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

Study 2. Validation of the Results of Vitamin A Recovery and Stabilizer Performance in Fortified
Peanut Butter Prepared Using Parameters Established for the Vitamin A Fortification and
Stabilization of Peanut Butter
This study was conducted to verify vitamin A recovery at a level of addition of 0.4790 g per 6 Kg
peanut butter and stabilizer performance at a level of addition of 2% Myverol and a mixing time of 2 min.
About 6 Kg of fortified peanut butter was prepared following the schematic diagram shown in
Fig. 4a.4 using a level of addition of 0.4790 g microencapsulated vitamin A palmitate and 2.0% Myverol
(w/w of peanut butter). The vitamin A fortificant was added after the grinding step at a mixing time of
two minutes. Three trials were conducted. Trials 2 and 3 were conducted at the same time while Trial 1
was conducted 19 days ahead of Trials 2 and 3.
Sorted peanuts roasted to medium to dark brown color
Weighing of roasted peanuts and sugar
(180g sugar to 1 Kg of roasted peanuts)
Addition of 1 tablespoon sugar and 2-3 tablespoons roasted peanuts to an
Almedah brand Emulsifier one after the other and its subsequent grinding
Weighing of about 6 kg peanut butter
Addition of 0.4790g microencapsulated vitamin A to 120g Myverol (2.0% w/w of peanut butter)
Manual mixing of the vitamin A fortificant to stabilizer for ~10 seconds using a stirring rod
Addition of fortificant-stabilizer mixture to the peanut butter matrix
Manual mixing of fortificant-stabilizer mixture to peanut butter. for 2 min using plastic spatula
Manual filling of fortified peanut butter in 8 oz. glass bottles. Cover tightly
Immediate cooling of fortified peanut butter in an ice-water bath (