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Vitamin C Fortification of Food Aid Commodities Final Report (1997) / Chapter Skim
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5 Critique of the Pilot Program
Pages 47-52

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From page 47...
... Failure to achieve uniform dispersion in a continuous process is a common food processing concern. The sampling analysis submitted by SUSTAIN (Sharing United States Technology to Aid in the Improvement of Nutrition)
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From page 48...
... 480 Title II program. CAPABILITY OF THE PRODUCTION PROCESS TO MEET PRODUCT SPECIFICATIONS The target vitamin C values for conventional and higher levels of fortification are 40 and 90 mg per 100 g, respectively.
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From page 49...
... Samples collected by SUSTAIN of production runs at four or five CSB manufacturing plants and one of two WSB manufacturing plants were analyzed for both reduced and oxidized forms of vitamin C A commercial statistical software program was used to analyze this data on production samples.
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From page 50...
... Haiti WSB The most complete set of information on vitamin C retention during food preparation was provided for WSB foods in Haiti. The numbers of samples tested for the high and the conventional fortification levels were not the same (Table 5-1~: for the high level, five gruel and five dumpling samples were collected; for the conventional level, three gruel and four dumpling samples.
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From page 51...
... This was true for the conventional-C CSB gruel (initial content 22 ~ 5 mg/100 g) , where retention was below detectable amounts of vitamin C for almost all nine gruel samples.
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From page 52...
... Shorter heating periods could result in greater vitamin C retention because the primary cause of loss is heating. In theory, 30 g of the WSB or CSB fortified at the conventional level of 40 mg/100 g or the high level of 90 mg/100 g would provide 12 or 27 mg of ascorbic acid, respectively if there were no cooking losses.
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Key Terms

  • fortification levels
  • conventional vitamin
  • lower specs
  • conventional level
  • continuous process

  • production runs
  • target fortification
  • dumpling samples
  • production process
  • initial content

  • wsb foods
  • samples collected
  • lower control
  • nine gruel
  • standard deviations

  • food preparation
  • wsb gruel
  • target value
  • manufacturing plants
  • minor ingredients

  • control limits
  • cooked foods
  • process mean
  • batch process
  • process capability

  • achieve consistent
  • remain segregated
  • moisture content
  • manufacturing practices
  • vitamin premix


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