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

Table 3.5 Analysis of the individual effects of the level of fortification (ANOVA) and brand of
stabilizer (t-Test) on the amount of vitamin A retained in stabilized peanut butter
after processing per fortificant used
Factors
A. Level of
fortification 2
70% RENI
140% RENI
210% RENI
B. Brand of stabilizer
(t-Test)
Vitamin A Palmitate
(oily preparation)
Means 1
38.10b
63.50b
98.01a
p-value Means 1
0.0081 5
0.6375
Vitamin A Palmitate
(microencapsulated)
Beta-carotene (10%)
p-value Means 1
p-value
32.76c
49.10b
63.96a
0.0007 5
0.9523
67.34c
137.18b
261.56a
Myvatex monoset® 3
Fix-X 4
64.05
48.50
120.09b
69.03
48.71
190.62a
1
Means within each factor in a column followed by the same letters are not significantly different at 5% .
2
Based on the RENI for Filipino male adult= 525 μg RE
3
Local brand
4
Imported brand
5
Significant at 5% level
0.0001 5
0.0001 5
Although higher (36.57-175.37% RENI) amount of vitamin A was retained in peanut butter
samples stabilized with Fix X, as discussed previously, all samples retained at least one-third of RENI
of vitamin A. Moreover, since the % vitamin A retention in all stabilized peanut butter samples did not
significantly differ (Table 3.6), this demonstrates that Myvatex monoset® can be substituted to Fix X in
stabilized peanut butter fortified with vitamin A that will give at least 1/3 of RENI.
The study by Chapman et al. (1998) on vitamin A degradation in chocolate milk stabilized with
carrageenan, showed that colloidal suspensions effectively scattered light, thus, minimized
photooxidation of vitamin A. Stabilization of the peanut butter with the stabilizers containing rapeseed
and cottonseed oils was shown to be through a fat crystal network or matrix, which held peanut solids in
suspension (Aryana et al., 2000). This matrix may also help prevent photooxidation of vitamin A in the
product upon storage.
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