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

OBJECTIVES
The general objective was to prepare the requirements needed by manufacturers of vitamin A
fortified peanut butter in obtaining a Sangkap Pinoy Seal. The specific objectives were to: (1) verify
stability of the peanut butter premix at ambient conditions at the target holding time of two weeks, (2)
determine stability of vitamin A in fortified peanut butter using the Accelerated Shelf Life Testing
Method, and (3) evaluate documents needed for Sangkap Pinoy Seal application
METHODS
The activity was conducted in two phases: (1) shelf- life testing of the premix and (2) shelf-life
study of fortified peanut butter. In phase 1, the stability of vitamin A in peanut butter premix when stored
at ambient conditions at the target holding time of two weeks was conducted, consisting of production of
the premix and the conduct of the shelf life study. In phase 2, the stability of vitamin A in fortified peanut
butter packed in bottles was conducted through production of the fortified peanut butter and conduct of
the shelf life study.
Shelf-Life Study of the Peanut Butter Premix
Production of the Premix
The premix was prepared by adding 38.86 g of vitamin A palmitate in oil (1.0M IU/g oil, BASF
Philippines, Inc., Carmelray Industrial Park I, Canlubang, Laguna, Philippines) to 40 Kg of plain peanut
butter using the following procedure: Vitamin A palmitate which was pre-heated at 40 o C for 15 minutes
in a water bath was added at the center of plain peanut butter. The plain peanut butter that was used in the
study was prepared by an industry collaborator. The fortificant was manually mixed with plain peanut
butter using a plastic spatula until no trace of the fortificant was visible from the surface of the peanut
butter mixture. The vitamin A palmitate-peanut butter mixture was transferred to a horizontal mixer and
allowed to mix for a total of 10 min.
Shelf-Life Testing of the Premix
The peanut butter premix was subjected to a shelf life study at ambient conditions (≈ 30°C). Two
Kg of premix were packed in 2.5 Kg plastic containers manually. The initial quality of the product was
evaluated for vitamin A content, peroxide value, color and presence of rancid odor prior to its storage.
Periodic evaluation of the product was conducted by trained panelists for changes in color, odor and oil
separation every two days until the product reached the target holding period of 12 days. At the end of 12
days, the premix was evaluated for final vitamin A content, peroxide value, color and odor acceptability.
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