VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...

Recommendations

Info

Pre-heat roaster to 140°C Fill roaster with raw peanuts Blanch peanuts for 25 min maintaining roaster temperature at 140°C Remove peanuts from the roaster Cool with electric fan Sort out discolored and damaged nuts Roast peanuts at 140°C for 60 min and then cool Chop the roasted peanuts using a silent cutter Add sugar (20% of the weight of peanuts) Pass through a colloid mill at No. 2 setting Add 0.8% stabilizer (w/w peanut butter) and fortificant (70%,140% and 210% RENI) Mix manually for 5 min Pass through a colloid mill at No. 0 setting Fill in clear 8 oz. glass bottles Condition for 24-48 hours at 10°C Fig. 3.1 Flow diagram of process for vitamin A fortified stabilized peanut butter 87
HPLC quantification of vitamin A Twenty µL of eluate was injected to HPLC (Shimadzu 10AVP, Shimadzu Corp., Columbia, Md., U.S.A.). Separation was achieved through a reverse phase column (Purospher RP 18e, 5 µm, 15-4, Merck, Darmstadt, Germany) equipped with column oven at 28°C and UV detector set to 326 nm. The analysis was carried out with 92% methanol (HPLC grade, Merck, Darmstadt, Germany) as the mobile phase at a flow rate of 1 mL/min. The concentration of retinol was calculated using the average peak areas compared between standards and samples. Results were reported as µg RE/g. UV spectrophotometric quantification of beta-carotene The resulting eluate from peanut butter samples fortified with beta-carotene was analyzed for beta-carotene using a UV Spectrophotometer (Model Lambda 20, Perkin Elmer, Norwalk, Connecticut, U.S.A.). Absorbance of the eluate at 436 nm was compared with the standard carotene curve read at the same wavelength and concentration of beta-carotene was calculated. Results were reported as µg ßcarotene/g. All beta-carotene analyses were run in duplicate. Beta-carotene was converted to vitamin A (retinol) using the equation: µg RE/g = µg Beta-carotene/g x 0.3 µg RE/0.6 µg/g Beta-carotene Influence of Type and Amount of Fortificant The type and amount of vitamin A fortificant that can be used for stabilized peanut butter was based on the vitamin A retention equivalent of not less than 1/3 of Philippine RENI (175 μg RE) for male adults assuming 2 servings of peanut butter a day. This is the target vitamin A level in fortified foods set by the Philippine regulatory agencies such as the Bureau of Food and Drug. It was assumed that normal consumption of peanut butter in the Philippines was two servings per day, equivalent to 80 g based on the serving size of 40 g/serving as indicated on the label of peanut butter available in the market. The computation of the amount of fortificant added was based on the vitamin A level that would give 70%, 140% and 210% of Philippine RENI per 80 g of stabilized peanut butter prior to processing. The amount of vitamin A retained equivalent to % of RENI and % vitamin A retention were computed as follows: % of RENI for vitamin A= amount of vitamin A after processing (μg RE) x 100 525 (μg RE) % Recovery = amount of vitamin A after processing (μg RE/g) x 100 amount of vitamin A added (μg RE/g) Influence of Stabilizer on Vitamin A The influence of stabilizers on the vitamin A retention using different types and level of fortificant used was determined. Both stabilizers were added at 0.8% level based on the weight of peanut butter. The target amount of vitamin A retained in the sample after processing is likewise 175 μg RE of stabilized peanut butter sample. Statistical Analysis Statistical analysis (ANOVA and t-Test) was performed with the use of the SAS Statistical Analysis System (SAS Institute Inc., 1990). Means were compared using Duncan’s Multiple test at P= 0.05. 88
Page 1 and 2:
United States Agency for Internatio
Page 4:
VITAMIN A FORTIFICATION OF PEANUT B
Page 8 and 9:
TABLE OF CONTENTS Page ACKNOWLEDGEM
Page 10 and 11:
F. Statistical Analysis G. Technolo
Page 12 and 13:
Study 1. Preliminary Verification o
Page 14 and 15:
VII. REFERENCES 163 VIII. APPENDIX
Page 16 and 17:
VIII. APPENDICES Appendix A. Risk A
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 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 86 and 87: Table 3.1 Experimental design for t
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
Page 136 and 137: APPENDIX A PROCESS FLOW FOR THE STA
Page 138 and 139:
(Note: The use of a wooden rod to p
Page 140 and 141:
APPENDIX B PROCESS FLOW FOR THE VIT
Page 142 and 143:
(Note: During the conditioning/temp
Page 144 and 145:
CHAPTER 5b IMPROVEMENT OF A PROCESS
Page 146 and 147:
INTRODUCTION Vitamin A deficiency i
Page 148 and 149:
the collaborator at Vitachem Indust
Page 150 and 151:
Four volumes of ~38.81 kg peanut bu
Page 152 and 153:
4 parts of ~38.81 Kg peanut butter
Page 154 and 155:
Study 3. Effect of Incorporating th
Page 156 and 157:
Study 4. Validation of the Recovery
Page 158 and 159:
Table 5b.1 Vitamin A content and vi
Page 160 and 161:
Study 2. Effect of incorporating th
Page 162 and 163:
Table 5b.4. Vitamin A content, % vi
Page 164 and 165:
CONCLUSIONS Based on the results of
Page 166 and 167:
APPENDIX A PROCEDURAL GUIDELINE FOR
Page 168 and 169:
6. When all four (4) volumes of pea
Page 170 and 171:
Step No. Process Flow 17 Put label
Page 172 and 173:
ABSTRACT This document describes th
Page 174 and 175:
The process for the Vitamin A forti
Page 176 and 177:
5. Storage of water supply: Water i
Page 178 and 179:
column of numbers 2.1 to 2.3 of the
Page 180 and 181:
2. List of Personnel Who Attended I
Page 182 and 183:
6. Handling of raw materials: The P
Page 184 and 185:
CONTROL NO. VIII. EXCLUSION OF PEST
Page 186 and 187:
Appendix A (Name of Company) STANDA
Page 188 and 189:
Date of Inspection: _______________
Page 190 and 191:
Appendix 3 Record No. 1 continued
Page 192 and 193:
Materials needed: Appendix D (Name
Page 194 and 195:
Date: __________ Appendix E (Name o
Page 196 and 197:
P2 V2 X1 = -------- P1 (1%) (3.78 K
Page 198 and 199:
Materials Needed: Appendix G (Name
Page 200 and 201:
Date: __________ Water Tank No. ___
Page 202 and 203:
Date of Inspection: _______________
Page 204 and 205:
Appendix L (Name of Company) EQUIPM
Page 206 and 207:
Appendix M-2 (Name of Company) WEEK
Page 208 and 209:
Appendix O (Name of Company) LIST O
Page 210 and 211:
Worker’s Name Appendix Q (Name of
Page 212 and 213:
Appendix S (Name of Company) CLEANI
Page 214 and 215:
Appendix U (Name of Company) CLEANI
Page 216 and 217:
Appendix W (Name of Company) CLEANI
Page 218 and 219:
Name of worker Medical certificate
Page 220 and 221:
CHAPTER 7 DEVELOPMENT OF A GENERIC
Page 222 and 223:
INTRODUCTION Development of a gener
Page 224 and 225:
2. HACCP is not mandatory As HACCP
Page 226 and 227:
GENERIC HACCP PLAN FOR VITAMIN A FO
Page 228 and 229:
3, 4 Section 5. Process Flow Diagra
Page 230 and 231:
5.3 Preparation of Fortified Peanut
Page 232 and 233:
STEP DETAILED DESCRIPTION 4. DRY BL
Page 234 and 235:
6.3 Preparation of Fortified Peanut
Page 236 and 237:
(1) Process Step 2. STORAGE OF RAW
Page 238 and 239:
(1) Process Step 16.WEIGHING OF FOR
Page 240 and 241:
(1) Process Step 24. MANUAL FILLING
Page 242 and 243:
Process Step 5. COOLING None 6. DE-
Page 244 and 245:
Process Step 19. WEIGHING AND PACKI
Page 246 and 247:
Section 9. HACCP Plan Form 11 Firm
Page 248 and 249:
Section 10. Validation of the HACCP
Page 250 and 251:
RECORDS FOR HAZARD ANALYSIS CRITICA
Page 252 and 253:
(Name of Company) VITAMIN A FORTIFI
Page 254 and 255:
(Name of company) VITAMIN A FORTIFI
Page 256 and 257:
Appendix A RISK ASSESSMENT MODEL FO
Page 258 and 259:
5. Process Flow Diagram - This is t
Page 260 and 261:
Appendix C RECOMMENDED PRE-REQUISIT
Page 262 and 263:
CHAPTER 8 OBTAINING SANGKAP PINOY S
Page 264 and 265:
OBJECTIVES The general objective wa
Page 266 and 267:
different accelerated temperatures
Page 268 and 269:
Table 8.3 Visual evaluation of the
Page 270 and 271:
Table 8.6 Development of rancid odo
Page 272 and 273:
Based on the above results, the pre
Page 274 and 275:
NOTE ON ADOPTION OF THE IMPROVED PR
Page 276 and 277:
INTRODUCTION Food fortification has
Page 278 and 279:
Table 1 Criteria used in the identi
Page 280 and 281:
REFERENCES Agustin, G.M., Lustre, A
Page 282 and 283:
PROPOSAL FOR R&D COLLABORATION ____
Page 284 and 285:
APPENDIX B SIGNING OF MEMORANDUM OF
Page 286 and 287:
APPENDIX C BUILDING AND FACILITIES
Page 288 and 289:
APPENDIX D SANITATION UPDATES 287
Page 290 and 291:
STANDARD SANITATION OPERATING PPROC
Page 292 and 293:
E. PEST CONTROL Procedure Monitorin
Page 294 and 295:
TRAINING ON THE PROCESSING OF STABI
Page 296:
Training on the Processing of Stabi
show all

VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?