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Hinds, M.J., Chinnan, M.S. and Beuchat, L.R. 1994. Unhydrogenated palm oil as a stabilizer for peanut butter. J Food Sci. 59: 816-820, 832. Kim, Y.S., Strand, E., Dickman, R. and Warthesen, J. 2000. Degradation of vitamin A palmitate in corn flakes during storage. J of Food Sci. 65: 1216-1219. Lee, J., Hamer, M.L. and Eitenmiller, R.R. 2000. Stability of retinyl palmitate during cooking and storage in rice fortified with Ultra Rice fortification technology. J. Food Sci. 65: 915-919. Nutrition Center of the Philippines. 2001. VAD blinds and kills children. [Online] Available: http://www.ncphil.com/html/news.htm. Roche Vitamins Ltd. 2001a. Roche vitamins: ß-carotene in animal nutrition. [Online] Available: http://www.roche-vitamins.com/home/. Roche Vitamins Ltd. 2001b. Roche vitamins: ß-carotene in human nutrition. [Online] Available: http://www.roche-vitamins.com/home/. Roche Vitamins Ltd. 2001c. Roche vitamins: vitamin A in animal nutrition. [Online] Available: http://www.roche-vitamins.com/home/. Roche Vitamins Ltd. 2001d. Roche vitamins: vitamin A in animal nutrition. [Online] Available: http://www.roche-vitamins.com/home/. Rusell, R.M. 2000. The vitamin A spectrum: from deficiency to toxicity. Am. J. Clin. Nutr. 71:878-84. SAS. 1990. SAS User's Guide Version 6 4 th ed. Cary, North Carolina. Solon, F.S. 2000. History of fortification of margarine with vitamin A in the Philippines. Food and Nutrition Bulletin. 19: 154 – 158. Solon, F.S. Latham, M.C., Guirriec, R., Florentino, R., Williamson, D.F. and Aguilar J. 1985. Fortification of MSG with vitamin A: the Philippine experience. Food Tech. 39: 71-76. Willich, R.K., Morris, N.J., O'Connor, R.T. and Freeman, A.F. 1954. Peanut butter. VII. Effects of processing and storage on vitamin A incorporated in peanut butter. Food Tech. 8: 381-384. Woodroof, J.G. 1983. Peanut Butter. Ch. 9, In Peanuts: Production, Processing, Products, 3 rd ed., J.G. Woodroof (ed.), p. 181-227. The AVI Publishing Company, Inc., Westport, CT. Wright Nutrition Inc, 1999. Vitamin A Palmitate 250 CWS/F Specification Sheet. Wright Enrichment Inc. 6428 Airport Road, Crowley, Louisiana 70527. Yeh, J.Y., Phillips, R.D., Resurreccion, A.V.A. and Hung, Y.C. 2002. Physicochemical and sensory characteristic changes in fortified peanut spreads after 3 months of storage at different temperatures. J. Agric. Food Chem. 50: 2377-2384. 97
CHAPTER 4 VITAMIN A FORTIFICATION OF CHOCOLATE-PEANUT SPREAD BY DIRECT ADDITION Ma. Leonora dL. Francisco 1 Flor Crisanta F. Galvez 2 Alicia O. Lustre 3 and Anna V.A. Resurreccion 4 1 Assistant Professor, Dept. of Food Science and Nutrition, 1101, Philippines 2 Former Dean, College of Home Economics, UP Diliman 1101, Philippines 3 Co-Principal Investigator USAID-Peanut CRSP; Director, Food Development Center, 1632, Philippines 4 Principal Investigator USAID-Peanut CRSP; Professor, University of Georgia, Griffin, Georgia 30223-1797, USA 98
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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
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APPENDIX A COLLABORATION AND CONFID
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Proposed by: The Food Development C
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C. FDC and UPCHE shall return all c
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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 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 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
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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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