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 ...
INTRODUCTION Physical and mental deformities, high risk of infection, low work productivity and increased mortality in children are some of the deleterious consequences of micronutrient malnutrition. Principal micronutrients that contribute to malnutrition are vitamin A, iron and iodine. The Food and Agriculture Organization/World Health Organization (FAO/WHO) International Conference on Nutrition (ICN), held in Rome in December 1992, recognized the widespread occurrence of micronutrient deficiencies, particularly in developing countries. The conference recognized food-based approaches as the most effective way to address existing micronutrient deficiencies. Vitamin A deficiency (VAD) has long been recognized in the Philippines. The 4 th National Nutrition Survey conducted in 1993 revealed that 3 to 4 out of 10 preschool-age children and 1 to 2 out of 10 pregnant and lactating women are afflicted with VAD (Kuizon, 1993). It has also been shown that women of reproductive-age living in VAD area frequently report night blindness during pregnancy and/or lactation (Villavieja et al, 2001). The 5 th National Nutrition Survey conducted in 1998 showed little improvement. The recent survey however affirmed that households with lower socioeconomic status (mothers/caregivers who are laborers, unskilled workers, agricultural workers and semi-skilled workers) were found to have higher prevalence of night blindness. This group generally has limited resources and is more often than not, deprived of better quality diets. With the very limited education attained by these women, it is expected that their knowledge is also limited with regard to proper choice of food (Villavieja et al, 2001). Overall, the situation remains a significant public health problem. In response to the current state of micronutrient malnutrition in the Philippines, the Philippine Government, through the Department of Health (DOH) launched a program, the Philippine Plan of Action for Nutrition, as a response to the problems besetting the country. Strategies implemented in the program were (1) “Araw ng Sangkap Pinoy”, periodic administration of high dose vitamin A supplement to children 1-5 years of age and, (2) “Sangkap Pinoy Seal (SPS)” program, a food fortification program where staple foods and widely consumed processed food products are used as vehicles for micronutrient supplementation. The latter strategy was recognized during the 1992 Food and Agricultural Organization (FAO)/World Health Organization (WHO) International Conference on Nutrition as the most viable and cost-effective food-based approach to address existing micronutrient deficiencies (Lofti et al., 1996; Oriss, 1998). With the increasing number and types of processed foods in the market today, coupled with the changing lifestyle and increase in popularity of processed foods, convenience foods are presumably the popular vehicles for fortification. The Philippine’s DOH, as of 1999, through its SPS program, has already approved the use of the seal of acceptance in 26 fortified food products (Villavieja et al., 2001). The Philippine Peanut-CRSP team in 2002 conducted a nationwide survey on peanut butter consumption patterns of Filipinos (results are published in Monograph Series No. 2). This survey was conducted to identify new market opportunities for peanuts and peanut products in the Philippines. The survey included information regarding consumer’s attitudes, behaviors, and concerns regarding vitamin fortication of foods. Results showed that Filipino consumers were, in general, aware and knowledgeable about vitamin A and the presence of vitamin A-fortified food products in the market. They were buying these products and indicated that they would buy vitamin A-fortified peanut butter when this is made 27
available to them. Most of the respondents (>70%) were willing to pay more than PhP 0.25 additional price with a large proportion who were willing to pay more than PhP 1.00. With the products’ popularity among consumers, a study was proposed to an industry collaborator on developing a procedure for vitamin A fortification of their peanut butter. The industry collaborator manufactures the oldest and leading brand of peanut butter in the market today and is characterized as having a sweet, flowing-type peanut butter. OBJECTIVES The objective of this study was to develop a procedure on vitamin A fortification of unstablized peanut butter. Specific objectives were to: (1) determine roasting temperature and time required to produce a peanut butter color similar to the color of peanut butter of the industry collaborator; (2) develop a commercial fortification procedure for an unstabilized peanut butter and; (3) establish the amount of fortificant to be added to unstabilized peanut butter to retain at least 1/3 of the Philippine RENI for vitamin A in the product. Establishment of Industry Collaboration METHODS Consultations between the Food Development Center, University of the Philippines and one peanut product manufacturing company were initially set-up in 1999. This company indicated their desire for collaboration in a study on the fortification of their peanut butter with vitamin A. However, arrangements for the said study did not push through. Another company was contacted and discussions with the owner and top management revealed possible collaboration on the fortification of their peanut butter. The new industry collaborator manufactures the leading brand of “natural” peanut butter in the Philippines. This brand of peanut butter is the oldest in the country and, therefore, the most popular. It is characterized as having a sweet, unstabilized peanut butter. An agreement on the collaboration was drafted, discussed and signed by the representative of the collaborating company, by Dr. Alicia O. Lustre as P-CRSP Principal Investigator and by Dr. Flor Crisanta F. Galvez as P-CRSP Co-Principal Investigator. The agreement on collaboration is shown in Appendix A. This agreement included the details of the responsibilities of each party, the cost-sharing scheme adopted, use of industry facilities for the development of the technology, as well as the agreement of confidentiality. Preliminary Studies A preliminary study was conducted in the laboratory at the Food Development Center (FDC). The objective was to determine the roasting parameters for peanuts to produce a peanut butter that will approximate the color of the collaborator’s peanut butter and also to determine the most acceptable peanut butter to Filipino consumers. A 3x3 full factorial experiment in pilot scale that included roasting temperature (130, 140 and 150°C) and time (40, 50 and 60 min) were conducted. Peanuts (large seed 28
- Page 1 and 2: United States Agency for Internatio
- Page 4: VITAMIN A FORTIFICATION OF PEANUT B
- Page 8 and 9: TABLE OF CONTENTS Page ACKNOWLEDGEM
- Page 10 and 11: F. Statistical Analysis G. Technolo
- Page 12 and 13: Study 1. Preliminary Verification o
- Page 14 and 15: VII. REFERENCES 163 VIII. APPENDIX
- Page 16 and 17: VIII. APPENDICES Appendix A. Risk A
- 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 26 and 27: CHAPTER 1 VITAMIN A FORTIFICATION O
- Page 30 and 31: variety from Vietnam, provided by t
- Page 32 and 33: Two fortificants were used in this
- Page 34 and 35: the first grinding, and (b) in the
- Page 36 and 37: Table 1.2 Percent vitamin A recover
- Page 38 and 39: CONCLUSIONS The study showed that p
- Page 40 and 41: APPENDIX A COLLABORATION AND CONFID
- Page 42 and 43: Proposed by: The Food Development C
- Page 44 and 45: C. FDC and UPCHE shall return all c
- Page 46 and 47: Name_______________________________
- Page 48 and 49: ABSTRACT Experiments were conducted
- Page 50 and 51: INTRODUCTION Vitamin A is an essent
- Page 52 and 53: available for addition to foods mai
- Page 54 and 55: The study was carried out in three
- Page 56 and 57: Prepare dyed oil by adding ½ teasp
- Page 58 and 59: until no trace of the fortificant w
- Page 60 and 61: The vitamin A content present in th
- Page 62 and 63: Weigh required amounts of premix an
- Page 64 and 65: used. From each production batch, o
- Page 66 and 67: Preparation of fortified peanut but
- Page 68 and 69: Table 2.5 Effect on vitamin A recov
- Page 70 and 71: On the other hand, fortified peanut
- Page 72 and 73: Table 2.9 Effect on vitamin A recov
- Page 74 and 75: REFERENCES AOAC. 1995. Official Met
- Page 76 and 77: Procedural Guideline for the Vitami
available to them. Most <strong>of</strong> the respondents (>70%) were willing to pay more than PhP 0.25 additional<br />
price with a large proportion who were willing to pay more than PhP 1.00.<br />
With the products’ popularity among consumers, a study was proposed to an industry collaborator<br />
on developing a procedure for vitamin A fortification <strong>of</strong> their peanut butter. <strong>The</strong> industry collaborator<br />
manufactures the oldest and leading brand <strong>of</strong> peanut butter in the market today and is characterized as<br />
having a sweet, flowing-type peanut butter.<br />
OBJECTIVES<br />
<strong>The</strong> objective <strong>of</strong> this study was to develop a procedure on vitamin A fortification <strong>of</strong> unstablized<br />
peanut butter. Specific objectives were to: (1) determine roasting temperature and time required to<br />
produce a peanut butter color similar to the color <strong>of</strong> peanut butter <strong>of</strong> the industry collaborator; (2) develop<br />
a commercial fortification procedure for an unstabilized peanut butter and; (3) establish the amount <strong>of</strong><br />
fortificant to be added to unstabilized peanut butter to retain at least 1/3 <strong>of</strong> the Philippine RENI for<br />
vitamin A in the product.<br />
Establishment <strong>of</strong> Industry Collaboration<br />
METHODS<br />
Consultations between the Food Development Center, University <strong>of</strong> the Philippines and one<br />
peanut product manufacturing company were initially set-up in 1999. This company indicated their<br />
desire for collaboration in a study on the fortification <strong>of</strong> their peanut butter with vitamin A. However,<br />
arrangements for the said study did not push through. Another company was contacted and discussions<br />
with the owner and top management revealed possible collaboration on the fortification <strong>of</strong> their peanut<br />
butter. <strong>The</strong> new industry collaborator manufactures the leading brand <strong>of</strong> “natural” peanut butter in the<br />
Philippines. This brand <strong>of</strong> peanut butter is the oldest in the country and, therefore, the most popular. It is<br />
characterized as having a sweet, unstabilized peanut butter. An agreement on the collaboration was<br />
drafted, discussed and signed by the representative <strong>of</strong> the collaborating company, by Dr. Alicia O. Lustre<br />
as P-CRSP Principal Investigator and by Dr. Flor Crisanta F. Galvez as P-CRSP Co-Principal<br />
Investigator. <strong>The</strong> agreement on collaboration is shown in Appendix A. This agreement included the<br />
details <strong>of</strong> the responsibilities <strong>of</strong> each party, the cost-sharing scheme adopted, use <strong>of</strong> industry facilities for<br />
the development <strong>of</strong> the technology, as well as the agreement <strong>of</strong> confidentiality.<br />
Preliminary Studies<br />
A preliminary study was conducted in the laboratory at the Food Development Center (FDC).<br />
<strong>The</strong> objective was to determine the roasting parameters for peanuts to produce a peanut butter that will<br />
approximate the color <strong>of</strong> the collaborator’s peanut butter and also to determine the most acceptable peanut<br />
butter to Filipino consumers. A 3x3 full factorial experiment in pilot scale that included roasting<br />
temperature (130, 140 and 150°C) and time (40, 50 and 60 min) were conducted. Peanuts (large seed<br />
28