Purpose: This study was conducted to investigate the anti-inflammatory effects of Solanum melongena L. (SM) using 3 kinds of cooking methods. Methods: To estimate the anti-inflammatory effect of SM, the production of nitric oxide (NO) and prostaglandin E2 (PGE2), gene expression of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2) and cytokines, and nuclear factor kappa B (NF-κ B) protein were measured. Results: Compared to raw SM, there was a decrease in the production of NO and pro-inflammatory cytokine mRNA in the cooked SM. All samples (10, 20, 50 μg/mL) dose-dependently decreased the production of NO and PGE2. Roasted SM (RSM) and steamed SM (SSM) treatment down-regulated iNOS, COX-2 and cytokines mRNA expression, and p50 and IκBα phosphorylation compared to the vehicle. Specifically, SSM showed the greatest anti-inflammatory effect. Conclusion: Thus, the cooking method may have a bearing on the anti-inflammatory effect of SM. This is presumed to be due to the change in the functional components during heating. However, further studies to identify the active compounds are required.

Purpose: This study aimed to investigate the effect of gelatinized sweet potato powder as a replacement for freeze-dried cooked rice, on the physicochemical properties and acceptability of porridge. Methods: Sweet potato powder (SP) was used to substitute 0%, 15%, 30%, and 45% of freeze-dried cooked rice in the manufacture of porridge, and the resultant samples were designated SP-0, SP-15, SP-30, and SP-45 respectively. The color values, sugar concentration, viscosity, spreadability of the porridge were measured, and the sensory evaluation was done. Results: The redness (a), yellowness (b), sugar concentration, and the spreadability of the porridge increased as the substitution amount of the SP increased (p<0.001). However, the viscosity of the porridge showed the reverse trend. The acceptance test showed that the SP-30 and SP-45 groups had significantly higher results for all acceptance attributes compared to the other groups. According to the results of the intensity measurement of sensory properties, the SP-30 and SP-45 groups showed stronger intensities for yellowness, spreadability, sweet pumpkin aroma, sweet potato aroma, sweet pumpkin taste, sweet potato taste, sweet taste, aftertaste, and moistness than the other groups. Conclusion: The acceptance test found that the sample group with 30% or 45% of SP had significantly higher acceptance attributes than the sample group without SP, which suggests the possibility of developing a convenient porridge with SP.

Purpose: This study prepared and investigated the flour, purified starch, and theirs octenyl succinic anhydride (OSA)-modified starch (3% OSA, pH 8.5, 6h) to compare the properties of various types of starch prepared from rice grain and water used for washing it, and utilize the byproducts produced from the water. Methods: Oil absorption capacity, physicochemical and pasting properties of the samples prepared from the water used for washing rice were analyzed. Results: The flour prepared from the water had higher ash, protein, and lipids but lower total starch content. The water holding capacity, swelling power, and solubility of purified starch of the untreated samples prepared from the water were the highest. These properties of the OSA samples prepared from the rice wash slurry increased. The rapid visco analyser (RVA) results showed that the OSA modification of the purified samples increased the peak, trough, final, and breakdown viscosity and decreased the pasting temperature, but the OSA flour made from the unpurified sample was similar to the unmodified it. The OSA modification did not affect the shapes of the granules and crystallinity pattern as examined using a scanning electron microscope (SEM) and X-ray diffractometer. The oil absorption capacity of the OSA-modified samples was higher than untreated starch, but that of the unpurified flour was similar to its OSA sample. Conclusion: The water used for washing rice is a byproduct of food processing and can be utilized as modified starch and as an emulsifier.

Purpose: This study aimed to assess the effects of the amylose content of wheat on flour quality characteristics with a focus on starch-related properties. Methods: Three varieties of wheat flour (W, N, and H flour) milled from waxy, normal, and non-GMO high amylose wheat, respectively, were used for analyzing the amylose and total starch contents, pasting and gelatinization properties using rapid visco analyzer and differential scanning calorimetry, and the crystallinity using an X-ray diffractometer. In addition, the in vitro starch digestibility of the flour samples was measured. Results: Compared to the N and W flour, the pasting viscosity of the H flour little increased by suppressed swelling of starch granules. H flour gelatinized at a higher temperature with a smaller enthalpy than the N and W flour. The crystallinity pattern in H flour was observed as B-type, compared to the N and W flours as A-types. The rapidly digestible starch and slowly digestible starch contents of the H flour were significantly lower than those of the N and W flour, but the resistant starch content was significantly higher. Conclusions: Overall results confirmed that the H flour could be successfully used as an ingredient for resistant starch. Besides, H flour can be used without dilution of gluten in bread or noodle making, which would be advantageous compared to commercially available resistant starch ingredients.

Purpose: This study aimed to explore the quality characteristics and bread-making and noodle-making properties of low allergy wheat ('O-free') flour. Methods: 'O-free' flour and three commercial wheat flours (high-H, medium-M, low-L gluten strength) were used. Solvent retention capacity (SRC), sodium dodecyl sulfate (SDS)-sedimentation volume, pasting and gelatinization properties using rapid visco analyzer and differential scanning calorimetry, and dough mixing property using a mixograph of the flour samples were determined. In addition, their bread- and noodle-making performance was evaluated. Results: The SRC values in all four solvents and the SDS-sedimentation volume of 'O-free' flour were lower than those of H and M flour and higher than those of L flour. The pasting and gelatinization properties of 'O-free' flour starch were similar to those of the other flour samples. The dough mixing property and bread-making performance of the 'O-free' flour were inferior to the H and M flour but superior to the L flour. On the other hand, the noodle-making performance of the 'O-free' flour was inferior to all three flours. Conclusions: Overall, it was confirmed that 'O-free' flour, which lacks omega-gliadin, has inferior gluten protein quality and processing performance compared to H or M flours that are mainly used for making bread and noodles. Performance improvement was necessary by controlling other basic ingredients and processing conditions.

Purpose: This study attempted to discuss ways to enhance the concept of cooking in the modern consumers' dietary life and strengthen consumer cooking competencies from the perspective of education and research carried out by food and nutrition experts. Main issue: With the rapid change in modern lifestyle, cooking in modern households has been declining, and individual cooking skills, food-related knowledge, and utilization are significantly decreasing. In addition, the degree and level of understanding of cooking vary greatly depending on generation, gender, and family characteristics. From the standpoint of experts, it is imperative to enhance the concept of cooking in modern consumers' food-related lifestyles and find ways to strengthen their cooking competencies. Therefore, this paper examined the process of cooking and food experience and suggested strategies to strengthen the essential cooking competencies for modern consumers at each stage. As a result, six topics were decided, and detailed action plans for each topic were discussed. The topics included 1) choosing good quality ingredients, 2) cooking for the modern lifestyle, 3) experiencing the joy of cooking, 4) enjoying real taste, 5) reducing food-related waste, and 6) sharing and evaluating the right food-related information. Conclusion: Strengthening consumers' cooking competencies means increasing their ability to positively connect to food within the food system through the skills and understanding of choosing, cooking, and consuming better food. In addition, it can be said that it implies becoming a 'food citizen' with food literacy that includes the cultivation of decision-making ability to support an individual's health and society's sustainable food system. Therefore, related researchers and educators should continue to present and educate consumers on ways to strengthen their natural and easy-to-practice cooking capabilities by considering consumers' food literacy level and the cooking and food experience process.

Purpose: The HMR market of Vietnam is expected to expand due to the economic growth and urbanization of the country. The purpose of this study was to provide basic data for directing product development and establishing a marketing strategy for HMR in Vietnam. Methods: A survey was conducted targeting Vietnamese consumers who usually use HMR and those who have had the experience of using it earlier. Food consumption value was used for the market segmentation of Vietnamese consumers, and differences in purchasing behavior, such as the reasons for using HMR, preference for HMR, and the importance-performance of HMR selection attributes, were analyzed for each segment. Results: Vietnamese consumers were classified into the sub-markets of 'Pursuing Simplicity and Convenience', 'Pursuing Family Health', and 'Pursuing Safety and Simplicity' types. As a result of analyzing the characteristics of the segmented market, it was observed that the influence of family values reflecting Vietnam's family-oriented culture and situational values reflecting climate characteristics existed. Moreover, when purchasing HMR, quality, hygiene, safety, taste, nutrition, price, and freshness were found to be key attributes, and there were differences in HMR consumption attitude and perception for each market segment. Conclusion: This study is meaningful in that it was conducted on the Vietnamese HMR market, where limited research has been performed, and that it reflects the cultural and climate characteristics of Vietnam. Such segmented market characteristics can be utilized for formulating market tailored HMR development and marketing strategies.

Purpose: This study was conducted to evaluate the effects of various gums on the physicochemical properties of senior-friendly gelatin gels. Methods: The concentrations of gelatin and gum were fixed at 6 g/100 g and 2.5 g/100 g, based on the minimum protein and dietary fiber content recommendations for nutritional components of the Korea senior-friendly food standard (KS H 4897). The control gelatin gel was prepared with only pork skin gelatin (6%, w/v), and gum-gelatin gels were formulated with 6% gelatin and 2.5% κ -carrageenan, 2.5% tamarind gum, and 2.5% sodium alginate, respectively. The pH, color, hardness, and heat denaturation properties of the gum-gelatin gels were determined. Results: The addition of 2.5% gums significantly affected the pH of the 6% gelatin gels, of which the sodium alginate-gelatin gel showed the highest pH value (p<0.05). In terms of color characteristics, all the gum-gelatin gels showed lower CIE L* (lightness) than the control gelatin gel (p<0.05). The addition of 2.5% sodium alginate significantly changed the CIE a* (redness) and CIE b* (yellowness) of the 6% gelatin gel. The addition of 2.5% gums significantly decreased the hardness of the 6% gelatin gel samples, of which the gum-gelatin gel with 2.5% κ-carrageenan showed the lowest hardness (p<0.05). Moreover, the results for thermal denaturation properties showed decreased onset temperature in the gum-gelatin gel samples with 2.5% tamarind gum or 2.5% sodium alginate. Conclusion: The results of this current study show that the addition of 2.5% κ-carrageenan could permit the manufacture of senior-friendly gum-gelatin gels that belong to the 3rd grade of hardness (gingiva intake) based on KS H 4897. Furthermore, it could be suggested that the use of gums could be one of the promising strategies to produce senior-friendly gelatin gels with a soft texture and high protein content.

Purpose: This study is to conduct a study on the dietary assessment according to gender for children aged 3 to 5 years. Methods: In order to do this, the raw data for analysis was extracted from the 2013-2018 Korea National and Nutrition Examination Survey (KNHANES). Results: An analysis of diet-related factors according to the gender of chidren revealed that the highest breakfast frequency was 5 to 7 times per week for both boys and girls. The frequency of eating out was over 5 times a week in over 93% of both boys and girls. The intake of whole foods, grains, sugars, legumes, meat, eggs, dairy products, oils, and beverages was significantly higher in boys than in girls. An analysis of the nutrition intake showed that there was an adequate consumption of energy and macronutrients such as carbohydrate, protein, and fat. Calcium intake was observed to be 470.2 mg for boys aged 3-5 years and 426.2 mg for girls. Potassium intake was 1,787.9 mg for boys and 1,637.1 mg for girls. Overall, it was found that boys consumed more food and nutrients than girls and that the energy and macronutrient intake was adequate. However, among micronutrients, the potassium and calcium (only for girls) intake showed a lower level compared to the 2020 Korean Dietary Reference Intakes (KDRI). Conclusion: It is thought that a sustainable provision for a balanced diet is necessary for young children. Through this, it is hoped that this study will be helpful for growing children to lead healthy and sustainable lives.