[Replacement of peanut oil used for the fortification of sugar with vitamin A for other vegetable oils available in Central America].
The objective of this study was to determine the technical feasibility of replacing the peanut oil used in the preparation of the premix to fortify sugar with vitamin A, for other vegetable oils available in Central America. For this purpose, cottonseed, soybean, corn and African Palm oils were tested. Premixes were prepared using each one of the oils and stored for evaluation during a six-month period. A premix prepared with peanut oil was used as a control. It was found that the stability of vitamin A was similar in all premixes; less than 10% of the original activity was lost through the duration of the study. The physical characteristics of the premixes were also acceptable, with the exception of the one containing soybean oil which became caked and rancid. The peroxide content of the oils contained in the premixes increased throughout the study period. The lowest level of oxidation occurred in the premix made with African Palm oil. Its peroxide content changed only from 1.4 to 8.8 mEq/kg of oil. In contrast, that containing soybean oil showed the greatest change in peroxide from 2.8 to 130.0 mEq/kg of oil. It was concluded that it is indeed technically feasible to substitute the peanut oil by another vegetable oil, which should be low in peroxides and of high stability. Furthermore, it should not alter significantly the stability of the vitamin A contained in the premix during storage. On this basis, the African Palm oil was the most suitable one.
D010367:Arachis; D002241:Carbohydrates; D002489:Central America; D005524:Food Technology; D005527:Food, Fortified; D010938:Plant Oils / Q000600:supply & distribution; D014801:Vitamin A
D002241:Carbohydrates; D010938:Plant Oils; D014801:Vitamin A
Sustitución del aceite de maní usado para la fortificación de azucar con vitamina "A" por otros aceites vegetales disponibles en Centroamérica.