Peanut butter is a popular food because it appeals to people of all ages. It has a delicious aroma. It also contains a lot of protein, vitamins, and minerals. Peanut butter may also be found in a variety of meals. Although peanut butter is a healthful food, consuming too much of it might increase fat and calorie intake. This might be a concern for people who have health difficulties or want to lose weight.
As a consequence of these issues, Asst. Prof. Dr. Sirirat Panich, Lecturer in the Chemistry Department at Rajamangala University of Technology Phra Nakhon, created, researched, and manufactured Inca star nut butter goods. that can meet the needs of new food creations (novel food) that benefit people of all ages and genders.
According to Asst. Prof. Dr. Sirirat Panich, the idea for the Inca star peanut butter product came from research on milk from the Inca star bean. It was formerly studied and funded by Rajamangala University of Technology. Phra Nakhon, Inca star beans have been proven to be superior to other types of beans in a variety of respects, including being a very high source of plant protein. It contains amino acids, fatty acids (particularly omega 3, 6, and 9), and a variety of minerals that are beneficial to health.
However, the majority of commercially available peanut butters are made from peanuts. Other types of nuts may be mixed in, and other substances, such as oil, including olive oil and coconut oil, may be added throughout the manufacturing process. Peanut butter consumption has been highly caloric. Other substances are added to retain preservatives, which are hazardous to customers’ health. As a consequence, peanut butter manufacture from nuts with high nutritious value on their own and no further additions should be advantageous and give customers with another option. Inca Peanut Butter is made from roasted Inca peanut butter by carefully controlling the temperature and time. Combined with the practice of soaking Inca star beans in sodium carbonate solution to remove the green smell from the beans. As a consequence, the peanut butter has a unique aroma, a simple sweet flavor, and a smooth, soft, light brown texture.
Asst. Prof. Dr. Sirirat said that from the research of Inca star peanut butter that has been developed. It contains 52.14% fat, 13.8% carbohydrates, and 27.79% protein. It also contains a complete set of essential amino acids, with the highest content of leucine, which is involved in the growth and repair process. parts of the body that wear and tear, such as bones, skin, and muscles.
Following that is threonine, which helps with meal metabolism and promotes food absorption in the body. Histidine acid, an essential amino acid in infants. In addition, the kind and quantity of saturated fatty acids in Sacha Inca peanut butter were investigated. The most abundant was palmitic acid, followed by stearic acid as well as the amount of unsaturated fatty acids found in alpha linolenic acid Alpha-linolenic acid had the highest concentration (2.48 g/100 g samples), followed by linoleic acid (23.41 g/100 g samples) and oleic acid (5.53 g/100 g samples). The highest potassium is discovered in 100 grams of mineral-rich samples. Manganese comes next. Calcium is available in levels of up to 2,422 mg/100 grams, which is beneficial to bones and teeth. There is also zinc, iron, and selenium, all of which have antioxidant characteristics. The total phenolic acid content (Phenolic) was determined to establish its antioxidant potential.
Inca Peanut Butter Baked was discovered to have 0.3 mg of phenolic chemicals corresponding to gallic acid/g of sample. According to the antioxidant capacity test (DPPH), the antioxidant capacity was 8.68 mg trolox/100 g of sample. According to the studies, Sacha Inca Peanut Butter eating contributes to anti-oxidant slowing down aging. As a result, Sacha Inca Peanut Butter is regarded as a healthy option. People who wish to reduce weight or who have health concerns due to excess fat should consume it with bread or as an ingredient in other cuisines. “The researcher has already applied for a minor patent for Sacha Inca Peanut Butter.” By applying research expertise to promote items with the ability to compete in the market. in the exotic food business that is free of chemicals and has the best health advantages for consumers. Those interested should contact Prof. Dr. Sirirat Panich at 0 2836 3004 or sirirat.pan@rmutp.ac.th for additional information.” stated Asst. Prof. Dr. Sirirat.
