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Submitted: 17 August 2011 Modified: 17 August 2011
HERDIN Record #: PCHRD08171108080569

Vitamin A fortification of coconut cooking oil and other oil-based processed food.

1Lydia  M. Marero
Food and Nutrition Research Institute, Department of Science and Technology, FNRI-DOST, Nutrition Communication and Education Research Program, Food and Nutrition Research Institute, Department of Science and Technology, FNRI-DOST,
1.
Publication Type:
Research Project
Date:

Objectives

The study aimed: 1) to develop vitamin A fortified cooking oil and oil-based processed food like peanut butter; 2) to investigate on the maximum amount of vitamin A that can be incorporated to oil and oil-based processed foods, without sacrificing possible deterioration of desirable organoleptic characteristics; 3) to determine the cooking losses of vitamin A fortified cooking oil using two most common methods, namely deep-frying of banana, sweet potato and sauteeing of common dishes; 4) to determine the stability of the fortified processed foods under storage for one year at ordinary room temperature; 50 to conduct a cost-benefit analysis of the fortification process.

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