the fortified product during mixing as the blade of the mixer reached only half of the product. Table 2.7 Effect of fill-volume on vitamin A recovery when fortified peanut butter is prepared using the horizontal mixer of the industry collaborator Sampling Point (during filling) 10 Kg Vitamin A Recovered 80 Kg 100 Kg Trial 1 1 Trial 2 (1:22) 2 Trial 1 (1:18) 3 Trial 2 (1:12) 4 Trial 1 (1:50) 5 (1:50) µg RE/g % R 6 µg RE/g % R µg RE/g % R µg RE/g % R µg RE/g % R Middle 1.69 29.0 2.72 37.40 22.81 95.80 4.37 79.9 4.17 73.8 End 1.70 29.2 2.75 37.80 --- N/A --- N/A --- N/A Average 1.70 29.1 2.74 37.60 22.81 95.80 4.37 79.9 4.17 73.8 Std. Deviation 0.01 0.14 0.02 0.28 N/A N/A N/A N/A N/A N/A % Variability 0.42 0.49 0.77 0.75 N/A N/A N/A N/A N/A N/A 1 Expected level of vitamin A in the final fortified product was 5.82 µg RE/g peanut butter. This was computed based on a premix with a vitamin A content of 128.02 µg RE/g peanut butter. Premix was prepared using FDC’s Hobart mixer. 2 Expected level of vitamin A in the final fortified product was 7.28 µg RE/g peanut butter. This was computed based on a premix with a vitamin A content of 128.02 µg RE/g peanut butter. Premix was prepared using FDC’s Hobart mixer. 3 Expected level of vitamin A in the final fortified product was 23.82 µg RE/g peanut butter. This was computed based on a premix with a vitamin A content of 285.71 µg RE/g peanut butter. Premix was prepared using FDC’s Hobart mixer. 4 Expected level of vitamin A in the final fortified product was 5.47 µg RE/g peanut butter. This was computed based on a premix with a vitamin A content of 273.61 µg RE/g peanut butter. Premix was prepared using FDC’s Hobart mixer. 5 Expected level of vitamin A in the final fortified product was 5.65 µg RE/g peanut butter. This was computed based on a premix with a vitamin A content of 282.32 µg RE/g peanut butter. 6 % Recovery --- = No sample analyzed. 68
- 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 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 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
Table 2.5 Effect on vitamin A recovery <strong>of</strong> using the horizontal mixer <strong>of</strong> the industry collaborator<br />
in the preparation <strong>of</strong> premix<br />
Trial 1<br />
Vitamin A Recovered<br />
1 Trial 2 1 Trial 3 2<br />
Sampling Point<br />
(during filling) µg RE/g % Recovery µg RE/g % Recovery µg RE/g % Recovery<br />
Start --- N/A --- N/A 247.19 84.3<br />
Middle 282.42 96.90 255.71 87.70 260.44 88.8<br />
End --- N/A 276.63 94.90 250.40 85.4<br />
Average 282.42 96.90 266.17 91.30 252.68 86.2<br />
Std. Deviation N/A N/A 14.79 5.09 6.91 2.34<br />
% Variability N/A N/A 5.56 5.58 2.74 2.72<br />
1 Expected level <strong>of</strong> vitamin A in the premix was 291.45 µg RE/g peanut butter. This was computed based on a<br />
fortificant with a vitamin A assay <strong>of</strong> 300,000 µg RE.<br />
2 Expected level <strong>of</strong> vitamin A in the premix was 293.25 µg RE/g peanut butter. This was computed based on a<br />
fortificant with a vitamin A assay <strong>of</strong> 300,000 µg RE<br />
--- = No sample analyzed.<br />
Table 2.6 Effect on vitamin A recovery <strong>of</strong> using the Hobart planetary mixer <strong>of</strong> the industry<br />
collaborator in the preparation <strong>of</strong> premix<br />
Vitamin A Recovered<br />
Sampling Point Trial 1 1 Trial 2 2 Trial 3 3<br />
(during filling) µg RE/ g % Recovery µg RE/g % Recovery µg RE/g % Recovery<br />
Start 251.58 86.28 294.32 100.36 262.85 89.54<br />
Middle 242.28 83.09 309.36 105.49 264.03 89.94<br />
End 288.94 99.09 298.63 101.83 286.54 97.61<br />
Average 260.93 89.49 300.77 102.56 271.14 92.36<br />
Std. Deviation 24.70 8.47 7.74 2.64 13.35 4.55<br />
% Variability 9.46 9.46 2.58 2.58 4.92 4.92<br />
1 Expected level <strong>of</strong> vitamin A in the premix was 291.60 µg RE/g peanut butter. This was computed based on a<br />
fortificant with a vitamin A assay <strong>of</strong> 300,000 µg RE.<br />
2 Expected level <strong>of</strong> vitamin A in the premix was 293.25 µg RE/g peanut butter. This was computed based on a<br />
fortificant with a vitamin A assay <strong>of</strong> 300,000 µg RE.<br />
3 Expected level <strong>of</strong> vitamin A in the premix was 293.55 µg RE/g peanut butter. This was computed based on a<br />
fortificant with a vitamin A assay <strong>of</strong> 300,000 µg RE.<br />
67
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