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

Abstract

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.