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Technology Transfer The technology of fortifiying stabilized peanut butter by direct addition was adopted by two industry collaborators. The level of fortification was established and verified at commercial scale to insure that the Filipino consumers are provided with at least 1/3 of Philippine RENI per serving of peanut butter. Results of technology transfer and adoption are reported in Chapters 5a and 5b of this monograph. Influence of Type and Amount of Fortificant RESULTS Table 3.2 shows the amount of vitamin A (based on % RENI) in stabilized peanut butter after processing, using three fortificants at three levels of fortification and two brands of stabilizers. All stabilized peanut butter samples fortified with beta-carotene had the highest (64.22 -175.37% of RENI) amount of vitamin A retained after processing. Peanut butter samples fortified with microencapsulated vitamin A palmitate had significantly higher (43.04-103.99%) amount of vitamin A than samples with oily preparation of vitamin A at all levels of fortification. Use of vitamin A palmitate (oily preparation) as a fortificant had the lowest (35.14 -101.30% of RENI) amount of vitamin A retained after processing. The significant differences in the amount of vitamin A (based on % RENI) in stabilized peanut butter retained after processing as affected by the type of fortificant and level of fortification may be due to the differences in the stability of the fortificants used (Table 3.3). According to Gregory (1996), betacarotene has a 30% maximum cooking loss compared to 40% of vitamin A (retinol). Beta-carotene is one of the more stable vitamins found in vegetables (Roche Vitamins Ltd., 2001d). Synthetically produced carotenoids (oil or water soluble) are unstable in light but exhibit good stability in food applications (de Man, 1990). The commercial form is sold as a 1% or 10% preparation in gelatin beadlets that can last up to 12 months if stored properly (Roche Vitamins Ltd., 2001a). Losses of beta-carotene activity occur mainly through reductions involving unsaturated isopoprenoid side chain by either autoxidation or geometric isomerization. Moreover conversion of all-trans forms to cis forms of carotenoids are induced by heat, light, acid, chlorinated solvents and dilute iodine (Gregory, 1996). The study conducted by Dutra-de-Oliviera et al (1998) on the stability of beta-carotene in fortified soybean oil, showed that heating the oil at 100°C for 20 min resulted in 100% beta-carotene retention. In the fortification of stabilized peanut butter with beta-carotene an average of 90.20% vitamin A was retained during processing which is low compared to the vitamin A retention in soybean oil. This might be due to the increased stability of vitamin A (retinol and beta-carotene) in oil than other currently used food vehicles such as flour, sugar or corn soy blends (Bagriansky and Ranum, 1998). They reported that vitamin A losses from cooking using vitamin A fortified oil ranged from 5% for boiling or simmering to 20% when the food is fried. Vitamin A palmitate on the other hand, is commercially available in the form of an oily preparation and as microencapsulated or dry beadlets. The dry beadlets is a free-flowing form of vitamin A compounded with sugar, fish gelatin and modified food starch, with dL-alpha tocopherol as antioxidant. The oily preparation can crystallize upon storage while the dry beadlets or microencapsulated form, cakes with moisture (Wright Nutrition, 1999). de Man (1990) noted that vitamin A in beadlet or dry form is more stable than the oily preparation since beadlets have a protective coating. 89
Table 3.2 Percent vitamin A recovered 1 and amount of vitamin A (based on % RENI) 1 retained after processing of stabilized peanut butter fortified with vitamin A at different levels of fortification Fortificant Vitamin A Palmitate (oily preparation) Vitamin A Palmitate (microencapsulated) Betacarotene (10%) 5 Stabilizer 70% RENI Level of Fortification 2 140% RENI 2 210% RENI 2 Added % of RENI for vitamin A retained 2 % of % RENI for Recovery vitamin A retained 2 % of % RENI for Recovery vitamin A retained 2 % Recovery Myvatex monoset® 3 Fix-X 4 Myvatex monoset® 3 Fix-X 4 Myvatex monoset® 3 35.14 36.57 51.72 43.04 64.22 68.09 50.20 52.24 73.88 61.49 91.75 97.27 57.72 62.73 77.98 64.70 133.08 129.67 Fix-X 4 1 Means of two replicates 2 Based on the RENI for Filipino male adult = 525 μg RE 3 Local brand 4 Imported brand 5 Values were converted from µg/g beta-carotene to µg/g RE using the formula: µg/g RE= µg/g beta-carotene x 0.3 µg RE/ 0.6 µg beta-carotene /g 41.23 44.81 55.70 46.21 95.06 92.62 93.74 101.30 82.76 103.99 170.06 175.37 90 41.23 44.81 55.70 46.21 95.06 92.62
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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
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Table 1.2 Percent vitamin A recover
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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 88 and 89: Pre-heat roaster to 140°C Fill roa
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
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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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