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

fdc.net.ph
24.04.2013 Views

CHAPTER 5b IMPROVEMENT OF A PROCESS FOR THE VITAMIN A FORTIFICATION OF STABILIZED PEANUT BUTTER FOR A LARGE COMPANY Gertrude M. Agustin 1 Alicia O. Lustre 2 Liza C. Tenorio 3 and Anna V.A. Resurreccion 4 1 Acting Division Chief, Food Development Center, 1632, Philippines 2 Co-Principal Investigator USAID-Peanut CRSP; Director , Food Development Center, 1632, Philippines 3 Research Specialist, Food Development Center, 1632, Philippines 4 Principal Investigator USAID-Peanut CRSP; Professor, University of Georgia, Griffin, Georgia 30223-1797, USA 143

ABSTRACT Studies were conducted by the Food Development Center (FDC) to improve the existing process developed by a large company for the vitamin A fortification of its sweet and creamy peanut butter variant. These were undertaken after verification of the process showed that the vitamin A concentrated in the area where it was added. The vitamin A recoveries obtained were highly variable ranging from 29.24% to 127.38% with a percent variability of dispersion of 71.32% (FDC, 2006a). The process used by the company was to directly add the vitamin A fortificant to the peanut butter after 50% of the total volume of product had been poured into the stainless steel vessel and to add the remaining 50% volume thereafter. The first modification carried out to improve the process was to add the vitamin A fortificant four times, after every 25% of the volume of peanut butter had been poured into the stainless steel vessel. The ratio of fortificant to peanut butter during each addition was 2.3286 g vitamin A palmitate in oil for every volume of about 39 kg of peanut butter. This modification led to better dispersion of the vitamin A. The percent variability of dispersion was reduced from 71.32% for the original company process to 5.34%. The actual recovery of the fortificant however was low and ranged from 29.95% to 33.32%. Attempts were made to increase vitamin A recovery by changing the point of addition of the fortificant from the stainless steel vessel located prior to the 2 nd grinding step to two other vessels located after the grinding step in consideration of the possibility that heat generated during grinding might affect vitamin A stability. Thus, the fortificant was added at (1) the cooling tank and (2) the filler tank. The mixing time was also varied from 5 to 10 min. Addition of the fortificant at the cooling tank after the 2 nd grinding step and increasing the mixing time to 10 min, increased vitamin A recovery slightly to 50.89%. However, the fortificant appeared to be well dispersed as the variability of dispersion of vitamin A remained low at 3.43%. Another trial showed higher vitamin A recoveries of 82.03% and 93.21% and a percent variability of dispersion of 6.54% (FDC, 2006c) which however could not be reproduced in succeeding trials. Validation studies showed vitamin A recoveries of 39.37% to 42.37% for Trial 1 and 35.38% to 39.90% for Trial 2 and percent variability of 3.87% and 6.90% (FDC, 2006e). The product temperature at the cooling tank was 55 – 65 o C. This was lower than the product temperature at the original point of addition of fortificant at the stainless steel vessel prior to the grinding step which ranged from 81.5 o C to 82.1 o C. Addition of the fortificant to the filler tank resulted in a high variability of dispersion of the vitamin A of 19.88%. The poor dispersion was also reflected in abnormally high vitamin A recoveries of 111.76% to 162.5%. It was noted that the filler tank mixer did not reach the bottom of the vessel as a result of which, the initial volume of product which flowed to the bottom of the tank had to be manually mixed (FDC, 2006d). Although the desired vitamin A recovery was not obtained in this study, it showed that in carrying out the process, the ratio of fortificant to product volume should be kept as small as possible, the point of addition of the fortificant should carefully consider product temperature and the appropriateness of the mixer desing should be evaluated. 144

CHAPTER 5b<br />

IMPROVEMENT OF A PROCESS<br />

FOR THE <strong>VITAMIN</strong> A FORTIFICATION OF<br />

STABILIZED <strong>PEANUT</strong> <strong>BUTTER</strong><br />

FOR A LARGE COMPANY<br />

Gertrude M. Agustin 1<br />

Alicia O. Lustre 2<br />

Liza C. Tenorio 3<br />

and<br />

Anna V.A. Resurreccion 4<br />

1 Acting Division Chief, Food Development Center, 1632, Philippines<br />

2 Co-Principal Investigator USAID-Peanut CRSP; Director , Food Development Center, 1632, Philippines<br />

3 Research Specialist, Food Development Center, 1632, Philippines<br />

4 Principal Investigator USAID-Peanut CRSP; Pr<strong>of</strong>essor, University <strong>of</strong> Georgia, Griffin, Georgia 30223-1797, USA<br />

143

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