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

Table 8.6 Development of rancid odor in vitamin A fortified peanut butter packed in transparent
glass tumbler with design during storage at different accelerated temperatures
Storage time
(days)
30 o C 35 o C 40 o C 45 o C
Initial None None None None
21 - 1 - - None
30 - - None -
43 - None - -
62 - - None -
84 - None - -
92 None - None -
127 - None None Slight
136 - - Perceptible
188 Perceptible Slight - Moderate
1 (-) = no evaluation done
Table 8.7 Odor Acceptability of Vitamin A Fortified Peanut Butter packed in transparent glass
tumbler with design during storage at different accelerated temperatures
Storage time
(days)
Acceptability
30 o C 35 o C 40 o C 45 o C
Initial Acceptable Acceptable Acceptable Acceptable
92 Acceptable Acceptable Acceptable Acceptable
127 Acceptable Acceptable Acceptable Unacceptable
136 Acceptable Acceptable Unacceptable -
188 Unacceptable Unacceptable - -
Chemical Characteristics
Table 8.8 shows that there was a loss in the initial vitamin A content of 8.17 μg/g peanut butter
during storage regardless of the storage temperature. Vitamin A degradation occurred faster at
accelerated temperatures as compared to the control. After 28 days in storage at 45 o C, vitamin A loss was
22.28% and 20.81% at 40 o C. At approximately the same storage time, vitamin A loss after 21 days at
35 o C was only 12.12% and 13.46% after 29 days at 30 o C.
From Table 8.9, the peroxide value of fortified peanut butter stored at ambient condition (30 o C)
was found to increase from an initial of 0.11 meq peroxide/Kg of oil to 11.30 meq peroxide/Kg of oil
after 188 days in storage. The final value was found unacceptable based on the 1993 Codex Alimentarius
standards.
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