Optimized Traditional Breakfast Recipes for Masld: Development and Sensory Evaluation

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.