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 ...
When the fortificant and stabilizer was mixed to peanut butter for 5 min, the vitamin A contents were 3.99 µgRE/g, 4.01 µgRE/g and 4.01 µgRE/g. These corresponded to vitamin A recoveries of 103.10% and 103.62% for an average vitamin A recovery of 103.44% and a variability of 0.40%. The vitamin A present in the fortified peanut butter ranged from 58.03% to 58.33% of RENI (Table 5a.6). Table 5a.6 Vitamin A content and % vitamin A recovery of fortified stabilized peanut butter prepared with the vitamin A fortificant and stabilizer added after the 2 nd grinding step at 2 and 5 min mixing time (FDC, 2006d) Sampling Point (during filling) Vitamin A added (µgRE) 2 Minutes Mixing Time 5 Minutes Mixing Time Vitamin A found (µgRE/g) Vit. A recovery (%) Vitamin A added (µgRE/g) Vitamin A found (µgRE/g) Vit. A recovery (%) Start 4.08 3.71 90.93 3.87 3.99 103.10 Middle 4.08 3.19 78.19 3.87 4.01 103.62 End 4.08 4.12 100.98 3.87 4.01 103.62 Average 4.08 3.67 90.03 3.87 4.00 103.44 Std. deviation 0.00 0.47 11.42 0.00 0.01 0.30 % variability 0.00 12.69 12.69 0.00 0.29 0.29 The % variability of vitamin A content in replicate samples were relatively low regardless of the mixing time, indicating that the vitamin A added was uniformly dispersed in the fortified peanut butter. Considering the acceptable recoveries and dispersion of the vitamin A added after the 2 nd grinding step when mixed for 2 and 5 min mixing time, this point of addition for incorporating the fortificant is recommended for testing at the collaborators' plant. This recommendation was made since the existing process of the collaborator for the preparation of peanut butter involves only a one-time grinding step. Addition of the fortificant at this point in the process will prevent the exposure of the vitamin A fortificant to heat generated in the colloid mill which may contribute to the loss of vitamin A. Standardization of the Process at Industry Collaborator's Plant Study 1. Testing the FDC Direct Addition Method for Incorporating Vitamin A to Peanut Butter at the Collaborator's Plant Table 5a.7 shows the vitamin A content and vitamin A recoveries of fortified peanut butter processed after a mixing time of 2 and 5 min. 129
Table 5a.7 Vitamin A content and % vitamin A recovery of fortified stabilized peanut butter prepared at the collaborator's plant after a mixing time of 2 and 5 min (FDC, 2006e) Sampling Point (during filling) Vitamin A added (µg RE/g) Two Minutes Mixing Time Five Minutes Mixing Time Vitamin A found (µgRE/g) Vitamin A recovery (%) Vitamin A added (µg RE.g) Vitamin A found (µgRE/g) Vitamin A recovery (% ) Start 3.76 4.12 109.61 3.76 4.16 110.65 Middle 3.76 4.16 110.89 3.76 4.08 108.57 End 3.76 4.13 109.90 3.76 4.16 110.65 Average 3.76 4.14 110.13 3.76 4.13 109.96 Std. Deviation 0.00 0.02 0.67 0.00 0.04 1.20 % Variability 0.00 0.61 0.61 0.00 1.09 1.09 Fortified peanut butter prepared at a mixing time of 2 min resulted in vitamin A contents of 4.117 µgRE/g, 4.165 µgRE/g and 4.128 µgRE/g for an average vitamin A content of 4.137 µgRE/g. These corresponded to vitamin A recoveries of 109.61%, 110.89% and 109.90% for an average vitamin A recovery of 110.13% and a variability of 0.61%. The vitamin A added was uniformly dispersed in the peanut butter matrix as shown by the low % variability of vitamin A in replicate samples. On the other hand, mixing of the fortificant-stabilizer mixture to the peanut butter matrix for 5 min resulted in vitamin A contents of 4.156 µgR/g, 4.078 µgRE/g and 4.156 µgRE/g for an average vitamin A content of 4.13 µgRE/g. These corresponded to vitamin A recoveries of 110.65%, 108.57% and 110.65% for an average vitamin A recovery of 109.96% and a variability of 1.09%. The vitamin A added likewise was uniformly dispersed in the peanut butter matrix. The average vitamin A recoveries in this study of 110.13% and 109.96% were found to be comparable to the 90.08% and 103.56% recoveries obtained in previous laboratory trials (FDC, 2006d) using the same mixing time of 2 min and 5 min respectively. The dispersion of the vitamin A added was acceptable regardless of the mixing time used as indicated by the low percent variabilities of 0.61% and 1.09% which were found to be comparable to the results of previous laboratory trials at FDC (FDC, 2006d). These data could reflect the spread in percent recovery of vitamin A measurable in the product. Visual examination of the fortified product 2 weeks after processing showed the presence of slight oil separation at the surface of the fortified product. This indicates that the 0.8% (w/w peanut butter) level of stabilizer used in the study was not effective in preventing oil separation from taking place during storage contrary to the results of a previous similar laboratory study (FDC, 2006b). The failure of the fortified product to stabilize was attributed to the increase in roasting time brought about by the roasting of the peanuts to medium to dark color resulting in the extraction of more oil. In the past, the end point of roasting of peanuts by the collaborator was light brown. 130
- Page 80 and 81: (1) Prepare plain peanut butter as
- Page 82 and 83: CHAPTER 3 VITAMIN A FORTIFICATION O
- Page 84 and 85: INTRODUCTION Vitamin A deficiency c
- Page 86 and 87: Table 3.1 Experimental design for t
- Page 88 and 89: Pre-heat roaster to 140°C Fill roa
- Page 90 and 91: Technology Transfer The technology
- Page 92 and 93: Table 3.3 Analysis of Variance (ANO
- Page 94 and 95: (1983) as cited by Solon et al. (19
- Page 96 and 97: Table 3.6 Analysis of the individua
- Page 98 and 99: Hinds, M.J., Chinnan, M.S. and Beuc
- Page 100 and 101: ABSTRACT Chocolate-peanut spread wa
- Page 102 and 103: OBJECTIVES This study was undertake
- Page 104 and 105: Pre-heat roaster to 140°C Fill roa
- Page 106 and 107: µgRE/g = µg/g ß-carotene x 0.3
- Page 108 and 109: Table 4.3 Analysis of Variance (ANO
- Page 110 and 111: Technology Transfer Results of the
- Page 112 and 113: CHAPTER 5a IMPROVEMENT OF A PROCESS
- Page 114 and 115: ackground, (b) Need to purchase add
- Page 116 and 117: METHODS For this project, the vitam
- Page 118 and 119: Study 2. Preliminary Verification o
- Page 120 and 121: Study 3. Establishment of Mixing Ti
- Page 122 and 123: Study 2. Validation of the Results
- Page 124 and 125: Table 5a.1 Evaluation of available
- Page 126 and 127: Process Flow Observation Evaluation
- Page 128 and 129: Table 5a.4 Vitamin A content and %
- Page 132 and 133: Since the collaborator decided to u
- Page 134 and 135: (c) Processing area is too small su
- Page 136 and 137: APPENDIX A PROCESS FLOW FOR THE STA
- Page 138 and 139: (Note: The use of a wooden rod to p
- Page 140 and 141: APPENDIX B PROCESS FLOW FOR THE VIT
- Page 142 and 143: (Note: During the conditioning/temp
- Page 144 and 145: CHAPTER 5b IMPROVEMENT OF A PROCESS
- Page 146 and 147: INTRODUCTION Vitamin A deficiency i
- Page 148 and 149: the collaborator at Vitachem Indust
- Page 150 and 151: Four volumes of ~38.81 kg peanut bu
- Page 152 and 153: 4 parts of ~38.81 Kg peanut butter
- Page 154 and 155: Study 3. Effect of Incorporating th
- Page 156 and 157: Study 4. Validation of the Recovery
- Page 158 and 159: Table 5b.1 Vitamin A content and vi
- Page 160 and 161: Study 2. Effect of incorporating th
- Page 162 and 163: Table 5b.4. Vitamin A content, % vi
- Page 164 and 165: CONCLUSIONS Based on the results of
- Page 166 and 167: APPENDIX A PROCEDURAL GUIDELINE FOR
- Page 168 and 169: 6. When all four (4) volumes of pea
- Page 170 and 171: Step No. Process Flow 17 Put label
- Page 172 and 173: ABSTRACT This document describes th
- Page 174 and 175: The process for the Vitamin A forti
- Page 176 and 177: 5. Storage of water supply: Water i
- Page 178 and 179: column of numbers 2.1 to 2.3 of the
When the fortificant and stabilizer was mixed to peanut butter for 5 min, the vitamin A contents<br />
were 3.99 µgRE/g, 4.01 µgRE/g and 4.01 µgRE/g. <strong>The</strong>se corresponded to vitamin A recoveries <strong>of</strong><br />
103.10% and 103.62% for an average vitamin A recovery <strong>of</strong> 103.44% and a variability <strong>of</strong> 0.40%. <strong>The</strong><br />
vitamin A present in the fortified peanut butter ranged from 58.03% to 58.33% <strong>of</strong> RENI (Table 5a.6).<br />
Table 5a.6 Vitamin A content and % vitamin A recovery <strong>of</strong> fortified stabilized peanut butter<br />
prepared with the vitamin A fortificant and stabilizer added after the 2 nd grinding step<br />
at 2 and 5 min mixing time (FDC, 2006d)<br />
Sampling Point<br />
(during filling)<br />
Vitamin A<br />
added<br />
(µgRE)<br />
2 Minutes Mixing Time 5 Minutes Mixing Time<br />
Vitamin A<br />
found<br />
(µgRE/g)<br />
Vit. A<br />
recovery<br />
(%)<br />
Vitamin A<br />
added<br />
(µgRE/g)<br />
Vitamin A<br />
found<br />
(µgRE/g)<br />
Vit. A<br />
recovery<br />
(%)<br />
Start 4.08 3.71 90.93 3.87 3.99 103.10<br />
Middle 4.08 3.19 78.19 3.87 4.01 103.62<br />
End 4.08 4.12 100.98 3.87 4.01 103.62<br />
Average 4.08 3.67 90.03 3.87 4.00 103.44<br />
Std. deviation 0.00 0.47 11.42 0.00 0.01 0.30<br />
% variability 0.00 12.69 12.69 0.00 0.29 0.29<br />
<strong>The</strong> % variability <strong>of</strong> vitamin A content in replicate samples were relatively low regardless <strong>of</strong> the<br />
mixing time, indicating that the vitamin A added was uniformly dispersed in the fortified peanut butter.<br />
Considering the acceptable recoveries and dispersion <strong>of</strong> the vitamin A added after the 2 nd<br />
grinding step when mixed for 2 and 5 min mixing time, this point <strong>of</strong> addition for incorporating the<br />
fortificant is recommended for testing at the collaborators' plant. This recommendation was made since<br />
the existing process <strong>of</strong> the collaborator for the preparation <strong>of</strong> peanut butter involves only a one-time<br />
grinding step. Addition <strong>of</strong> the fortificant at this point in the process will prevent the exposure <strong>of</strong> the<br />
vitamin A fortificant to heat generated in the colloid mill which may contribute to the loss <strong>of</strong> vitamin A.<br />
Standardization <strong>of</strong> the Process at Industry Collaborator's Plant<br />
Study 1. Testing the FDC Direct Addition Method for Incorporating Vitamin A to Peanut Butter at<br />
the Collaborator's Plant<br />
Table 5a.7 shows the vitamin A content and vitamin A recoveries <strong>of</strong> fortified peanut butter processed<br />
after a mixing time <strong>of</strong> 2 and 5 min.<br />
129