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

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.
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