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

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.
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