You can now have your kaya toast without worrying too much about its sugar, fat and cholesterol.
As part of their final-year project, three students from the Food Technology Option, School of Chemical & Life Sciences, have created a kaya that is as rich and aromatic as normal kaya, but has 20 per cent less sugar, fat and cholesterol than the latter. The product has also received the healthier choice label awarded by the Singapore Health Promotion Board.
Said group leader Lang Wui Ting, 20: "We are proud of this product because it can serve a big crowd as people are more health-conscious these days."
To create their kaya, Wui Ting and her group members, Jasmine Lin and Jason Tan, spent six months experimenting with different ingredients.
They settled on sugar replacers to replace common sugar as the former do not raise blood-sugar levels as much as sugar because of their lower glycemic index. Low-fat coconut milk and low-fat milk were also used to cut down on fat and cholesterol. There is usually no milk in normal kaya.
Local kaya manufacturer Fong Yit Kaya, which approached SP to create the healthier kaya, has recently launched the product in NTUC FairPrice and the sales was reported to be like selling like hotcakes . The industrial partner is confident that this great tasting, smooth-textured, reduced-sugar-fat-cholesterol version of kaya would differentiate itself from its counterparts and would appeal to all the kaya-lovers in Singapore and beyond.