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 ...
Procedural Guideline for the Vitamin A Fortification of Peanut Butter using Collaborator's Horizontal Mixer A. PREPARATION OF FORTIFICANT Per recommendation of the supplier (BASF Philippines, Inc. Emerald Building, Emerald Avenue, Pasig City), pre-heat the vitamin A palmitate prior to use to 40ºC in its container using a water bath for 15 minutes. B. PREPARATION OF PEANUT BUTTER PREMIX USING COLLABORATOR’S HORIZONTAL MIXER 1. Prepare plain peanut butter using the procedure of the industry collaborator, as shown in Fig. 2.8. After the homogenization step, ensure that the prepared peanut butter is cooled to a temperature of 65ºC or lower prior to use. 2. Weigh 40 kg of the plain peanut butter prepared in Step B.1 in a stainless steel container using a platform balance. 3. Weigh the require amount of fortificant with the aid of a medicine dropper in a beaker using a balance. For every 40 kg of plain peanut butter, 40 g of vitamin A palmitate (Assay: 1.0 – 1.1 Million IU) will be needed. 4. Pour the pre-weighed fortificant (40g) contained in a beaker directly at the center of the 40 Kg preweighed peanut butter contained in a stainless steel container. Store the remaining fortificant at refrigerated conditions in an aluminum container with cover. 5. Ensure that all of the fortificant in the beaker is transferred by adding a little amount of the preweighed peanut butter into the beaker in areas where adhering fortificant id present. Scrape off the peanut butter from the beaker making sure that no fortificant is left adhering on the container. Add the scrapings back to the container of the pre-weighed peanut butter. 6. Manually mix the fortificant with plain peanut butter contained in the stainless steel container from Step B.4. Mix using circular strokes with the aid of a spatula until no sign of the fortificant is visible at the surface of the peanut butter mixture. Mix for approximately one minute. 7. Pour the fortificant-plain peanut butter mixture in the stainless steel container into the horizontal mixer. Make sure that all adhering peanut butter in the stainless steel container is totally scraped off with the aid of a spatula and added into the horizontal mixer. 8. Switch on the horizontal mixer to start mixing the fortificant-peanut butter mixture. Mix for ten minutes. (Note: Recommended mixing time of ten minutes should be strictly followed. Excessive mixing of the premix causes the incorporation of too much aire in the premix that could lead to degradation of the added fortificant.) 75
9. After the recommended mixing time is reached, switch off the horizontal mixer and collect the premix in a stainless steel container. Place the cover of the stainless steel container to prevent the premix form being exposed to light. 10. Get 20 pcs of 2.5 Kg capacity clean plastic containers. Measure the weight of one plastic container and adjust the weighing balance to zero to recore the tare weight of the plastic container. 11. Transfer the collected premix into the clean plastic containers and put the plastic containers with premix on top of the weighing balance one by one. Each conainer should have 2 Kg of premix. 12. Cover all containers with the plastic lids and pack the plastic containers with premix in corrugated cartons. 13. Set aside the premix in a clean cool area until used in the preparation of fortified peanut butter. The schematic diagram of the process flow for the preparation of peanut butter premix is shown in Fig. 2.9. C. PREPARATION OF FORTIFIED PEANUT BUTTER 1. Prepare peanut butter using the procedure of the industry collaborator as shown in Appendix A. After the homogenization step, cool the peanut butter to a temperature of 65°C or lower prior to use. 2. Weigh 50 Kg of plain peanut butter prepared from Step C.1 into a stainless steel container using a platform balance. 3. Add the 2 Kg pre-weighed premix from Step B.11 at the center of the 50 Kg pre-weighed plain peanut butter in the stainless steel container from Step C.2. Scrape off all adhering premix from the plastic container and add into the stainless steel container containing pre-weighed plain peanut butter. 4. Manually mix the premix with plain peanut butter in the 50 kg capacity stainless steel container using circular strokes with the aid of a spatula until the premix is no longer visible at the surface of the premix-peanut butter mixture. Mix for approximately one minute. 5. Repeat Steps C.2 to C.4 using another 50 Kg batch of plain peanut butter. 6. Pour the premix-plain peanut butter mixtures from the two (2) stainless steel containers into a horizontal mixer one after the other. Make sure that all adhering premix-plain peanut butter mixture from the two (2) stainless steel containers are totally scraped off and added into the horizontal mixer. 7. Switch on the mixer to start mixing of the premix-peanut butter mixture and mix for ten minutes. 76
- 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 74 and 75: REFERENCES AOAC. 1995. Official Met
- 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
9. After the recommended mixing time is reached, switch <strong>of</strong>f the horizontal mixer and collect the<br />
premix in a stainless steel container. Place the cover <strong>of</strong> the stainless steel container to prevent the<br />
premix form being exposed to light.<br />
10. Get 20 pcs <strong>of</strong> 2.5 Kg capacity clean plastic containers. Measure the weight <strong>of</strong> one plastic<br />
container and adjust the weighing balance to zero to recore the tare weight <strong>of</strong> the plastic<br />
container.<br />
11. Transfer the collected premix into the clean plastic containers and put the plastic containers with<br />
premix on top <strong>of</strong> the weighing balance one by one. Each conainer should have 2 Kg <strong>of</strong> premix.<br />
12. Cover all containers with the plastic lids and pack the plastic containers with premix in<br />
corrugated cartons.<br />
13. Set aside the premix in a clean cool area until used in the preparation <strong>of</strong> fortified peanut butter.<br />
<strong>The</strong> schematic diagram <strong>of</strong> the process flow for the preparation <strong>of</strong> peanut butter premix is shown in Fig.<br />
2.9.<br />
C. PREPARATION OF FORTIFIED <strong>PEANUT</strong> <strong>BUTTER</strong><br />
1. Prepare peanut butter using the procedure <strong>of</strong> the industry collaborator as shown in Appendix A.<br />
After the homogenization step, cool the peanut butter to a temperature <strong>of</strong> 65°C or lower prior to<br />
use.<br />
2. Weigh 50 Kg <strong>of</strong> plain peanut butter prepared from Step C.1 into a stainless steel container using a<br />
platform balance.<br />
3. Add the 2 Kg pre-weighed premix from Step B.11 at the center <strong>of</strong> the 50 Kg pre-weighed plain<br />
peanut butter in the stainless steel container from Step C.2. Scrape <strong>of</strong>f all adhering premix from<br />
the plastic container and add into the stainless steel container containing pre-weighed plain<br />
peanut butter.<br />
4. Manually mix the premix with plain peanut butter in the 50 kg capacity stainless steel container<br />
using circular strokes with the aid <strong>of</strong> a spatula until the premix is no longer visible at the surface<br />
<strong>of</strong> the premix-peanut butter mixture. Mix for approximately one minute.<br />
5. Repeat Steps C.2 to C.4 using another 50 Kg batch <strong>of</strong> plain peanut butter.<br />
6. Pour the premix-plain peanut butter mixtures from the two (2) stainless steel containers into a<br />
horizontal mixer one after the other. Make sure that all adhering premix-plain peanut butter<br />
mixture from the two (2) stainless steel containers are totally scraped <strong>of</strong>f and added into the<br />
horizontal mixer.<br />
7. Switch on the mixer to start mixing <strong>of</strong> the premix-peanut butter mixture and mix for ten minutes.<br />
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