Singapore: Tasting the City

Leong-Salobir, Cecilia

doi:10.1057/978-1-137-51691-6_4

Cited by 2 publications

(2 citation statements)

References 7 publications

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“…Singapore is an island nation that has rapidly developed a world-class reputation in education [ 14 ]. The majority of Singaporeans are from three major ethnic groups (Chinese, Malay, and Indian) which form the core of multicultural culinary offerings in Singapore [ 15 ]. Existing data from adult cross-sectional studies suggest that ethnicity is linked to divergent dietary habits [ 16 ] and health outcomes [ 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

The Adherence of Singaporean Students in Different Educational Institutions to National Food-Based Dietary Guidelines

2020

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There are currently limited data on the dietary habits of young Singaporeans. This study aimed to evaluate the adherence of 17–21 year olds attending different educational institutions using a novel diet-quality scoring method. Dietary data were collected using a single weekday 24 h dietary recall in a cross section of 536 Singaporeans aged 17–21 years. An 11 category scoring system (0.0–100.0) was used to define adherence to food based dietary guidelines. Demographic and self-reported data were also collected via a questionnaire, BMI status, and using Mann-Whitney and Kruskal-Wallis (non-parametric) tests, with post-hoc Bonferroni-corrected tests. The median diet quality score was 48.5 (IQR 40.5, 56.4) for this cohort, with component scores for “Total fruit”, “Whole fruit”, “Total vegetables”, “Dark green leafy & orange vegetables”, “Whole grains”, “Dairy products”, and “Sodium” frequently scoring the minimum value. Median diet quality scores were statistically different for groups by ethnic origin (p < 0.001) and by educational institution (p < 0.001). Intake of fruit, vegetables, and whole grains is minimal, while sodium intake is frequently too high in young Singaporeans. Differences across ethnic groups and types of educational institutions suggest the need for targeted interventions to improve dietary habits in this population.

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Section: Introductionmentioning

confidence: 99%

The Adherence of Singaporean Students in Different Educational Institutions to National Food-Based Dietary Guidelines

2020

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“…Curry puff is a popular tea time snack in Southeast Asia (Leong-Salobir, 2019). Due to the changes in lifestyle, consumer prefers convenient food for on the go consumption rather than preparing everything from scratch.…”

Section: Introductionmentioning

confidence: 99%

Effect of storage and frying times on stability of acrylamide and 5-hydroxymethylfurfural in fresh and frozen curry puff skins

Ridzal

Abd-Talib

Yaji

et al. 2020

APJMBB

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Acrylamide and 5-hydroxymethylfurfural (HMF) are potential compounds that are known to be neurotoxic, mutagenic, and carcinogenic when exposed to humans. These components are formed during Maillard reaction at which sugar is reduced and specific amino acids react at high temperature, and thus producing brown colour and flavour in food. Therefore, the aim of this study was to observe the formation level of acrylamide and HMF in fresh and frozen curry puff skins. This study investigated the effects of frozen storage and frying times on the formation of acrylamide and HMF in curry puff skin. Frozen curry puff skins were stored at -18°C for 0, 7, 14, and 28 days. The curry puff skins were fried at 180 °C for 2, 3, 5, and 7 min. Before that, the frozen curry puff skins were thawed at room temperature for 2 h. The changes in colour, moisture, and texture were measured as indicators to Maillard reaction. Frozen curry puff skins reduced the level of acrylamide and HMF to 70 % and 50 %, respectively after 28 days of storage. The colour development of frozen curry puff skins demonstrated less vividness as the storage time increased as compared to fresh curry puff skins. The fresh and frozen curry puff skins exhibited similar firmness and texture profile with no significant differences during the 4 weeks of storage.

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Singapore: Tasting the City

Cited by 2 publications

References 7 publications

The Adherence of Singaporean Students in Different Educational Institutions to National Food-Based Dietary Guidelines

The Adherence of Singaporean Students in Different Educational Institutions to National Food-Based Dietary Guidelines

Effect of storage and frying times on stability of acrylamide and 5-hydroxymethylfurfural in fresh and frozen curry puff skins

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