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

and sugar). The fortified stabilized product was evaluated for vitamin A recovery, dispersion and for
presence of oil separation.
Method of sampling and analysis. One sample each of fortified peanut butter was collected at the
start, middle and end of the filling operations in plastic bottles, for vitamin A analysis. A 10 g sample of
the vitamin A fortificant was taken from the 5 Kg capacity aluminum can and transferred to a 100 mL
capacity aluminum can, for vitamin A analysis. The vitamin A content of the fortified product and
vitamin A fortificant were analyzed at the FDC Chemistry Laboratory using AOAC (1995) Official
Methods of Analysis # 974-29.
Vitamin A recovery and percentage variability. Using the data on vitamin A content, the %
vitamin A recovery and % variability of replicate samples were calculated using the formula:
% Recovery of vitamin A = Amount of vitamin A found (μgRE/g) x 100
Amount of vitamin A added (μgRE/g)
% Variability = Standard deviation of vitamin A in replicate samples__ x 100
Average vitamin A content found in replicate samples
Blanched peanuts stored in freezer (-9 to -12°C) for 4 months
Roasting of blanched peanuts to light brown color in a pan under medium heat
Chopping of roasted peanuts in a silent cutter (Model FC-380-3H, Fujimak, Japan)
Addition and mixing of sugar (20% w/w peanuts) to chopped peanuts
1 st grinding of chopped peanuts and sugar in a colloid mill at No. 2 setting
Addition and manual mixing of vitamin A fortificant with stabilizer
(0.8% w/w roasted peanuts and sugar) for 5 min
2 nd grinding of mixture of peanut butter, vitamin A fortificant and
stabilizer in a colloid mill at No. 0 setting
Manual filling of fortified peanut butter in 8 oz glass bottles
Cooling of fortified peanut butter in an ice-water bath (10°C) for two hrs
Conditioning/tempering of cooled fortified peanut butter in a
refrigerator (2 – 8°C) for 24 - 48 hrs
Fig. 5a.1 Schematic diagram of the direct addition method for incorporating the vitamin A
fortificant to peanut butter adapted from Galvez et al. (2003)
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