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

(c) Processing area is too small such that the additional steps recommended in the stabilization and
fortification of peanut butter such as de-skinning and sorting of roasted peanuts, addition and mixing
of the fortificant to peanut butter and cooling had to be done outside of the processing area.
d) The proper method of weighing the fortificant was not transferred to the collaborator because of the
inavailability of an analytical balance or any weighing balance that can weigh small volumes.
CONCLUSIONS
The studies done in this project showed that high vitamin A recoveries and uniform dispersion
can also be achieved when point of addition of the vitamin A fortificant is done after a one-time grinding
step of roasted peanuts and sugar. The vitamin A recoveries obtained at this point of addition were found
to be even higher compared to those obtained when the vitamin A fortificant was added before the final
grinding step in a two-time grinding process for peanut butter. The higher vitamin A recoveries was
attributed to the lower exposure of the vitamin A fortificant to heat generated in the colloid mill.
Conditioning/tempering of a fortified stabilized peanut butter may be affected by the type of ice
used in maintaining the required 10 o C temperature of the ice-water bath used for rapid cooling of the
fortified stabilized peanut butter. Use of tube ice in maintaining the temperature of the ice-water bath is
not recommended as it melts easily thereby, requiring the addition of more ice to the ice-water bath. The
addition of more ice to the ice-water bath causes unnecessary movement to the filled bottles thus
disturbing the formation of crystals that bind with the oil during the cooling step. Ice in plastic containers
that have been stored in the freezer for at least one day was found to be capable of maintaining the
required cooling temperature for at least two hours.
The transfer of the technology for vitamin A fortification of peanut butter to a small company was
affected by the lack of facilities at the collaborator’s plant. Since upgrading of equipment and
improvement of the production area will entail cost to the collaborator, immediate adoption of the
technology can not readily be made. Considering these constraints, it is recommended that the
collaborator be given sufficient time to prepare the plant for the addition of a new step such as hiring and
training of technical personnel to oversee preparation and addition of the fortificant to peanut butter,
upgrading of equipment and improvement of plant facilities, as well as preparation of documents needed
for product registration.
REFERENCES
Association of Official Analytical Chemists (AOAC). 1995. AOAC Official Method of Analysis #974-
29. In Official Methods of Analysis. 16 th edition. 974.29 Association of Official Analytical Chemist.
Arlington, Virginia.
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