Light Butter was Produced at Erciyes University with the Support of TUBITAK.

Light butter was produced at Erciyes University with the support of TÜBİTAK. With the support of TÜBİTAK, the calorie of butter was reduced by 50 percent by using natural food fibers that contain fat.
Thus, patients with high blood pressure and atherosclerosis can easily consume butter. A patent application was made for the study, which is the first in the world.

EVERYONE CAN CONSUME

Assoc. Dr. Mahmut Doğan succeeded in producing butter with reduced calories in the project he worked with the support of TÜBİTAK so that butter can be consumed by patients with high blood pressure and atherosclerosis. Stating that butter is very beneficial for health, but it is not consumed because it triggers diseases such as obesity and cardiovascular disease, Doğan said:

CONSUMPTION DECREASED

“Butter is an important food. In recent years, it is known that there has been a decrease in butter consumption, with the thought that it increases cholesterol. When people realized the relationship between the nutrients they consume and a healthy life, they avoided butter consumption, citing cholesterol and cardiovascular diseases. In addition, the consumption trend of dietetic, low-fat and fiber foods has increased. That's why we started working with the idea that making some functional changes in butter can positively affect consumption.”

THE TASTE HAS NOT CHANGED

Stating that they produced models of prebiotic breakfast butter and cream with reduced calories, with the project supported by TÜBİTAK ARDEB with approximately 100 thousand TL, Doğan said, “We produced models using fat additives in order to add functional properties to butter and cream.”
butter

 

Source : Hurriyet

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