Reducing calories, fat, saturated fat and sodium in Myanmar recipes: Effect on consumer acceptance

Non-communicable diseases (NCDs) affect many people in Myanmar where meals often contain high amounts of oil and salt that can lead to obesity and hypertension. Therefore, healthy Myanmar curry recipes and set menus were developed following the INMUCAL-Nutrients V.4.0 guidelines. Results from sensor...

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Autores principales:	Chaowanee Chupeerach, Ei Mon Cho, Uthaiwan Suttisansanee, Rungrat Chamchan, Chanakan Khemthong, Nattira On-nom
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Myanmar Healthy food Non-communicable diseases Sensory evaluation Satiation Satiety Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/e757b88f757d4218b849b1d40bd5f8ae
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spelling	oai:doaj.org-article:e757b88f757d4218b849b1d40bd5f8ae2021-11-12T04:40:27ZReducing calories, fat, saturated fat and sodium in Myanmar recipes: Effect on consumer acceptance2352-364610.1016/j.nfs.2021.11.001https://doaj.org/article/e757b88f757d4218b849b1d40bd5f8ae2021-11-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2352364621000262https://doaj.org/toc/2352-3646Non-communicable diseases (NCDs) affect many people in Myanmar where meals often contain high amounts of oil and salt that can lead to obesity and hypertension. Therefore, healthy Myanmar curry recipes and set menus were developed following the INMUCAL-Nutrients V.4.0 guidelines. Results from sensory evaluation and nutritional values before and after consumption were compared. Satiation and satiety were analysed using a visual analogue scale (VAS). Menus as pork curry and pork rib with fermented bamboo shoot curry were selected. After menu formulation, fat, saturated fat, and sodium decreased, while fibre increased (p < 0.05). No significant differences were found between sensory attribute scores of the developed and control curry formulae. Two created set menus achieved healthy diet criteria with acceptability scores of 7.03 and 7.43 as ‘like moderately’ and ‘like very much.’ Satiation and satiety of these two healthy set menus recorded ‘satisfied’ and ‘semi-satisfied’ scores immediately after consumption and 120 min later. The results suggest that healthy Myanmar meals should be developed and promoted to the general public and patients to reduce fat and sodium intake and alleviate the occurrence of NCDs.Chaowanee ChupeerachEi Mon ChoUthaiwan SuttisansaneeRungrat ChamchanChanakan KhemthongNattira On-nomElsevierarticleMyanmarHealthy foodNon-communicable diseasesSensory evaluationSatiationSatietyNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENNFS Journal, Vol 25, Iss , Pp 51-55 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Myanmar Healthy food Non-communicable diseases Sensory evaluation Satiation Satiety Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Myanmar Healthy food Non-communicable diseases Sensory evaluation Satiation Satiety Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Chaowanee Chupeerach Ei Mon Cho Uthaiwan Suttisansanee Rungrat Chamchan Chanakan Khemthong Nattira On-nom Reducing calories, fat, saturated fat and sodium in Myanmar recipes: Effect on consumer acceptance
description	Non-communicable diseases (NCDs) affect many people in Myanmar where meals often contain high amounts of oil and salt that can lead to obesity and hypertension. Therefore, healthy Myanmar curry recipes and set menus were developed following the INMUCAL-Nutrients V.4.0 guidelines. Results from sensory evaluation and nutritional values before and after consumption were compared. Satiation and satiety were analysed using a visual analogue scale (VAS). Menus as pork curry and pork rib with fermented bamboo shoot curry were selected. After menu formulation, fat, saturated fat, and sodium decreased, while fibre increased (p < 0.05). No significant differences were found between sensory attribute scores of the developed and control curry formulae. Two created set menus achieved healthy diet criteria with acceptability scores of 7.03 and 7.43 as ‘like moderately’ and ‘like very much.’ Satiation and satiety of these two healthy set menus recorded ‘satisfied’ and ‘semi-satisfied’ scores immediately after consumption and 120 min later. The results suggest that healthy Myanmar meals should be developed and promoted to the general public and patients to reduce fat and sodium intake and alleviate the occurrence of NCDs.
format	article
author	Chaowanee Chupeerach Ei Mon Cho Uthaiwan Suttisansanee Rungrat Chamchan Chanakan Khemthong Nattira On-nom
author_facet	Chaowanee Chupeerach Ei Mon Cho Uthaiwan Suttisansanee Rungrat Chamchan Chanakan Khemthong Nattira On-nom
author_sort	Chaowanee Chupeerach
title	Reducing calories, fat, saturated fat and sodium in Myanmar recipes: Effect on consumer acceptance
title_short	Reducing calories, fat, saturated fat and sodium in Myanmar recipes: Effect on consumer acceptance
title_full	Reducing calories, fat, saturated fat and sodium in Myanmar recipes: Effect on consumer acceptance
title_fullStr	Reducing calories, fat, saturated fat and sodium in Myanmar recipes: Effect on consumer acceptance
title_full_unstemmed	Reducing calories, fat, saturated fat and sodium in Myanmar recipes: Effect on consumer acceptance
title_sort	reducing calories, fat, saturated fat and sodium in myanmar recipes: effect on consumer acceptance
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/e757b88f757d4218b849b1d40bd5f8ae
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Reducing calories, fat, saturated fat and sodium in Myanmar recipes: Effect on consumer acceptance

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