VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...
VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ... VITAMIN A FORTIFIed PEANUT BUTTER - The Official Website of ...
INTRODUCTION Vitamin A deficiency continues to be a public health problem in the Philippines, as evidenced by the 34% subclinical prevalence of the disorder (Solon, 1998). The vitamin A intake of the population is low in both urban and rural areas and vitamin A is consumed mostly in the form of provitamin A carotenoids. Low fat intake and high prevalence of infections and parasitic infestations further compound this situation (Solon, 1998). In most developed countries, food fortification programs are established to provide optimal health. In the Philippines, however, food fortification is done to address nutrient deficiencies in the general population. The Philippine Plan of Action for Nutrition includes fortification of staple foods and widely consumed food products (Solon, 1998). The Sangkap Pinoy Seal Program sponsored by the Philippine Department of Health (DOH) encourages food manufacturers to fortify food products with essential micronutrients such as vitamin A, iodine and iron. Products in the Philippines, which passed government standards on vitamin A fortification, were authorized to use a seal of acceptance known as Sangkap Pinoy Seal (SPS) (DOH, 2000). Foods in the Philippines that were fortified with vitamin A included margarine, noodles, milk, biscuits, weaning foods (Nutrition Center of the Philippines, 2001), monosodium glutamate and wheat bun (Solon et al., 1985; 2000). According to the Guidelines on Micronutrient Fortification of Processed Foods (Administrative Order No. 4-A, Series of 1995, Department of Health), a level of vitamin A added to foods should supply at least one third (33%) of the Recommended Daily Allowance (RENI) of the target consumer but shall not exceed 150% of the RENI per prescribed serving(s) likely to be consumed everyday. Peanuts are popular food items in the Philippines and peanut butter is the most widely consumed peanut product, making it a good vehicle for fortification. Types of peanut butter available in the local market are the natural (unstabilized) type and firm (stabilized) peanut butter. A recent survey on peanut butter consumption in the Philippines revealed that both low-income and middle-income families preferred the firm peanut butter (Galvez et al, 2002b). The survey likewise showed that the respondents were willing to buy vitamin A-fortified peanut butter and pay as high as 1.00 Philippine peso additional price for the product. In a study of fortification of peanut butter with vitamin A by Galvez et al. (1999) they recommended a 175% of the RENI target fortification using an oily preparation of vitamin A palmitate for peanut butter, which provided at least 1/3 of the RENI for vitamin A. Fortification at lower than the recommended level of fortification (175% of RENI) resulted in vitamin A retained in the sample lower than the recommended minimum of 1/3 of the RENI for vitamin A. Freeman and Singleton (1952) as cited by Hinds et al. (1994) discussed that stabilizers in peanut butter prevent gravitational separation of less dense oil from solid particles during storage at ambient temperatures. Stabilizers used for peanut butter include partially hydrogenated vegetable oils, monoglycerides, diglycerides of vegetable oils, or a combination of these oils (Woodroof, 1983). Imported commercial stabilizers such as Fix-X are currently used in the U.S. for stabilized peanut butter. Fix-X is not available in the Philippines and produced by P&G (Ohio, U.S.A.) for exclusive use in their products (Hinds et al, 1994). Galvez et al. (2002a) compared several locally available stabilizers with Fix-X . Based on the results of this study, one stabilizer was chosen to compare its performance in vitamin A-fortified stabilized peanut butter so that a recommendation may be given to peanut processors as to the stabilizer that is available in the Philippines that may be used in these products. 83
OBJECTIVES This study was conducted to develop a vitamin A fortified stabilized peanut butter that can provide 175 µg RE per day. Specific objectives were to: (1) establish the amount of the fortificant to produce a stabilized peanut butter with at least 1/3 and maximum of 100% Philippine RENI for vitamin A, (2) compare the performance of a locally available stabilizer with an imported brand in terms of amount of vitamin A retained in stabilized peanut butter, and (3) determine the most cost-effective fortificant in stabilized peanut butter. Experimental Design METHODS Three factors: type of fortificant, level of fortification and brand of stabilizer, were studied. The factors were studied in a 3x3x2 full factorial experiment. The experiment was replicated twice. The experimental design used in the study is shown in Table 3.1. Test Materials Three fortificants that included: (1) an oily preparation of vitamin A palmitate, 1,000,000 IU (F. Hoffman-La Roche, Ltd., Basel, Switzerland); (2) microencapsulated or dry vitamin A palmitate beadlets, 170,729.17 IU, Type 250 CWS/F (Wright Nutrition, Inc., Crowley, Louisiana, U.S.A.); and (3) powdered beta-carotene 10% CWS (F. Hoffman-La Roche, Ltd., Basel, Switzerland) were used. The fortificants were incorporated in the peanut butter preparations at three levels: 70%, 140% and 210% of the 525 µg RE Recommended Daily Allowance or RENI for Filipino male adult. Two commercial stabilizers (imported and locally available) were used in the experiment. Fix- X (mp = 65.5°C, P&G, Ohio, U.S.A.) is a fully hydrogenated blend of rapeseed and cottonseed oils containing 33-37% C22:0 (behenic acid). Myvatex monoset® (mp = 63°C, Malabon Long Life, Inc., Manila, Philippines) is also a fully hydrogenated rapeseed and cottonseed oil blend, containing high erucic acid. 84
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- Page 48 and 49: ABSTRACT Experiments were conducted
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- Page 74 and 75: REFERENCES AOAC. 1995. Official Met
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- Page 100 and 101: ABSTRACT Chocolate-peanut spread wa
- Page 102 and 103: OBJECTIVES This study was undertake
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OBJECTIVES<br />
This study was conducted to develop a vitamin A fortified stabilized peanut butter that can<br />
provide 175 µg RE per day. Specific objectives were to: (1) establish the amount <strong>of</strong> the fortificant to<br />
produce a stabilized peanut butter with at least 1/3 and maximum <strong>of</strong> 100% Philippine RENI for vitamin<br />
A, (2) compare the performance <strong>of</strong> a locally available stabilizer with an imported brand in terms <strong>of</strong><br />
amount <strong>of</strong> vitamin A retained in stabilized peanut butter, and (3) determine the most cost-effective<br />
fortificant in stabilized peanut butter.<br />
Experimental Design<br />
METHODS<br />
Three factors: type <strong>of</strong> fortificant, level <strong>of</strong> fortification and brand <strong>of</strong> stabilizer, were studied. <strong>The</strong><br />
factors were studied in a 3x3x2 full factorial experiment. <strong>The</strong> experiment was replicated twice. <strong>The</strong><br />
experimental design used in the study is shown in Table 3.1.<br />
Test Materials<br />
Three fortificants that included: (1) an oily preparation <strong>of</strong> vitamin A palmitate, 1,000,000 IU (F.<br />
H<strong>of</strong>fman-La Roche, Ltd., Basel, Switzerland); (2) microencapsulated or dry vitamin A palmitate beadlets,<br />
170,729.17 IU, Type 250 CWS/F (Wright Nutrition, Inc., Crowley, Louisiana, U.S.A.); and (3) powdered<br />
beta-carotene 10% CWS (F. H<strong>of</strong>fman-La Roche, Ltd., Basel, Switzerland) were used. <strong>The</strong> fortificants<br />
were incorporated in the peanut butter preparations at three levels: 70%, 140% and 210% <strong>of</strong> the 525 µg<br />
RE Recommended Daily Allowance or RENI for Filipino male adult.<br />
Two commercial stabilizers (imported and locally available) were used in the experiment. Fix-<br />
X (mp = 65.5°C, P&G, Ohio, U.S.A.) is a fully hydrogenated blend <strong>of</strong> rapeseed and cottonseed oils<br />
containing 33-37% C22:0 (behenic acid). Myvatex monoset® (mp = 63°C, Malabon Long Life, Inc.,<br />
Manila, Philippines) is also a fully hydrogenated rapeseed and cottonseed oil blend, containing high<br />
erucic acid.<br />
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