International Journal of Nutrition and Dietetics

The International Journal of Nutrition and Dietetics is a peer-reviewed publication that covers original research articles in Nutritional Sciences, Food Sciences, Food Chemistry, and Dietetics. It focuses on various topics including medical nutrition therapy, public health nutrition, biotechnology, food environment and sustainability, plant-based diets and foods, maternal and child nutrition, malnutrition, food choice and insecurity, food service systems, leadership and management, and dietetics education. The journal also encourages papers on Nutrition Epidemiology and Global Nutritional problems, as well as survey articles on topics like Obesity, Diabetes, and Dietetics Education.

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OPTIMIZED TRADITIONAL BREAKFAST RECIPES FOR MASLD: DEVELOPMENT AND SENSORY EVALUATION

Authors

  • V. Annapoorna Sai Sathya
  • Sparsh Sumnirom Subba
  • Araveti Sumana

Keywords:

MASLD, breakfast recipes, sensory evaluation, hepatoprotective ingredients, nutritional profiling

DOI:

https://doi.org/10.17654/2347527725002

Abstract

Metabolic dysfunction-associated steatotic liver disease (MASLD) has emerged as a critical global health challenge. It is linked with metabolic dysfunctions such as insulin resistance, obesity, and type 2 diabetes. In particular, dietary patterns contribute significantly to the development and progression of MASLD, calling for targeted dietary interventions. Breakfast, often referred to as the “most important meal of the day,” presents a unique opportunity to improve metabolic health. This study focuses on modifying traditional South Indian breakfast recipes by incorporating hepatoprotective ingredients. Modified recipes were assessed for their nutritional composition and sensory acceptability. Sensorial evaluation using a 9-point hedonic scale showed higher scores for modified recipes, with modified idli achieving an overall acceptability score of  Nutritional profiling highlighted improvements in dietary fiber, reduced glycemic load, and the inclusion of functional ingredients like quinoa, oats, and flax seeds. These findings highlight the role of integrating nutritional science with cultural practices to address MASLD effectively, without compromising on sensory appeal.

Received: April 14, 2025
Accepted: May 6, 2025

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Published

2025-08-02

Issue

Vol. 11 (2025)

Section

Articles

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How to Cite

OPTIMIZED TRADITIONAL BREAKFAST RECIPES FOR MASLD: DEVELOPMENT AND SENSORY EVALUATION. (2025). International Journal of Nutrition and Dietetics, 11, 15-27. https://doi.org/10.17654/2347527725002

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