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 ...
CHAPTER 1 VITAMIN A FORTIFICATION OF UNSTABILIZED PHILIPPINE PEANUT BUTTER BY DIRECT ADDITION Flor Crisanta F. Galvez 1 Ma. Leonora dL. Francisco 2 Alicia O. Lustre 3 and Anna V. A. Resurreccion 4 1 Former Dean, College of Home Economics, University of the Philippines (UP), Diliman 1101, Philippines 2 Assistant Professor, Dept. of Food Science and Nutrition, UP Diliman, 1101, Philippines 3 Co-Principal Investigator USAID-Peanut CRSP; Director, Food Development Center, 1632, Philippines 4 Principal Investigator USAID-Peanut CRSP; Professor, University of Georgia, Griffin, Georgia 30223-1797, USA 25
ABSTRACT Experiments were conducted in Food Development Center (FDC) to develop a procedure on fortifying the industry collaborator’s peanut butter with vitamin A. The industry collaborator in this study manufactures the most popular brand of peanut butter and it is the most widely consumed peanut butter in the Philippines. When the vitamin A-fortified peanut butter is introduced in the market, it is expected to contribute to the solution of a micronutrient-deficiency problem in the country. The temperature (130, 140, 150°C) and time (40, 50, 60 min) of roasting peanuts after dryblanching to produce a peanut butter that is most acceptable to consumers was optimized using a 3x3 full factorial experiment in pilot scale production. For the fortification of peanut butter, vitamin A palmitate and beta-carotene were used as fortificants at different concentrations to determine the most cost-effective fortificant to use that will meet Philippine regulations for vitamin A fortification of foods. Results of the preliminary experiments were applied and modified in commercial scale using the manufacturing facilities of an industry collaborator. Different levels of fortification with vitamin A palmitate (1/3, 2/3, 100% of Philippine RENI for male adult) and at 100, 200 and 300% levels of fortification in a commercial scale were undertaken. The time of mixing (5, 10 and 15 min) after the fortificant was added to the peanut butter that will result in highest retention was likewise determined. Verification studies were conducted at 175% fortification level in commercial scale. Roasting of 20 Kg of dry-blanched peanuts at 140°C for 50 min resulted in a peanut butter that was most acceptable to consumers and to the industry collaborator. In terms of type of fortificant, vitamin A palmitate was found to be more economical to use. A fortification level of 175% of the RENI was sufficient to achieve the recommended level of 1/3 of Philippine RENI per serving in vitamin A-fortified foods in the Philippines. Commercial scale production using 4.8 g vitamin A palmitate for every 120 Kg peanut butter added during the final mixing before dispensing product into jars is the recommended procedure. The technology transfer of the vitamin A fortification of unstabilized peanut butter to the industry collaborator was not immediately conducted. Peanut-CRSP investigators decided to further investigate the low % recovery of the vitamin A in the product. 26
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- Page 18 and 19: LIST OF TABLES Chapter 1. Vitamin A
- Page 20 and 21: Chapter 4. Vitamin A Fortification
- Page 22 and 23: Table 8.4 Physical evaluation (oil
- Page 24 and 25: Chapter 5a. Improvement of a Proces
- Page 28 and 29: INTRODUCTION Physical and mental de
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- Page 36 and 37: Table 1.2 Percent vitamin A recover
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- Page 40 and 41: APPENDIX A COLLABORATION AND CONFID
- Page 42 and 43: Proposed by: The Food Development C
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- Page 56 and 57: Prepare dyed oil by adding ½ teasp
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- Page 64 and 65: used. From each production batch, o
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CHAPTER 1<br />
<strong>VITAMIN</strong> A FORTIFICATION<br />
OF UNSTABILIZED PHILIPPINE<br />
<strong>PEANUT</strong> <strong>BUTTER</strong> BY DIRECT ADDITION<br />
Flor Crisanta F. Galvez 1<br />
Ma. Leonora dL. Francisco 2<br />
Alicia O. Lustre 3<br />
and<br />
Anna V. A. Resurreccion 4<br />
1 Former Dean, College <strong>of</strong> Home Economics, University <strong>of</strong> the Philippines (UP), Diliman 1101, Philippines<br />
2 Assistant Pr<strong>of</strong>essor, Dept. <strong>of</strong> Food Science and Nutrition, UP Diliman, 1101, Philippines<br />
3 Co-Principal Investigator USAID-Peanut CRSP; Director, 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 />
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