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

Table 1.2 Percent vitamin A recovered and amount of vitamin A (based on % RENI 1 ) retained
after processing of peanut butter fortified with vitamin A palmitate at different
levels of fortification using different methods of addition during commercial studies.
Level of Vitamin A
added
1/3 of RENI
1/3 of RENI
2/3 of RENI
2/3 of RENI
100% of RENI
Point of
Addition 2
% of RENI for Vitamin A % Recovery
retained in product
In peanut butter 6.41 20.00
In sugar and peanuts 5.01 15.70
In peanut butter 12.41 18.10
In sugar and peanuts 9.42 13.73
In peanut butter 14.95 14.86
100% of RENI In sugar and peanuts 14.62 13.54
1
Based on RENI of male adult = 525 μg RE (de Guzman et al., 1996).
2
In the peanut butter at the start of mixing before the product is filled into the bottles; in peanuts and sugar before
fine grinding.
Table 1.3 Percent vitamin A recovered and amount of vitamin A (based on % RENI) retained
after processing of peanut butter fortified with vitamin A palmitate at different levels
of fortification during commercial studies 1
% Level of Fortification
100
200
% of RENI for
Vitamin A retained in product
% Recovery
14.32 14.00
42.06 21.00
300 687.08 229.00
1 Fortificant was added during final mixing before filling into bottles.
Results also showed that there was a possibility of uneven distribution of fortificant in the
product. There was a 229% vitamin A retention in peanut butter that was fortified at 300% level. This
result seems to indicate that the very low retention rates may actually be due to problems related largely
to the inability of the process to ensure the homogeneous distribution of the fortificant in the product.
The mixing time was thought to have an effect in the homogeneous distribution of the fortificant
in the product. Longer mixing times of up to 15 min were employed to determine if better retention rates
will be obtained. However, the sampling scheme, which involved getting the samples from the middle
part of the production batch, was still followed. It would have been ideal to analyze all the samples. The
cost of analysis and the time to do analysis of all products prevented the researchers from doing this.
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