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

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.
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