Introduction: A major focus in the prevention and management of obesity has been in the self-monitoring of foods consumed to reduce total energy intake. The present study used a novel instrument called the Calorie Answer™ to measure the energy content of various local foods in Singapore. The study aimed to build a database on energy density of commonly consumed Chinese, Malay and Indian foods to facilitate appropriate food choices by the consumer. Methods: The first part consisted of measuring the energy density of 15 popular local foods purchased from 8 different hawker centres. In the second part, 46 additional local foods were analysed, again using the Calorie Answer™ instrument. Results: Despite the different locations from which the foods were purchased, the energy content of the same foods was remarkably similar with a coefficient of variation (CV) of <15% for all foods. There was a higher average energy density of Indian foods compared to Chinese and Malay foods (Welch test, p=0.027). Conclusion: Our results suggest that the energy density of commonly consumed foods from different locations was remarkably similar. The average energy density of Indian foods was significantly higher than that of Chinese and Malay. Knowledge of the energy density of foods is essential information that is needed in the battle against being overweight and obesity. The application of the Calorie Answer™ may be used as a means to collate data on the energy density of foods consumed in other countries in the ASEAN region.

Introduction: Rice is the principle staple and energy source for nearly half the world’s population and has significant nutrition and health implications. Most rice varieties are considered high glycaemic index (GI) foods. With rice being a major contributor to the glycaemic load in Asian populations, there is increasing concern of its impact on the development of type 2 diabetes. Devising ways to reduce the glycaemic impact of rice is therefore imperative. Rice is cooked in a variety of ways, such as over an open fire, electric cooker or microwave. We evaluated the impact of the electric cooker and microwave cooking methods on starch digestibility in a variety of rice commonly consumed in Asia. Methods: Nine rice varieties of varying GIs were cooked in an electric cooker and microwave oven, and the starch digestibility of cooked rice measured using an in vitro digestion method. Results: High GI white rice (WR) had reduced starch digestibility after microwave cooking compared to electric cooker (p<0.05). There was a significant reduction in incremental area under the curves (iAUC) and rapidly digestible starch of WR cooked using microwave rather than electric cooker (p<0.05). Interestingly, even for low GI rice varieties such as iddly rice and extra long basmati rice, microwaving increased slowly digestible starch. Conclusion: The results provide indicative data that the glycaemic impact of rice can be reduced when cooked using a microwave oven. These observations have nutritional implications that need to be substantiated using in vivo studies. Microwaving may provide a simple method of reducing the postprandial glycaemia of high GI rice.

Introduction: Height and weight measurements are required for the assessment of nutritional status. However, it is difficult to measure these parameters in nonambulatory persons. Hence, simple predictive equations that estimate these measurements using various anthropometric measurements are necessary. Methods: A total of 441 Asian-Chinese adults (174 males, median age = 32.5, IQR: 27.8 years; 267 females, median age = 34.6, IQR: 28.5 years) were used to build height and weight sex-specific prediction equations. An additional 111 Asian- Chinese adults (44 males, median age = 31.1, IQR: 25.0 years; 67 females, median age = 30.6, IQR: 25.6 years) were used to validate the newly developed prediction equations. Results: The best predictive model for height included arm length, knee height measurements and age (R2 = 0.70, standard error of estimate [SEE] = 3.38 for males; R2 = 0.71, SEE = 3.14 for females). The best weight predictive model included age, arm circumference and waist circumference (R2 = 0.79, SEE = 4.66 for males; R2 = 0.78, SEE = 4.38 for females). The new predictive models for height and weight have non-significant prediction biases as compared to the Cereda et al. (2010) and Ross equations, respectively. Conclusion: Height and weight predictive equations with a higher degree of accuracy have been developed for Asian Chinese adults.

Introduction: Boba milk tea, also recognised as bubble tea, is a popular beverage in Asia. The primary component in bubble tea is “boba” or “pearl” balls, made of tapioca starch. However, much remains to be seen if tapioca boba pearls have a profound impact on blood glucose. Methods: In a randomised, controlled crossover, single-blinded design study, 12 healthy Chinese male adults (body mass index 21±14 kgm−2) attended four sessions. At each session, bubble tea consisting of boba pearls made from tapioca starch (TS), sago starch (SS), high-amylose starch + sago starch (HA), or kithul flour + sago starch (KF) were served. Boba milk tea was served at breakfast, with volunteers consuming them in a fasted state at each session. The postprandial glycaemic response and insulin response were compared within participants. Results: There were observed differences at time 180min for incremental glucose between HA and SS (p=0.005), and for TS and SS for incremental insulin (p=0.004). Glucose iAUC was lower for TS compared to the other boba pearl treatments, although not significantly (p=0.093). There was no significant difference in iAUC of insulin (p=0.104) between the four boba pearl milk teas. Conclusion: With limited scientific research conducted on bubble milk tea, our study was the first to document the glycaemic responses of tapioca starch boba pearls and boba pearls made using unconventional flours and starches. The findings from this study is an important first step for future work to develop healthier boba pearls for bubble tea.

Introduction: Pineapple tarts are a commonly consumed Southeast Asian pastry made using solid fats like butter and palm shortening. These solid fats predominantly contain high amounts of saturated fats which have been implicated in negative health effects. However, solid fats impart important textural properties in pastry formation and is not easy to replace. To overcome this challenge, a concept to enhance the nutritional value whilst maintaining the textural properties of pineapple tart pastry formed the basis of this study. Methods: This short study explored the use of “healthy” avocado-olive oil-based oleogels structured with food-grade ethylcellulose (EC), monoglycerides (MG) or its combination (EC-MG) as solid fat replacements to butter and palm shortening. The textural properties of the pastry dough and tart were determined using a texture analyser, while the nutritional content of the pastries was compared. Results: The firmness of pastry dough decreased in the order: EC >> EC-MG > butter ~ MG ~ shortening, while tart hardness decreased: EC > shortening ~ butter > MG > EC-MG. The combination EC-MG oleogel had positive effects on the textural properties by improving the dough workability and reducing the tart hardness compared to EC. Remarkably, the oleogel tart pastries had up to 70% less saturated fat compared to the butter or palm shortening pastries. Conclusion: This study confirms the ability to create healthier pastries whilst maintaining its texture.

Introduction: This study looked at the fatty acid composition changes in potato fries fried in three different types of oils, namely soybean oil (SO), canola oil (CO), and a 1:1 blend of soybean oil and canola oil (SCO), throughout an intermittent frying process of 80 batches in five consecutive days. The study also examined the fatty acid composition changes in SO, CO and SCO during the frying process. Methods: Fat from potato fries (extracted by Soxtec system) and oil samples from the corresponding frying oil were analysed by gas chromatography-mass spectrometer (GC-MS) to examine the fatty acid profile changes during the deep-frying process. Results: Linoleic acid (LA) and a-linolenic acid (ALA) in all three oils decreased, while oleic acid (C18:1), stearic acid (C18:0), palmitic acid (C16:0) and octanoic acid (C8:0) increased. Formation of C18:1 trans fatty acid was observed as the frying time increased. The fatty acid composition of the potato fries was consistent with the fatty acid composition of the corresponding frying oils. Conclusion: Our results showed that blending soybean oil and canola oil did not significantly improve the frying stability of the resulting oil in terms of fatty acid profile. Due to the formation of trans fatty acids and the decrease in polyunsaturated fatty acids, our study also recommends not to use the same frying oil repeatedly and not to consume food products cooked in reused oil.