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

Table 5a.4 Vitamin A content and % vitamin A recovery of fortified stabilized peanut butter
prepared with the fortificant and stabilizer added before and after the 2 nd grinding
step (FDC, 2006c)
Sampling point
(during filling)
Vitamin A
added (µg
RE/g)
Point of Addition of Fortificant and Stabilizer
Treatment 1
(Before 2 nd grinding)
Vitamin A
found
(µgRE/g)
Vitamin A
recovery
(%)
Vitamin A
added
(µg RE.g)
Treatment 2
(After 2 nd grinding)
Vitamin A
found
(µgRE/g)
Vitamin A
recovery
(%)
Start 4.36 2.20 50.30 4.37 2.20 50.42
Middle 4.36 2.00 45.74 4.37 2.06 47.10
End 4.36 1.62 37.17 4.37 2.06 47.19
Average 4.36 1.94 44.40 4.37 2.11 48.24
Std. deviation 0.00 0.29 6.67 0.00 0.08 18.91
% Variability 0.00 15.01 15.01 0.00 3.92 3.92
Statistical analysis using t-test of the vitamin A recoveries showed that there was no significant
difference among samples of fortified peanut butter prepared with the fortificant and stabilizer added
before and after the 2 nd grinding step. The 10 o C increase in temperature after passing the product in the
colloid mill appears to have not affected the vitamin A added. This indicates that the heat expected to be
generated during the grinding step in the colloid mill did not appear to have contributed to the loss of
vitamin A in the fortified product. The exposure of the fortified peanut product to oxygen and light
during the mixing process may have contributed more to the loss of vitamin A rather than the heat
generated during the 2 nd grinding step. Since vitamin A is sensitive to oxygen and light, it is necessary to
establish the mixing time for incorporating the fortificant that would minimize vitamin A loss without
jeopardizing the dispersion of the vitamin A added in the fortified product.
Study 3. Establishment of Mixing Time for Incorporating Vitamin A to Peanut Butter by the Direct
Addition Method
Effect of adding the vitamin A fortificant before the 2 nd grinding step after a mixing time of 2, 5
and 10 min. Table 5a.5 shows the vitamin A content and vitamin A recoveries of fortified peanut butter
prepared with the fortificant and stabilizer added before the 2 nd grinding step at 2, 5 and 10 min mixing
times.
Manual mixing of the vitamin A fortificant and stabilizer to peanut butter for 2 min resulted in
vitamin A contents of 3.51 µgRE/g, 3.72 µgRE/g and 3.30 µgRE/g for an average vitamin A content of
3.51 µgRE/g. These values corresponded to an average vitamin A recovery of 87.97% and a variability
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