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

variety from Vietnam, provided by the industry collaborator) were first dry-blanched following the
procedure established by Peanut-CRSP team in 2002 (results are published in Monograph Series No. 3).
Raw peanuts were dry-blanched at 140°C for 25 min using a prototype roaster (manufactured by Kosuge
Takkosho, Japan), cooled, de-skinned and sorted for discolored and damaged kernels. Sorted peanuts
were then roasted using the roasting conditions specified above. The roasted peanuts were then processed
into peanut butter. Roasted peanuts were first chopped using the silent cutter (Model FC-380-3H,
Fujimak, Japan). White sugar (20% w/w) was added to the chopped peanuts and the mixture was passed
through the colloid mill (TUC/PROBST & CLASS – Rastatt, Baden, West Germany) that was set at no.2.
The slurry was again passed through the colloid mill for a second time at 0 setting. Peanut butter samples
were collected in jars and petri dishes and stored until use.
A preliminary meeting with the collaborator was initiated to determine the color reference that
approximated the color of peanut butter that the collaborator produces. The peanut butter samples were
presented and the collaborator preferred the peanut butter sample that was prepared by roasting at 140°C
for 60 minutes with the color closest to the peanut butter color that they produce.
To determine the most acceptable peanut butter to Filipino consumers, a consumer acceptability
test was conducted to determine the roasting parameters that will give the peanut butter that is most
acceptable to Filipino consumers. A color rating test was conducted with 50 untrained panelists using a
150-mm unstructured line scale with “extremely light” to “extremely dark” color as anchors at both ends,
followed by a question on whether they considered the sample as peanut butter to be answered by
“definitely yes, this sample is a peanut butter”, “maybe it is a peanut butter” or “definitely no, this sample
is not a peanut butter” (Appendix B). All consumer tests were conducted under an environmentally
controlled condition in individual partitioned booths in a sensory evaluation laboratory at the College of
Home Economics, University of the Philippines.
Vitamin A Fortified Peanut Butter – Pilot Scale
Peanut butter was produced in pilot scale at the Food Development Center (Fig. 1.1). Twenty
kilograms of peanuts (large seed variety from Vietnam, provided by the industry collaborator) were dryblanched
at 140°C for 25 min using a prototype roaster (manufactured by Kosuge Takkosho, Japan),
cooled, de-skinned and sorted for discolored and damaged kernels. Blanched, sound, sorted peanuts were
roasted based on the results of consumer acceptability and collaborator’s preference. The roasted peanuts
were chopped using a meat silent cutter (Model FC-380-3H, Fujimak, Japan). Sugar (white, refined) and
chopped roasted peanuts were weighed separately and mixed. The mixture was passed through a colloid
mill (TUC/PROBST & CLASS – Rastatt, Baden, West Germany) at #2 setting for the first grinding.
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