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 ...
REFERENCES AOAC. 1995. Official Methods of Analysis. Sixteenth Edition. Section 974.29. Association of Official Analytical Chemist, Arlington, Virginia. Badische Anilin- & Soda-Fabrik AG (BASF). 1997. Products for the Food and Pharma Industry. pp. 24 – 25. Badische Anilin- and Soda-Fabrik AG, Germany. Bagriansky, J. and Ranum, P. 1998. Vitamin A Fortification of P.L. 480 Vegetable Oil. SUSTAIN, Washington, D.C. 30 pp. Clarke, R. 1995. Appendix 4 – Micronutrient Fortification of Food: Technology and Quality Control. Paper prepared for the FAO Technical Consultation on Food Fortification: Technology and Quality Control. Rome, Italy. 55 pp. Department of Health (DOH). 1995. Administrative Order No. 4-A, Series of 1995. Guidelines on Micronutrient Fortification of Processed Foods. Department of Health, Manila, Philippines. 16 pp. Department of Health (DOH). 1996. The Philippine National Micronutrient Operations Plan 1996 – 1998. Department of Health, Manila, Philippines. 75 pp. Galvez, F. C. F., Francisco, M. L. DL., Vendiola, N. Q., Padua, M. A., Edra, E. V. and Lustre, A. O. 2000. Fortification of Peanut Butter with Vitamin A. A Final Report submitted to the University of Georgia-Peanut- Collaborative Research Support Program (UGA-P-CRSP). Kuntz, L.A. 2002. Fortifying Breakfast Cereals. [Online], Available: http://www.foodproductdesign.com/archive/1994/0494AP.html Lotfi, M., Mannar, M. G. V., Merx, R. J. H. M and Naber-van den Heuvel, P. 1996. Micronutrient Fortification of Foods: Current Practices, Research and Opportunities. The Micronutrient Initiative c/o International Development Research Centre (IDRC)/International Agriculture Centre (IAC). 108 pp. Perry, R. H. and Chilton, C. H. 1973. Chemical Engineering Handbook. Fifth Edition. pp. 19-3 – 19-4. McGraw-Hill Kogakusha, Ltd., Japan. 73
APPENDIX A PROCEDURAL GUIDELINE FOR THE VITAMIN A FORTIFICATION OF PEANUT BUTTER USING COLLABORATOR'S HORIZONTAL MIXER 74
- 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 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 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
REFERENCES<br />
AOAC. 1995. <strong>Official</strong> Methods <strong>of</strong> Analysis. Sixteenth Edition. Section 974.29. Association <strong>of</strong> <strong>Official</strong><br />
Analytical Chemist, Arlington, Virginia.<br />
Badische Anilin- & Soda-Fabrik AG (BASF). 1997. Products for the Food and Pharma Industry. pp. 24<br />
– 25. Badische Anilin- and Soda-Fabrik AG, Germany.<br />
Bagriansky, J. and Ranum, P. 1998. Vitamin A Fortification <strong>of</strong> P.L. 480 Vegetable Oil. SUSTAIN,<br />
Washington, D.C. 30 pp.<br />
Clarke, R. 1995. Appendix 4 – Micronutrient Fortification <strong>of</strong> Food: Technology and Quality Control.<br />
Paper prepared for the FAO Technical Consultation on Food Fortification: Technology and Quality<br />
Control. Rome, Italy. 55 pp.<br />
Department <strong>of</strong> Health (DOH). 1995. Administrative Order No. 4-A, Series <strong>of</strong> 1995. Guidelines on<br />
Micronutrient Fortification <strong>of</strong> Processed Foods. Department <strong>of</strong> Health, Manila, Philippines. 16 pp.<br />
Department <strong>of</strong> Health (DOH). 1996. <strong>The</strong> Philippine National Micronutrient Operations Plan 1996 –<br />
1998. Department <strong>of</strong> Health, Manila, Philippines. 75 pp.<br />
Galvez, F. C. F., Francisco, M. L. DL., Vendiola, N. Q., Padua, M. A., Edra, E. V. and Lustre, A. O.<br />
2000. Fortification <strong>of</strong> Peanut Butter with Vitamin A. A Final Report submitted to the University <strong>of</strong><br />
Georgia-Peanut- Collaborative Research Support Program (UGA-P-CRSP).<br />
Kuntz, L.A. 2002. Fortifying Breakfast Cereals. [Online], Available:<br />
http://www.foodproductdesign.com/archive/1994/0494AP.html<br />
Lotfi, M., Mannar, M. G. V., Merx, R. J. H. M and Naber-van den Heuvel, P. 1996. Micronutrient<br />
Fortification <strong>of</strong> Foods: Current Practices, Research and Opportunities. <strong>The</strong> Micronutrient Initiative<br />
c/o International Development Research Centre (IDRC)/International Agriculture Centre (IAC). 108<br />
pp.<br />
Perry, R. H. and Chilton, C. H. 1973. Chemical Engineering Handbook. Fifth Edition.<br />
pp. 19-3 – 19-4. McGraw-Hill Kogakusha, Ltd., Japan.<br />
73
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