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 ...
(1) Prepare plain peanut butter as in Fig. 2.8 ↓ (2) Weigh 40 Kg of plain peanut butter in a (3) Weigh 40 g of vitamin A palmitate in a beaker stainless steel container ↓ ↓ ↓ (4) Transfer the pre-weighed vitamin A palmitate in the beaker to the pre-weighed peanut butterz at the center of the stainless steel container ↓ (5) Add a little amount of the pre-weighed plain peanut butter into the beaker and scrape off all adhering fortificant from the beaker and add back to the container of pre-weighed peanut butter ↓ (6) Manually mix the vitamin A palmitate with plain peanut butter in circular strokes with the aid of a spatula. Mix for approximately 1 minute. ↓ (7) Pour the vitamin A palmitate-peanut butter mixture in the stainless steel container into a horizontal mixer ↓ (8) Mix the vitamin A palmitate-plain peanut butter mixture for 10 minutes ↓ (9) Collect the premx in a stainless steel container ↓ (1) Get 20 pcs of 2.5 Kg capacity clean plastic containers and determine the weight of one plastic container. Adjust the weighing balance to zero to record the tare weight of the container. ↓ (11) Transfer 2 Kg of the collected premix in the plastic containers and weigh. ↓ (12) Cover all containers with plastic lids and pack in corrugated cartons ↓ (13) Store in a clean cool area until used in the preparation of fortified peanut butter. Do not store premix for more than 12 days. Fig. 2.9 Schematic diagram of the procedure for the preparation of 40 kg of peanut butter premix. 79
(1) Prepare plain peanut butter as in Fig. 2.8 ↓ (2) Weigh 50 Kg of plain peanut butter in a stainless steel container ↓ (3) Add 2 Kg of the pre-weighed premix prepared in Step B.11 at the center of the 50 Kg pre-weighed peanut butter in the stainless steel container. Scrape off all adhering premix from the plastic container and add back to the pre-weighed plain peanut butter. ↓ (4) Manually mix the premix with the pre-weighed plain peanut butter in the stainless steel containers in circular strokes with the aid of a spatula until the premix is no longer visible at the surface of the mixture. Mix for approximately 1 minute. ↓ (5) Repeat Steps 2 to 4 using another 50 Kg batch of plain peanut butter ↓ (6) Pour the premix-peanut butter mixture from the 2 stainless steel containers into the horizontal mixer. Scrape off all adhering peanut butter from the 2 stainless steel containers with the aid of a spatula and add back to the Horizontal Mixer. ↓ (7) Mix the premix-plain peanut butter mixture for 10 minutes ↓ (8) Collect the fortified peanut butter in stainless steel containers and transfer the contents to a filling machine ↓ (9) Fill desired container sizes with fortified peanut butter according to required fill-in-weight of the containers. Cover the container with their lids and place tamper proof seals ↓ (10) Pack in corrugated cartons ↓ (11) Store in a clean cool area Fig. 2.10 Schematic diagram of the procedure for the preparation of 100 Kgs of fortified peanut butter. 80
- 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 76 and 77: Procedural Guideline for the Vitami
- Page 78 and 79: (Note: Recommended mixing time of t
- 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 %
(1) Prepare plain peanut butter as in Fig. 2.8<br />
↓<br />
(2) Weigh 40 Kg <strong>of</strong> plain peanut butter in a (3) Weigh 40 g <strong>of</strong> vitamin A palmitate in a beaker<br />
stainless steel container<br />
↓ ↓<br />
↓<br />
(4) Transfer the pre-weighed vitamin A palmitate in the beaker to the pre-weighed peanut butterz at the<br />
center <strong>of</strong> the stainless steel container<br />
↓<br />
(5) Add a little amount <strong>of</strong> the pre-weighed plain peanut butter into the beaker and scrape <strong>of</strong>f all<br />
adhering fortificant from the beaker and add back to the container <strong>of</strong> pre-weighed peanut butter<br />
↓<br />
(6) Manually mix the vitamin A palmitate with plain peanut butter in circular strokes with the aid <strong>of</strong> a<br />
spatula. Mix for approximately 1 minute.<br />
↓<br />
(7) Pour the vitamin A palmitate-peanut butter mixture in the stainless steel container into a<br />
horizontal mixer<br />
↓<br />
(8) Mix the vitamin A palmitate-plain peanut butter mixture for 10 minutes<br />
↓<br />
(9) Collect the premx in a stainless steel container<br />
↓<br />
(1) Get 20 pcs <strong>of</strong> 2.5 Kg capacity clean plastic containers and determine the weight <strong>of</strong> one plastic<br />
container. Adjust the weighing balance to zero to record the tare weight <strong>of</strong> the container.<br />
↓<br />
(11) Transfer 2 Kg <strong>of</strong> the collected premix in the plastic containers and weigh.<br />
↓<br />
(12) Cover all containers with plastic lids and pack in corrugated cartons<br />
↓<br />
(13) Store in a clean cool area until used in the preparation <strong>of</strong> fortified peanut butter. Do not store<br />
premix for more than 12 days.<br />
Fig. 2.9 Schematic diagram <strong>of</strong> the procedure for the preparation <strong>of</strong> 40 kg <strong>of</strong> peanut butter<br />
premix.<br />
79