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

the first grinding, and (b) in the peanut butter at the start of final mixing before the product is filled into
the bottles. Fortification levels used were 1/3, 2/3 and 100% of Philippine RENI for male adult using
vitamin A palmitate. Peanut butter samples were taken at the middle of filling and analyzed for vitamin
A analysis.
Another trial production was conducted using higher levels of 100, 200 and 300% of the RENI
since vitamin A analysis showed very low retention (see Table 1.2). Also, the time of mixing (5, 10 and
15 min) after the fortificant was added to the peanut butter that would give the highest retention was
likewise determined since there was a possibility of even distribution of the fortificant. Verification
studies were conducted at 175% fortification level in commercial scale.
Preliminary Studies
RESULTS
Results of the consumer acceptability tests conducted on peanut butter samples produced from
peanuts roasted at different temperatures for different periods of time during the preliminary experiments
indicated that roasting at 140°C for 60 min resulted in a peanut butter that is most acceptable to
consumers. This peanut butter sample is the same peanut butter sample preferred by the industry
collaborator.
Vitamin A Fortified Peanut Butter – Pilot Scale
Initial studies on the type and level of fortificant to use are shown in Table 1.1. The fortificants
are known to be sensitive to heat, light and oxidation. Between vitamin A palmitate and beta-carotene,
the former is the more bioavailable form of vitamin A. Though carotenoids are used as sources of
vitamin A, the high conversion factor of beta-carotene to retinol and the bioavailability of carotenoids are
greatly affected by the vitamin A status of the individual and by dietary composition (FAO, 1996). In
terms of cost, vitamin A palmitate costs only $75/Kg (Astrec, 2002) while beta-carotene 30%, costs
$238/Kg (Co, 2002).
Pilot scale trials conducted in FDC indicated that recovery of vitamin A in the product were
minimal and were not able to meet the target vitamin A level in the fortified product of 175 μg RE for two
servings (80 g). A fortification level greater than 20% above just right was needed to provide 1/3 of the
daily requirement of the vitamin after processing. Since vitamin A palmitate in the oily preparation was
advantageous in terms of cost, bioavailability and stability, the use of vitamin A palmitate at levels higher
than 20% above just right was recommended.
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