{"id":866,"date":"2022-02-04T10:56:00","date_gmt":"2022-02-04T03:56:00","guid":{"rendered":"https:\/\/sdgs.rmutp.ac.th\/?p=866"},"modified":"2023-11-09T04:16:07","modified_gmt":"2023-11-09T04:16:07","slug":"rmutp-lecturer-conducted-research-on-soybean-tofu-yogurt-enhancing-the-novel-food-industry-with-no-additives-and-anti-aging-properties","status":"publish","type":"post","link":"https:\/\/www.rmutp.ac.th\/en\/rmutp-lecturer-conducted-research-on-soybean-tofu-yogurt-enhancing-the-novel-food-industry-with-no-additives-and-anti-aging-properties\/","title":{"rendered":"RMUTP Lecturer conducted research on “Soybean Tofu Yogurt: Enhancing the Novel Food Industry with No Additives and Anti-aging Properties.”"},"content":{"rendered":"\n
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Soybean butter is a popular food due to its widespread appeal across all genders and ages. It boasts a delicious and aromatic taste, while being a rich source of protein, vitamins, and minerals. Furthermore, soybean butter can be incorporated into various dishes and cuisines. However, excessive consumption of soybean butter may lead to an intake of high levels of fats and calories, which could pose challenges for individuals with health concerns or those seeking weight management.
In light of these considerations, Assoc. Prof. Dr. Sirirat Panitch, a faculty member of the Chemistry Department at the Faculty of Science and Technology, Mahidol University Phaya Thai Campus, has pioneered research and development of a novel food product \u2013 “Soybean Tofu Butter,” which offers health benefits for people of all ages and genders.
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Assoc. Prof. Dr. Sirirat Panitch stated that the concept for the product emerged from earlier research involving soybean milk. The research, supported by funding from Mahidol University Phaya Thai Campus, uncovered that soybean possesses exceptional properties compared to other legumes. It is rich in essential amino acids, including omega-3, -6, and -9 fatty acids, as well as essential minerals and nutrients beneficial for bone health, skin, and muscles. Recognizing these advantages, the team focused on developing a soybean-based butter product that capitalizes on these inherent qualities while avoiding the addition of other enhancing ingredients. The innovation, known as “Roasted Soybean Tofu Butter,” was achieved by meticulously controlling temperature and timing during production and combining a soaking process in a sodium carbonate solution to eliminate the characteristic green odor associated with soybeans. The result is a uniquely aromatic, sweet, and easily consumable butter with a smooth texture and light brown color.
Furthermore, analyses of the roasted soybean tofu butter showed a fat content of 52.14%, carbohydrate content of 13.8%, and a high protein content of 27.79%. It contained crucial amino acids, such as leucine, which supports growth and repair of tissues like bones, skin, and muscles. The butter also exhibited valuable minerals like magnesium, calcium, and iron, in addition to its antioxidant potential.<\/p>\n<\/div>\n<\/div>\n\n\n\n


Assoc. Prof. Dr. Sirirat Panitch concluded by highlighting the potential health benefits of roasted soybean tofu butter, emphasizing its role in fighting free radicals and countering premature aging. This innovative soybean-based food product can serve as a nutritious alternative for those aiming for a healthier lifestyle or managing excessive fat intake. It can be enjoyed on bread or as an ingredient in various dishes. The patent application for this invention has been submitted, and those interested in learning more can contact Assoc. Prof. Dr. Sirirat Panitch directly.<\/p>\n\n\n\n