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Table 3.1 Experimental design for the vitamin A fortification of stabilized peanut butter Treatment Rep Stabilizer Fortificant Level of Number Brand fortification (% of RENI 1 ) 1 1 Fix-X Vit. A palmitate (oily) 70 2 1 Fix-X Vit. A palmitate (oily) 140 3 1 Fix-X Vit. A palmitate (oily) 210 4 1 Fix-X 10% beta-carotene 70 5 1 Fix-X 10% beta-carotene 140 6 1 Fix-X 10% beta-carotene 210 7 1 Fix-X Vit. A palmitate (ME 2 ) 70 8 1 Fix-X Vit. A palmitate (ME 2 ) 140 9 1 Fix-X Vit. A palmitate (ME 2 ) 210 10 1 Myvatex® Vit. A palmitate (oily) 70 11 1 Myvatex® Vit. A palmitate (oily) 140 12 1 Myvatex® Vit. A palmitate (oily) 210 13 1 Myvatex® 10% beta-carotene 70 14 1 Myvatex® 10% beta-carotene 140 15 1 Myvatex® 10% beta-carotene 210 16 1 Myvatex® Vit. A palmitate (ME 2 ) 70 17 1 Myvatex® Vit. A palmitate (ME 2 ) 140 18 1 Myvatex® Vit. A palmitate (ME 2 ) 210 19 2 Fix-X Vit. A palmitate (oily) 70 20 2 Fix-X Vit. A palmitate (oily) 140 21 2 Fix-X Vit. A palmitate (oily) 210 22 2 Fix-X 10% beta-carotene 70 23 2 Fix-X 10% beta-carotene 140 24 2 Fix-X 10% beta-carotene 210 25 2 Fix-X Vit. A palmitate (ME 2 ) 70 26 2 Fix-X Vit. A palmitate (ME 2 ) 140 27 2 Fix-X Vit. A palmitate (ME 2 ) 210 28 2 Myvatex® Vit. A palmitate (oily) 70 29 2 Myvatex® Vit. A palmitate (oily) 140 30 2 Myvatex® Vit. A palmitate (oily) 210 31 2 Myvatex® 10% beta-carotene 70 32 2 Myvatex® 10% beta-carotene 140 33 2 Myvatex® 10% beta-carotene 210 34 2 Myvatex® Vit. A palmitate (ME 2 ) 70 35 2 Myvatex® Vit. A palmitate (ME 2 ) 140 36 2 Myvatex® Vit. A palmitate (ME 2 ) 210 1 RENI for Filipino male adult= 525 μg RE 2 ME = microencapsulated 85
Vitamin A (retinol) and Beta-carotene Analysis Sample extraction Vitamin A was extracted from peanut butter samples with vitamin A palmitate (microencapsulated and oily preparation) by mixing the sample with 95% ethanol (technical grade) and 70% KOH solution (analytical grade). The mixture was saponified for 30 min, mixing 3x during saponification to disperse any aggregates formed. Alcohol- water (3:1) solution was added to dilute the mixture to 250 mL and mixed thoroughly. Twenty mL of sample solution was transferred to a 250 mL separatory funnel containing 8 mL and 20 mL hexane (HPLC grade, Merck Darmstadt, Germany), and partitioned by vigorously shaking the solution for 1 min. Sufficient time was allowed for the layer to separate, and the hexane layer (yellow) was extracted and washed with distilled water. Vitamin A retinol was eluted with 15% acetone (analytical grade) in a chromatographic tube (C18, 200 mm x 12 mm ID) packed with adsorbent (alumina, activity grade 1, No. A-950, Fisher Scientific). Beta-carotene from peanut butter samples fortified with 10% beta-carotene was extracted using the same procedure for vitamin A extraction with modifications. From the extracted hexane layer, betacarotene was eluted in the chromatographic tube using 4% acetone in hexane solution (15%) as eluant. Preparation of Standards The retinol and beta-carotene standards were obtained from Sigma (St. Louis, Mo., U.S.A.) and E. Merck (Darmstadt, Germany), respectively. To prepare the retinol stock solution, one capsule of USP vitamin A (retinol) reference standard (approximately 0.2-0.3 g) was added with 20 mL 70% KOH and 80 mL 95% ethanol and saponified for 30 min. The cooled standard solution was placed in an amber 250 mL solution flask. Ethanol and water (3+1) was added up to the mark. From the stock solution, an intermediate solution of 10 μg/mL was prepared. From the intermediate solution three to four series of standard with different concentrations depending on the concentration of retinol in the sample, were prepared. For the peanut butter samples, the retinol standards used ranged from 0.01 to 0.5 µg/mL. For beta-carotene stock solution, 2.6 mg of the standard was weighed in a 25 mL volumetric flask, dissolved and diluted to volume with hexane. An intermediate solution was prepared by diluting 5 mL of the stock solution with hexane up to the mark of a 50 mL volumetric flask. Depending on the approximate concentration of the beta-carotene in the sample, 3 to 4 series of standard solutions were prepared from the intermediate solution. For the determination of beta-carotene in stabilized peanut butter the standards used had concentrations of 0.125, 0.25 and 0.5 µg/mL. 86
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United States Agency for Internatio
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VITAMIN A FORTIFICATION OF PEANUT B
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TABLE OF CONTENTS Page ACKNOWLEDGEM
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F. Statistical Analysis G. Technolo
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Study 1. Preliminary Verification o
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VII. REFERENCES 163 VIII. APPENDIX
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VIII. APPENDICES Appendix A. Risk A
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LIST OF TABLES Chapter 1. Vitamin A
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Chapter 4. Vitamin A Fortification
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Table 8.4 Physical evaluation (oil
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Chapter 5a. Improvement of a Proces
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CHAPTER 1 VITAMIN A FORTIFICATION O
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INTRODUCTION Physical and mental de
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variety from Vietnam, provided by t
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Two fortificants were used in this
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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 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 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 %
Page 130 and 131: When the fortificant and stabilizer
Page 132 and 133: Since the collaborator decided to u
Page 134 and 135: (c) Processing area is too small su
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APPENDIX A PROCESS FLOW FOR THE STA
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(Note: The use of a wooden rod to p
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APPENDIX B PROCESS FLOW FOR THE VIT
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(Note: During the conditioning/temp
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CHAPTER 5b IMPROVEMENT OF A PROCESS
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INTRODUCTION Vitamin A deficiency i
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the collaborator at Vitachem Indust
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Four volumes of ~38.81 kg peanut bu
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4 parts of ~38.81 Kg peanut butter
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Study 3. Effect of Incorporating th
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Study 4. Validation of the Recovery
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Table 5b.1 Vitamin A content and vi
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Study 2. Effect of incorporating th
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Table 5b.4. Vitamin A content, % vi
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CONCLUSIONS Based on the results of
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APPENDIX A PROCEDURAL GUIDELINE FOR
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6. When all four (4) volumes of pea
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Step No. Process Flow 17 Put label
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ABSTRACT This document describes th
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The process for the Vitamin A forti
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5. Storage of water supply: Water i
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column of numbers 2.1 to 2.3 of the
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2. List of Personnel Who Attended I
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6. Handling of raw materials: The P
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CONTROL NO. VIII. EXCLUSION OF PEST
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Appendix A (Name of Company) STANDA
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Date of Inspection: _______________
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Appendix 3 Record No. 1 continued
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Materials needed: Appendix D (Name
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Date: __________ Appendix E (Name o
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P2 V2 X1 = -------- P1 (1%) (3.78 K
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Materials Needed: Appendix G (Name
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Date: __________ Water Tank No. ___
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Date of Inspection: _______________
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Appendix L (Name of Company) EQUIPM
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Appendix M-2 (Name of Company) WEEK
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Appendix O (Name of Company) LIST O
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Worker’s Name Appendix Q (Name of
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Appendix S (Name of Company) CLEANI
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Appendix U (Name of Company) CLEANI
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Appendix W (Name of Company) CLEANI
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Name of worker Medical certificate
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CHAPTER 7 DEVELOPMENT OF A GENERIC
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INTRODUCTION Development of a gener
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2. HACCP is not mandatory As HACCP
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GENERIC HACCP PLAN FOR VITAMIN A FO
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3, 4 Section 5. Process Flow Diagra
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5.3 Preparation of Fortified Peanut
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STEP DETAILED DESCRIPTION 4. DRY BL
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6.3 Preparation of Fortified Peanut
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(1) Process Step 2. STORAGE OF RAW
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(1) Process Step 16.WEIGHING OF FOR
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(1) Process Step 24. MANUAL FILLING
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Process Step 5. COOLING None 6. DE-
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Process Step 19. WEIGHING AND PACKI
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Section 9. HACCP Plan Form 11 Firm
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Section 10. Validation of the HACCP
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RECORDS FOR HAZARD ANALYSIS CRITICA
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(Name of Company) VITAMIN A FORTIFI
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(Name of company) VITAMIN A FORTIFI
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Appendix A RISK ASSESSMENT MODEL FO
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5. Process Flow Diagram - This is t
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Appendix C RECOMMENDED PRE-REQUISIT
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CHAPTER 8 OBTAINING SANGKAP PINOY S
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OBJECTIVES The general objective wa
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different accelerated temperatures
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Table 8.3 Visual evaluation of the
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Table 8.6 Development of rancid odo
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Based on the above results, the pre
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NOTE ON ADOPTION OF THE IMPROVED PR
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INTRODUCTION Food fortification has
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Table 1 Criteria used in the identi
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REFERENCES Agustin, G.M., Lustre, A
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PROPOSAL FOR R&D COLLABORATION ____
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APPENDIX B SIGNING OF MEMORANDUM OF
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APPENDIX C BUILDING AND FACILITIES
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APPENDIX D SANITATION UPDATES 287
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STANDARD SANITATION OPERATING PPROC
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E. PEST CONTROL Procedure Monitorin
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TRAINING ON THE PROCESSING OF STABI
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Training on the Processing of Stabi
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