A*Star researchers create healthy oat cookies that improve blood sugar control
SINGAPORE – You can have your cookie and eat it – sans the guilt.
A team of researchers from the Agency for Science, Technology and Research (A*Star) have created a healthy oat cookie that can improve blood glucose control and reduce the risk of developing type 2 diabetes.
To be sold soon both as a premix and ready-to-eat snacks, the cookie’s ingredients include coconut oil, cashews, and plant proteins that can slow down spikes in blood sugar levels and improve gut health, said A*Star.
The cookie is of low-glycaemic index (GI), which means it releases sugars more slowly into the bloodstream, and makes you feel fuller for longer.
Such foods also reduce the risk of weight gain, obesity and chronic diseases such as diabetes.
For a nation obsessed with salted egg fish skin and milky bubble tea, the scientists want to help Singaporeans switch to healthier snacking, while not completely turning to just fruits and plain nuts.
“In Asia, we have a limited number of foods that have a slow and prolonged release of blood glucose. These cookies particularly cater to those who like to snack without compromising on health, taste or texture,” said Professor Christiani Jeyakumar Henry, senior adviser at A*Star’s Singapore Institute of Food and Biotechnology Innovation (Sifbi), which developed the cookie premix.
The first people to taste the healthy treat were this year’s National Day Parade organisers and participants. About 9,000 cookies were distributed to them during the past few weeks of rehearsals.
The oat cookie is one of many low-GI snacks and drinks that will be developed by Nutriient, a spin-off company from Sifbi.
Nutriient is currently working with food manufacturers to sell the cookies in retail stores at a price competitive to other similar types of cookies, said Prof Henry.
The company is also working with distributors to sell the cookie premix, which could potentially be ready next year, he added.
In the pipeline are other low-GI premixes such as for traditional kueh and bubble tea. These could be ready by the fourth quarter of next year, said Prof Henry.
While low-GI foods such as the oat cookies are healthier, they should still be eaten in moderation. The amount of fat, carbohydrates, and overall calories in the foods still matters.
A local foodtech start-up KosmodeHealth is also selling starchless noodles made from spent barley grains.
Called W0W noodles, they tout zero cholesterol and cause no increase in blood sugar levels, although it has the texture close to ordinary noodles.
The noodles are sold online in 200g packs priced at $6.60.
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