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

The study was carried out in three phases as follows: (1) Preliminary trials to measure dispersion
of the fortificant, (2) Laboratory trials at FDC to establish level of fortificant addition and (3) Trials at the
Industry Collaborator’s Plant for the pilot-scale production of premix and fortified peanut butter.
Preliminary Trials
A dye test procedure was developed to determine the extent of dispersion of the fortificant in the
premix and of the premix in the final fortified product. Annatto powder was the dye used to color the oil
that was added to plain peanut butter to simulate premix preparation. The same additive was used to
color the peanut butter that was added to plain peanut to simulate the final fortification step. Plain peanut
butter used in this study was prepared following the procedure of Galvez et al. (2000). Raw shelled
peanuts were dry-blanched, i.e. roasted at 140 o C for 25 min in a peanut roaster (Kosuge Takkosho,
Japan), air cooled in a stainless steel table with the aid of a fan, manually de-skinned and sorted for
discolored and damaged kernels. The sorted blanched peanuts were subjected to further roasting in the
same peanut roaster at 140 o C for about 60 min then air cooled in a stainless steel table with the aid of a
fan. The roasted peanuts were transferred to a food cutter Model FC 3803H (Fujimak Fujichubo Setsubi
Co., Ltd, Japan) and chopped to a size of about 5 mm. Sugar was added to roasted peanuts at a weight
ratio of 1:4 and mixed together manually after which the mixture of dry ingredients was passed through a
colloid mill (PUC-PROBST and Class, RASTATT Baden, West Germany) two times, first at setting #2
for the coarse grinding then at setting #0 for the fine grinding. The schematic diagram of the procedure
for the preparation of plain peanut butter at FDC is shown in Fig. 2.1.
Preparation of Dyed Products
Dyed oil was prepared by adding ¼ teaspoon of annatto powder to 5 g of oil with constant stirring
until the color of the oil turned reddish orange. Dyed peanut butter was prepared by adding 1 ½
tablespoons of annatto powder to 60 g of plain peanut butter, while constantly stirring the mixture until
the color of the peanut butter turned reddish orange.
Methods of Dye Addition
Two methods of dye addition were tested as follows: (1) Direct addition of dyed oil to plain
peanut butter in a manner that simulates the addition of the fortificant to plain peanut butter during premix
preparation and (2) Direct addition of dyed peanut butter to plain peanut butter in a manner that simulates
the dilution of the premix with plain peanut butter during the preparation of the final fortified product.
In the direct addition of dyed oil to plain peanut butter to simulate premix preparation, 2.7183g of
dyed oil was directly added to 3 kg of plain peanut butter then mixed for 5 min using a Hobart vertical
mixer Model HCM 300 (Hobart Corporation, Troy, Ohio, U.S.A.). The mixture was visually observed
for presence or absence of reddish orange streaks at the top, middle and bottom portions of the peanut
butter and at the sides and bottom of the mixer. Adhering peanut butter at the sides of the mixer was
scraped off with a plastic spatula then added back to the mixture. The mixture was subjected to further
mixing for another 5 min then evaluated for uniform dispersion by visual observation. Fig. 2.2 shows a
schematic diagram of the dye test procedure for the addition of dyed oil to plain peanut butter. Results
are shown in Table 2.1.
In the direct addition of dyed peanut butter to plain peanut butter to simulate the final fortification
step, 60 g of dyed peanut butter was directly added to 3 Kg of plain peanut butter, corresponding to a
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