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

Study 2. Effect of incorporating the fortificant in the cooling tank equipped with a mixer after the
2 nd grinding step in the existing process for peanut butter production of the collaborator.
Table 5b.3 shows the vitamin A contents and vitamin A recoveries of fortified sweet and creamy
peanut butter prepared with the fortificant added at the cooling tank at a mixing time of 5 and 10 min.
Table 5b.3 Vitamin A content and % vitamin A recovery of fortified peanut butter prepared with
fortificant added at the cooling tank at 2 different mixing times (FDC, 2006c)
Sampling Point
(during filling)
Vit. A added
(µgRE/g)
Mixing Time of Fortificant to Peanut Butter Matrix
Treatment 1
(5 min)
Vit. A found
(µgRE/g)
Vit. A
recovery
(%)
Vit. A added
(µgRE/g)
Treatment 2
(10 min)
Vit. A found
(µgRE/g)
Vit. A
recovery
(%)
Start 13.611 5.958 43.77 13.611 5.886 43.250
Middle 13.611 6.215 45.66 13.611 6.150 45.180
End 13.611 8.606 63.23 13.611 5.749 42.240
Average 13.611 6.926 50.89 13.611 5.928 43.560
Std. deviation 0.000 1.460 1.460 0.000 0.204 0.204
% Variability 0.000 21.090 21.090 0.000 3.430 3.430
Fortified sweet and creamy peanut butter processed by the direct addition of the fortificant at the
cooling tank at a mixing time of 5 minutes resulted in vitamin A contents of 5.958 μgRE/g, 6.215 μgRE/g
and 8.606 μgRE/g. Above data corresponded to vitamin A recoveries of 43.78%, 45.66% and 63.23%
and a variability of 21.09%. Both the vitamin A recoveries and % variability were unacceptable as it
indicates non-uniform dispersion of the vitamin A added to the peanut butter matrix. The vitamin A
recoveries obtained in this treatment however were noted to be higher than the 31.84% average vitamin A
recovery obtained in a previous study (FDC, 2006b) where the fortificant was added at the stainless steel
vessel before the 2 nd grinding step in a colloid mill.
On the other hand, mixing of the fortificant with the peanut butter matrix for 10 minutes resulted
in vitamin A contents of 5.886 µgRE/g, 6.150 µgRE/g and 5.749 µgRE/g which corresponded to vitamin
A recoveries of 43.25%, 45.18% and 42.24% (Table 5b.3). The average vitamin A recovery was 43.56%
while the variability was 3.43%. Like Treatment 1, the vitamin A recoveries were relatively low. The
vitamin A added however was noted to have uniformly dispersed in the peanut butter matrix as indicated
by the low percent variability.
A comparative analysis of the results of vitamin A recovery in this study to the 31.84% average
vitamin A recovery obtained in a previous study (FDC, 2006b) where the vitamin A fortificant was added
before the 2 nd grinding step, showed higher vitamin A recoveries when the vitamin A fortificant was
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