RMUTT student design toy for developing children’s concentration.
14/03/2019
National Science Museum, Research and Service Energy Center, Rajamangala University of Technology Thanyaburi (RSEC-RMUTT) and Thailand Renewable Energy for Community Association (TRECA) to organize a contest for ‘Renewable Energy Bicycle’ with compressed air
14/03/2019
Researchers at RMUTT Invented Bitter Shell Sauce to replace Oysters Sauce with High-Protein and Low Cholesterol.
Bitter shell sauce, work by Mr. Natthachart Phapakul, Researcher and Lecturer in Food and Nutrition, Faculty of Home Economics Technology, Rajamangala University of Technology Thanyaburi (RMUTT), is a product, made from 100% bitter shell by replacing oysters, used for cooking with higher protein and lower cholesterol. Mr. Natthachat Phapakul says that bitter shell is a freshwater aquatic animal that easily found in Thailand and Southeast Asia. It can be used for cooking with lower cholesterol and has low price due to it is easily cultivated and grow rapidly and resistant to changing weather conditions. When compared to oysters, which have higher cholesterol, are more expensive due to difficulty to cultivate. It does not tolerate sea conditions when the temperature changes and is an aquatic animal with absorbing toxic substances or heavy metals that contaminated in seawater that may be harmful to health if it is consumed for a long time.
Bitter shell sauce have 12% higher protein than oyster sauce and contain only 50 mg per 100 g of cholesterol, which is lower than oyster sauce in the market that contain cholesterol as high as 550 mg per 100 g. Bitter shell sauce are priced at 60% lower than the market price of oyster sauce. In addition, bitter shell sauce products can be used for a variety of food ingredients such as rice, vegetables, meat, etc., and can be used in a variety of cooking methods such as stir-fried, stewed, boiled, steamed, grilled, marinated, etc. It can be produced in the industrial level easily and quickly because the bitter shells are sensitive and resistant to weather conditions.
The Bitter shell sauce research is funded by the National Research Council of Thailand (NRCT) and won the Silver Medal and the Special Prize from the Toronto International Society of Innovation & Advanced Skills (TISIAS) in Canada and from “11th International Warsaw Invention Show” (IWIS 2017) in Warsaw, Poland. Now the bitter shell sauce is in the process of patenting. For more information, please contact Mr. Natthachat Rathapakul, Tel. 089-2521300.
