VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...
VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ... VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...
Process Flow Observation Evaluation Filling of peanut butter and sealing Cooled peanut butter is filled in 8 oz glass bottles using a spoon or a measuring cup. Immediate filling of the product after addition of the stabilizer is recommended Standardization of the Process at FDC Considering Collaborator's Facilities Study 1. Preliminary Verification of the Direct Addition Method Developed Under PCRSP for the Incorporation of Vitamin A Fortificant to Peanut Butter Table 5a.3 shows the vitamin A content and % recovery of vitamin A fortified stabilized peanut butter prepared following the direct addition method for incorporating vitamin A developed by Galvez et al. (2003). Table 5a.3 Vitamin A content and % vitamin A recovery of fortified stabilized peanut butter prepared by the direct addition method of Galvez et al., 2003 (FDC, 2006b) Sampling point (during filling) Vitamin A added (μg RE/g) Vitamin A found (μg RE/g) Vitamin A Recovery (%) Start 4.56 1.30 28.44 Middle 4.56 1.27 27.94 End 4.56 1.29 28.33 Average 4.56 1.29 28.24 Std. deviation 0.00 0.01 0.26 % variability 0.00 3.24 0.93 Results of the study showed a consistently low vitamin A content in replicate samples of fortified peanut butter with an average vitamin A content of 1.288 μg RE/g. The value obtained was only 56.2% of the target fortification level of 2.292 μg RE/g (or 183.33 μgRE/g). The vitamin A fortificant however, was found to be uniformly dispersed in the fortified product as shown by the low variability of 0.93%. In terms of vitamin A recovery, it was noted that the fortified product had low vitamin A recoveries in all replicate samples with an average recovery of 28.24%. The vitamin A recoveries obtained were ~38% lower than the 74% vitamin A recovery reported by Galvez et al. (2003). The low vitamin A recoveries were attributed to several factors such as (1) Length of exposure of the product to light and air during the mixing of the vitamin A fortificant with the stabilizer and during the bottle filling operation, (2) Length of exposure of the product to heat during the 2 nd grinding step and (3) Possible adherence of fortified peanut butter in the colloid mill. Other factors which may have contributed to the non-attainment of the same recoveries obtained by Galvez et al. (2003) were the following: 125
Use of a different brand of fortificant. In the study of Galvez et al. (2003), the microencapsulated vitamin A palmitate used was from Wright Enrichment, Inc. and was described as a free flowing form of vitamin A compounded with sugar, fish gelatin and modified food starch with dL-alpha tocopherol as antioxidant. In this study, the microencapsulated vitamin A palmitate used by FDC was from BASF (Carmelray Compound, Canlubang, Laguna) which was described as a free flowing, light yellow powder consisting of spherical particles that contain vitamin A palmitate in droplets of 1-2 μm embedded in a matrix of gum arabic (E 414) and sucrose, coated with starch, t-butyl-hydroxytoluene (BHT, E321) and sodium ascorbate (E301) as antioxidants and tricalcium phosphate (E-341) as an anti-caking product. The difference in the composition of the vitamin A fortificants and the amount of fortificant added, may have affected vitamin A stability in the finished product. Galvez et al (2003) reported that the combined effects of the type of fortificant and level of fortification significantly affected the amount of vitamin A retained in the sample. Use of a different stabilizer. In the study of Galvez et al. (2003), it was reported that the amount of vitamin A retained in stabilized peanut butter samples was significantly affected by the brands of stabilizer used. The study of Galvez et al. (2003) used Myvatex, a hydrogenated rapeseed and cottonseed oil blend while FDC used Myverol, a hydrogenated palm oil. The latter was used upon the recommendation of the local distributor who mentioned that Myvatex was no longer available in the domestic market. Study 2. Preliminary Verification of the Suitability of Incorporating the Fortificant and Stabilizer After the 2 nd Grinding Step During the Vitamin A Fortification of Peanut Butter at the FDC Product Development Laboratory Table 5a.4 shows the vitamin A content and vitamin A recoveries of fortified peanut butter prepared with the vitamin A fortificant and stabilizer added before and after the 2 nd grinding step. Fortified peanut butter prepared with the fortificant and stabilizer added before the 2 nd grinding step resulted in vitamin A contents of 2,195 µgRE/g, 1.966 µgRE/g and 1.622 µgRE/g. These corresponded to vitamin A recoveries of 50.30%, 45.74%, and 37.17% or an average vitamin A recovery of 44.4% and variability of 15.01%. The relatively low vitamin A recoveries were unacceptable as they resulted in vitamin A contents that did not meet the target fortification level of 33% RENI or 2.292 µgRE/g. The high percentage variability of the vitamin A contents was likewise unacceptable as it indicates non-uniform dispersion of the vitamin A added. When the fortificant and stabilizer were added after the 2 nd grinding step, the resulting vitamin A contents were 2.202 µgRE/g, 2.057 µgRE/g, and 2.061 µgRE/g. These values corresponded to vitamin A recoveries of 50.42%, 47.10%, and 47.19% or an average vitamin A recovery of 48.24% and a variability of 3.92% (Table 5a.4). As in Treatment 1, the vitamin A recoveries were relatively low and were considered unacceptable. The vitamin A added however uniformly dispersed in the peanut butter matrix as indicated by the low percent variability. 126
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Process Flow Observation Evaluation<br />
Filling <strong>of</strong> peanut<br />
butter and<br />
sealing<br />
Cooled peanut butter is filled in<br />
8 oz glass bottles using a spoon<br />
or a measuring cup.<br />
Immediate filling <strong>of</strong> the product after addition <strong>of</strong> the<br />
stabilizer is recommended<br />
Standardization <strong>of</strong> the Process at FDC Considering Collaborator's Facilities<br />
Study 1. Preliminary Verification <strong>of</strong> the Direct Addition Method Developed Under PCRSP for the<br />
Incorporation <strong>of</strong> Vitamin A Fortificant to Peanut Butter<br />
Table 5a.3 shows the vitamin A content and % recovery <strong>of</strong> vitamin A fortified stabilized peanut<br />
butter prepared following the direct addition method for incorporating vitamin A developed by Galvez et<br />
al. (2003).<br />
Table 5a.3 Vitamin A content and % vitamin A recovery <strong>of</strong> fortified stabilized peanut butter<br />
prepared by the direct addition method <strong>of</strong> Galvez et al., 2003 (FDC, 2006b)<br />
Sampling point<br />
(during filling)<br />
Vitamin A added<br />
(μg RE/g)<br />
Vitamin A found<br />
(μg RE/g)<br />
Vitamin A Recovery<br />
(%)<br />
Start 4.56 1.30 28.44<br />
Middle 4.56 1.27 27.94<br />
End 4.56 1.29 28.33<br />
Average 4.56 1.29 28.24<br />
Std. deviation 0.00 0.01 0.26<br />
% variability 0.00 3.24 0.93<br />
Results <strong>of</strong> the study showed a consistently low vitamin A content in replicate samples <strong>of</strong> fortified<br />
peanut butter with an average vitamin A content <strong>of</strong> 1.288 μg RE/g. <strong>The</strong> value obtained was only 56.2%<br />
<strong>of</strong> the target fortification level <strong>of</strong> 2.292 μg RE/g (or 183.33 μgRE/g). <strong>The</strong> vitamin A fortificant however,<br />
was found to be uniformly dispersed in the fortified product as shown by the low variability <strong>of</strong> 0.93%.<br />
In terms <strong>of</strong> vitamin A recovery, it was noted that the fortified product had low vitamin A<br />
recoveries in all replicate samples with an average recovery <strong>of</strong> 28.24%. <strong>The</strong> vitamin A recoveries<br />
obtained were ~38% lower than the 74% vitamin A recovery reported by Galvez et al. (2003). <strong>The</strong> low<br />
vitamin A recoveries were attributed to several factors such as (1) Length <strong>of</strong> exposure <strong>of</strong> the product to<br />
light and air during the mixing <strong>of</strong> the vitamin A fortificant with the stabilizer and during the bottle filling<br />
operation, (2) Length <strong>of</strong> exposure <strong>of</strong> the product to heat during the 2 nd grinding step and (3) Possible<br />
adherence <strong>of</strong> fortified peanut butter in the colloid mill. Other factors which may have contributed to the<br />
non-attainment <strong>of</strong> the same recoveries obtained by Galvez et al. (2003) were the following:<br />
125
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