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

atch, one sample each was taken at the start, middle and end of filling and analyzed for vitamin A
content. Suitability of the industry collaborator’s Hobart mixer for the preparation of premix was
evaluated based on % vitamin A recovery and uniform dispersion of the fortificant in the premix. Results
are shown in Table 2.6.
Experiment 4: Determination of the appropriate fill-volume of the industry collaborator’s
Horizontal Mixer for the commercial production of fortified peanut butter.
This experiment was conducted to establish the fill-volume of the Horizontal mixer of the
industry collaborator that would give good recovery and dispersion of the premix in fortified peanut
butter. In order to reduce cost, performance of the mixer was initially tested using premix prepared at
FDC. Three production volumes were tested, 10, 80 and 100 Kg.
In the 10 Kg batch, fortified peanut butter was prepared in two production batches (Trials 1 and
2) by mixing premix to plain peanut butter following the procedure described in Fig. 2.7. Two proportions
of premix to plain peanut butter were used, 1:22 for the first trial and 1:18 for the second trial. From each
production batch, one sample each was taken at the middle and end of filling to evaluate uniform
dispersion of the premix in the final fortified product. Results are shown in Table 2.7.
In the 80 Kg batch, fortified peanut butter was prepared by mixing premix to plain peanut butter
following the procedure described in Fig. 2.7. A 1:12 and 1:50 proportion of premix to plain peanut
butter proportions were used for the first and second trials, respectively. This production volume was
tested as this was the level where the peanut butter was just enough to cover the blades of the mixer. For
each production batch, only one sample was analyzed for vitamin A content. Results are shown in Table
2.7.
In the 100 Kg batch, fortified peanut butter was prepared using a 1:50 premix to plain peanut
butter proportion following the procedure described in Fig. 2.7. This production volume was tested upon
the request of the industry collaborator as this was the usual volume used in their production. Result is
shown in Table 2.7.
Experiment 5: Determination of the effect on vitamin A recovery and dispersion of using premix
prepared from two different types of mixers.
Experiments were conducted to determine the effect of using premix prepared from two different
types of mixers, on vitamin A recovery and dispersion of the premix in the final fortified product.
Production of fortified peanut butter using premix prepared from the horizontal mixer of the
industry collaborator. Fortified peanut butter was prepared in three production batches (Trials 1, 2 and 3)
following the procedure described in Fig. 2.7. For trial 1, a 1:100 proportion of premix to plain peanut
butter was used, from which one sample each was taken at the middle and end of filling. In trials 2 and 3,
a 1:25 proportion of premix to plain peanut butter was used. From each production batch, one sample
each was taken at the start, middle and end of filling. Premix used in this experiment was prepared from
the horizontal mixer of the industry collaborator. Results are shown in Table 2.8.
Production of fortified peanut butter using premix prepared from the Hobart Planetary mixer of
the industry collaborator. Fortified peanut butter was prepared in four production batches (Trials 1, 2, 3
and 4) following the procedure described in Fig. 2.7. In Trial 1, a 1:50 proportion of premix to plain
peanut butter was used, while for trials 2, 3, and 4, a 1:25 proportion of premix to plain peanut butter was
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