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 ...
Table 5b.4. Vitamin A content, % vitamin A recovery and % variability of fortified stabilized peanut butter processed with the vitamin A fortificant added at the filler tank and at the cooling tank (FDC, 2006d) Sampling point (during filling) Vit. A added (µgRE/g) Treatment 1 (Mixing at filler tank) Vit. A found (µgRE/g) Vit. A recovery (%) Treatment 2 (Mixing at cooling tank) Vit. A added (µgRE/g) Vit. A found (µgRE/g) Vit. A recovery (%) Start 13.41 15.0 111.86 13.41 11.0 82.03 Middle 13.41 21.8 162.57 13.41 12.5 93.21 End 13.41 21.6 161.07 13.41 12.1 90.23 Average 13.41 19.5 145.17 13.41 11.9 88.49 Std. deviation 0.00 3.87 3.87 0.00 0.77 0.77 % Variability 0.00 19.88 19.88 0.00 6.54 6.54 Considering the difference in the results of vitamin A recovery in this study and in the previous study (FDC, 2006b), it was recommended that the results of the Treatment 2 where the fortificant was added at the cooling tank after the 2 nd grinding step, be confirmed through another trial. Study 4. Validation of the recovery and dispersion of vitamin A in fortified sweet and creamy peanut butter prepared by the direct addition of the vitamin A fortificant at the cooling tank. Table 5b.5 shows the vitamin A content, % recovery and % variability of vitamin A in fortified peanut butter prepared with the fortificant added at the cooling tank at a weight ratio of 2.3286 g vitamin A palmitate to ~38.81 Kg peanut butter. 161
Table 5b.5. Vitamin A content and % vitamin A recovery of fortified stabilized peanut butter with the vitamin A fortificant added at the cooling tank at a weight ratio of 2.3286 g vitamin A palmitate to 38.81 Kg peanut butter matrix (FDC, 2006e) Sampling Point (during filling) Vitamin A added (µgRE/g) Trial 1 Trial 2 Vitamin A found (µgRE/g) Vitamin A recovery (%) Vitamin A added (µgRE/g) Vitamin A found (µgRE/g) Vitamin A recovery (%) Start 13.94 5.907 42.37 13.94 5.562 39.90 Middle 13.94 5.488 39.37 13.94 4.932 35.38 End 13.94 5.585 40.06 13.94 4.962 35.60 Average 13.94 5.660 40.60 13.94 5.152 36.96 Std. deviation 0.00 0.219 1.57 0.00 0.360 2.55 % variability 0.00 3.870 3.87 0.00 6.900 6.90 Fortified sweet and creamy peanut butter prepared in Trial 1 resulted in vitamin A contents of 5.907 µgRE/g, 5.488 µgRE/g and 5.585 µgRE/g or an average vitamin A content of 5.66 µgRE/g. Above data corresponded to vitamin recoveries of 42.37%, 39.37% and 40.06% for an average vitamin A recovery of 40.60% and a variability of 3.87%. The low vitamin A recoveries were not comparable with the results of a previous study (FDC, 2006d) where vitamin A recoveries ranging from 82.03% - 90.23% were obtained. The vitamin A recoveries however were found to be comparable to the results of an earlier similar study (FDC, 2006b) where vitamin A recoveries ranging from 43.24% - 3.25% were obtained. The vitamin A added was noted to have uniformly dispersed in the peanut butter matrix as indicated by the low % variability. Based on a serving size of 2 tbsp (or 30 g) per serving at 2 servings per day, the vitamin A contents obtained in this trial ranged from 60 – 64% of the Recommended Energy and Nutrition Intake (RENI) which is equivalent to 3.05 µgRE. When the same fortification process was repeated in Trial 2, vitamin A contents of 5.562 µRE/g, 4.932 µgRE/g and 4.962 µgRE/g were obtained. These values corresponded to vitamin A recoveries of 39.9 %, 35.38 % and 35.96 % giving an average vitamin A recovery of 36.96 % and a variability of 6.9 % (Table 5b.5). As in Trial 1, the vitamin A recoveries were low and the vitamin A added uniformly dispersed in the peanut butter matrix. The low recovery of vitamin A in this study was attributed to the exposure of the product to oxygen incorporated by the mechanical mixing of the fortified product during the cooling process. Technology Transfer and Adoption The improved technology consisting of a four-time addition of the fortificant to peanut butter at the cooling tank was adopted on February 28, 2007. According to the collaborator, the improved technology will also be adopted for its other peanut butter variants. 162
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Table 5b.4. Vitamin A content, % vitamin A recovery and % variability <strong>of</strong> fortified stabilized<br />
peanut butter processed with the vitamin A fortificant added at the filler tank and<br />
at the cooling tank (FDC, 2006d)<br />
Sampling point<br />
(during filling)<br />
Vit. A<br />
added<br />
(µgRE/g)<br />
Treatment 1<br />
(Mixing at filler tank)<br />
Vit. A<br />
found<br />
(µgRE/g)<br />
Vit. A<br />
recovery<br />
(%)<br />
Treatment 2<br />
(Mixing at cooling tank)<br />
Vit. A<br />
added<br />
(µgRE/g)<br />
Vit. A<br />
found<br />
(µgRE/g)<br />
Vit. A<br />
recovery<br />
(%)<br />
Start 13.41 15.0 111.86 13.41 11.0 82.03<br />
Middle 13.41 21.8 162.57 13.41 12.5 93.21<br />
End 13.41 21.6 161.07 13.41 12.1 90.23<br />
Average 13.41 19.5 145.17 13.41 11.9 88.49<br />
Std. deviation 0.00 3.87 3.87 0.00 0.77 0.77<br />
% Variability 0.00 19.88 19.88 0.00 6.54 6.54<br />
Considering the difference in the results <strong>of</strong> vitamin A recovery in this study and in the previous<br />
study (FDC, 2006b), it was recommended that the results <strong>of</strong> the Treatment 2 where the fortificant was<br />
added at the cooling tank after the 2 nd grinding step, be confirmed through another trial.<br />
Study 4. Validation <strong>of</strong> the recovery and dispersion <strong>of</strong> vitamin A in fortified sweet and creamy<br />
peanut butter prepared by the direct addition <strong>of</strong> the vitamin A fortificant at the cooling tank.<br />
Table 5b.5 shows the vitamin A content, % recovery and % variability <strong>of</strong> vitamin A in fortified<br />
peanut butter prepared with the fortificant added at the cooling tank at a weight ratio <strong>of</strong> 2.3286 g vitamin<br />
A palmitate to ~38.81 Kg peanut butter.<br />
161
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