Instant Food Research Articles

Relationship between lifestyle changes due to the COVID-19 pandemic and depression: Nationwide population-based research using Community Health Survey data in South Korea

AimsThis study evaluated the association between depression and lifestyle changes due to the COVID-19 pandemic and evaluated this association in patients with chronic diseases. MethodsData were obtained from the 2020 Community Health Survey in South Korea. This study included 212,806 participants and perceived changes in life patterns (sleep, food, and exercise) after the COVID-19 outbreak were measured. People with hypertension or diabetes were categorized as patients with chronic diseases and depression was defined as a score of ≥10 on the Patient Health Questionnaire-9. ResultsCompared with before the COVID-19 pandemic, increased or decreased sleep, the consumption of instant food, and decreased physical activity were associated with increased depression. Compared with the general population, patients with chronic diseases showed increased depression, with or without medication. Additionally, among patients with chronic diseases not taking medication, increased physical activity was associated with reduced depression, whereas reduced physical activity was associated with increased depression in both younger and older groups. ConclusionsThis study found that unhealthy lifestyle changes during the COVID-19 pandemic were associated with increased depression. Maintaining a certain lifestyle is important for mental health. Chronic disease patients need appropriate disease management, including physical activity.

Analisis Perilaku Konsumsi Anak Kos Terhadap Makanan Organik Sebagai Investasi Kesehatan Jangka Panjang

Analysis the behavior of boarding children on long-term health. The method used in this study is a quantitative method with interviews. Most boarding children choose instant food over organic food, based on the price of the goods. on the interview data, some boarding children still choose instant food over organic food, it shows that boarding children still choose a low level of long-term health awareness.

THE EFFECT OF SEAWEED (Eucheuma Cottonii) SUBSTITUTION ON THE CHARACTERISTICS OF TILAPIA (Oreochromis Niloticus) NUGGETS

Tilapia nuggets are an instant food with high protein and mineral content. Adding tapioca flour to the nuggets increases gel rigidity when cooling, making the texture harder. However, to optimize the nutritional value and texture of tilapia nuggets, seaweed can be added. This study aimed to determine the best formulation for tilapia nuggets that meet SNI 7758 quality standards. Research methods included observation, literature study, questionnaire, and experiment. The results show that substituting Eucheuma Cottonii seaweed for tapioca flour significantly improved sensory, physical, and chemical test parameters. The best formulation, N1, with an effectiveness index value of 77.1, met the quality standards of SNI 7758. It received an appearance score of 7.73, odor score of 7.40, taste score of 7.73, texture score of 7.33, texture hardness of 666 gr, water content of 59.95%, ash content of 2.31%, protein content of 13.94%, and fat content of 0.76%. Therefore, adding seaweed to the formulation of tilapia nuggets can enhance their nutritional value and texture.

코로나19 유행에 대한 염려가 방역수칙 실천 및 일상생활 변화에 미치는 영향

The infection of COVID-19 gradually has increased in recent years and high degree of social distancing in response to the COVID-19 pandemic has been implementing. This study sought to identify demographic characteristics associated with concerns about COVID-19 and changes related to concerns. We selected data from the Community Health Survey Data on 2020. We conducted a frequency analysis to analyze demographic characteristics associated with concerns about COVID-19. In addition, we performed a survey logistic regression analysis to identify precautionary behaviors and daily life changes related to concerns about COVID-19. The concerns about COVID-19 are higher among women, the elderly, the Married, those who low education level, poor subjective health status(p.001). It was found that concerns about infection, death, criticism and economic damage have a significant influence on quarantine rules(precautionary behavior, social distancing, refrain from going out, washing hands and use of hand sanitizer) and daily life changes(physical activity, instant food intake, delivery food intake, drinking and smoking). This study suggests that concerns about COVID-19 are associated with precautionary behaviors and daily life changes. It is necessary to efficiently manage concerns about infectious disease in the future by considering the social environment factors identified in our study.

Study on Consumer Attitude towards Instant Food Products with Specific Reference to Instant Noodles

This study focuses on Consumer attitude towards Instant Food Products with specific preference to Instant Noodles. More healthy variations of noodles with the use of veggies, Atta, and oats are actually additionally available in the market. There is fierce competition among Instant Noodles brands to capture the market. Noodles are not only consumed by a particular segment but by consumers across all segments. The highlight of this research paper is to find out how often, how much and what sort of Noodles do consumers consume. A review of available research literature indicates that the most important source of information is Television advertisement and then comes the display in retail outlets. My research findings imply that with the creation of numerous products, which are different in terms of recent flavours, healthful elements, and packaging the businesses have upped their game in being progressive, innovative and relevant. Gen Z (10-25 yrs) is amongst the biggest customer base and with the population growing every day, and an increase in the working-class customers are driving the consumption of packaged food products, such as instant noodles, in India.

Is Green Brand Knowledge Affected Green Purchase Intention on Instant Noodle Product in Bandung, Indonesia?

Everyone wants to be healthy, but they are sometimes tempted to eat junk food or instant food. It can be dangerous for their health if consumed for a long time. One of the most temptation’s food is instant noodles. This study aims to determine the effect of Green Brand Knowledge on Green Purchase Intention (Study on Lemonilo Organic Instant Noodle Consumers at Organic Store Bandung). This research is descriptive and verification research methods. The population in this study is conducted to 90 samples using the Slovin formula. The analytical method used in this research is the multiple linear regression analysis method. The results show that the Green Brand Knowledge significantly influence on Green Purchase Intention.

The effects of different starches and gums on instant pureed rice porridge for patients with dysphagia

Dysphagia is defined as the difficulty to swallow food and liquid. Pureed food is commonly used in dysphagia management. For patients with dysphagia, a commercially available thickener is usually added during the preparation of pureed food to impart desired consistency which aids in reducing the risk of choking. However, high costs and limited availability of commercial thickener are burdens for some patients. Besides, the foods prepared by the commercial thickener also have consistent viscosity problems. Therefore, the use of instant pureed food has been proposed as an alternative solution for these shortcomings. This study was designed to evaluate the suitability of starch and gum as a thickener in instant pureed rice porridge for patients with dysphagia using rheological and sensory parameters. The experiments were then divided into two main sections: (1) analyses on rice porridge powder and (2) analyses on reconstituted rice porridge. Instant pureed rice porridge was developed for patients with dysphagia according to the framework outlined by the International Dysphagia Diet Standardisation Initiative (IDDSI). Overall, this study has successfully developed instant rice porridge that was suitable for consumption among patients with dysphagia and was proven to be acceptable through sensory study. Xanthan gum was shown to have the greatest potential to be used as a thickener in instant rice porridge. The success of the incorporation of xanthan gum into instant rice porridge can be a cheaper and more convenient option to the existing commercial thickener for dysphagia management.

Quality of Oreochromis niloticus and Cynoscion virescens fillets and their by-products in flours make for inclusion in instant food products.

The production of fish flour is an alternative for better use of the raw material, although it is rarely used in instant food. Thus, the aimed of this study was to evaluate Oreochromis niloticus (Nile tilapia) and Cynoscion virescens (croaker) fillets and the elaboration of flour with filleting by-products for inclusion in food products. Carcasses and heads of the two fish species were cooked, pressed, ground, subjected to drying and re-grinding to obtain standardized flours. These carcass flours were seasoned (sweet and salted). This study was organized into two experimental tests: Test 1: Yield, physicochemical and microbiological analyzes of fillets and flours made from carcass and head of Nile tilapia and croaker; Test 2: Seasoned flours made from Nile tilapia carcasses. There was a difference in fillets yield, where the croaker demonstrated 46.56% and the Nile tilapia 32.60%. Nile tilapia fillets had higher protein content (17.08%) and lower lipid content (0.89%) compared to croaker fillets (14.21 and 4.45%). Nile tilapia backbone flour had the highest protein content (55.41%) and the croaker the highest ash (45.55%) and the lowest Nile tilapia (28.38%). The head flours had lower protein contents (39.86%). Flours produced with croaker backbone had higher levels of calcium and phosphorus (9.34 and 9.27%). However, Nile tilapia backbone flour showed higher contents of essential amino acids. These flours demonstrated a fine granulometry (0.23 to 0.56 mm). Seasoned flours demonstrated interaction between fish species and flavors for moisture, ash, carbohydrates, calcium and phosphorus. The highest protein content (29.70%) was for Nile tilapia flour sweet flours (31.28%) had higher protein content, while salted lipids (8.06%). Nile tilapia has a lower fillet yield, although with a high protein content and low lipid content. Comparing the flours made from filleting by-products, the backbone flour has better nutritional quality, with Nile tilapia being superior to that of croaker, especially in terms of protein and amino acids.

Dietary behaviours and related lifestyles according to the presence or absence of skipping breakfast in Japanese adults: the JPHC-NEXT study.

To assess dietary behaviours and related lifestyles according to the presence or absence of skipping breakfast. We analysed the cross-sectional data from a baseline survey of a large-scale population-based cohort study in Japan conducted in 2011-2016. Participants provided information on dietary behaviours and lifestyles through a self-administered questionnaire. Skipping breakfast was defined as not eating breakfast at least once a week and was classified according to the frequency of skipping breakfast as 1-2, 3-4 or ≥5 times/week. Sixteen municipalities in seven prefectural areas across Japan under the Japan Public Health Centre-based prospective study for the Next Generation. 112 785 residents (51 952 males and 60 833 females) aged 40-74 years. After adjustment for age, socio-demographic status, drinking status and smoking status, individuals who skipped breakfast at least once a week, compared with those who ate breakfast every day, were more likely to have adverse dietary behaviours such as frequent eating out (multivariable OR = 2·08, 95 % CI (1·96, 2·21) in males and 2·15, 95 % CI (1·99, 2·33) in females), frequent eating instant foods (1·89, 95 % CI (1·77, 2·01) in males and 1·72, 95 % CI (1·56, 1·89) in females). They had late bedtime (1·85, 95 % CI (1·75, 1·95) in males and 1·98, 95 % CI (1·86, 2·11) in females) and living alone (2·37, 95 % CI (2·17, 2·58) in males and 2·02, 95 % CI (1·83, 2·21) in females), using the logistic regression model. Both adult males and females who skipped breakfast were likely to eat out, to have a dietary habit of eating instant foods and have lifestyles such as late bedtime and living alone than those who ate breakfast.

Microbiological Risk Assessment and Its Use in Food Industry

Risk assessment is a novel approach, which is the estimation of the impact of hazards and the identification of components. The process in risk assessment is hazard identification, hazard characterisation, exposure assessment and risk characterisation. As a means of hazard evaluation, microbiological risk assessment links food and risk factors, such as food-borne bacteria, through data to predict their hazards relatively accurately and reliably, thereby reducing their impact on public health. This study mainly introduces the scientific information about risk assessment and the quantitative microbiological risk assessment in the instant food，mainly to evaluate the level of Listeria in foods. Meat products cause 60% of Listeria monocytogenes.

Market Basket Analysis for Sales Transaction in Shopping Stores

Market Basket Analysis (MBA) system is a widely used technique among marketers, especially for undirected data mining analysis. MBA is also known as product association analysis and the outcome of this analysis is called association rules. The outcome can be used to schedule marketing or advertising strategies and design catalogs for different shop layouts. Discovering the pattern from the customer's buying habits in the shopping stores was collected in their buying transaction. This study aims to compare the item purchased by the respondents between Store A and Store B and to find out the most potential products that customers have bought along with a specific category of products. Convenience non-probability sampling was involved with structured questionnaires of items in store was collected to analyze data. Association analysis was used by analyzing the result from support, confidence, and lift. The findings showed that there are 13 interesting rules of association revealed in this study. Moreover, the result also found that most products that were purchased together are tissues, condiments, instant food, cooking oil, meat, biscuits, dry goods, beverages, and cleaning products.

Simultaneous Determination of Neonicotinoid and Carbamate Pesticides in Freeze-Dried Cabbage by Modified QuEChERS and Ultra-Performance Liquid Chromatography-Tandem Mass Spectrometry.

Dehydrated vegetables are popular in instant foods, but few reports have focused on their pesticide residues. This research developed and validated a modified QuEChERS method combined with ultra-performance liquid chromatography-tandem mass spectrometry to determine 19 kinds of neonicotinoid and carbamate pesticides in freeze-dried cabbage. Herein, acetonitrile/water (v/v = 2:1) was selected in the extraction step. Meanwhile, 4 g anhydrous magnesium sulfate and 1 g sodium chloride were applied to the partitioning step. Dispersive solid-phase extraction sorbents were selected, and liquid chromatography conditions were further optimized for dealing with the matrix effect. The limits of quantification ranged from 1.0 to 10.0 μg/kg. The validation results were acceptable, with average recoveries of 78.7-114.0% and relative standard deviations below 14.2%. The method recoveries were closely related to the volume proportion of water in the extractant. Finally, the developed method was applied to real freeze-dried cabbages and four pesticides (propamocarb, imidacloprid, acetamiprid, and thiacloprid) were detected in six samples.

Particle Agglomeration and Properties of Pregelatinized Potato Starch Powder

Pregelatinized starches are used as thickeners in many instant food products. The unique properties of pregelatinized starches, such as their dispersibility in water and high viscosity, are generally desirable for instant food products. However, powdered starches cannot be easily dispersed in cold water due to clumping. The most reliable method to solve this problem is particle size enlargement by an agglomeration technique that causes a structural change in the starch. In this study, pregelatinized potato starch powder (PPSP) was agglomerated in a fluidized bed agglomerator, after which the physical, structural, and rheological properties of the PPSP agglomerated with different maltodextrin (MD) binder concentrations were investigated. The powder solubility and flowability (CI and HR) of all the agglomerated PPSPs were improved, and the particle size (D50) tended to increase as the MD concentration increased, except for the control (0% MD) and the 40% MD. The changes in the particle size of the agglomerated PPSPs were consistent with the SEM image analysis. The magnitudes of the gel strength and viscoelastic moduli (G' and G″) of the agglomerated PPSPs with 10% MD were higher than those of the control due to the more stable structure formed by better intermolecular interaction in the starch and MD during the agglomeration process. Therefore, our results indicated that the fluidized bed agglomeration process and the MD addition as a binder solution greatly influence the physical, structural, and rheological properties of PPSP.

Biofertilizer: An Ultimate Solution for the Sustainable Development of Agriculture

Global warming and climate change are the most potent cause of natural disasters like droughts, high temperature, extreme cold in some places, rising ocean level. One of the most important cause of these disasters are poor cropping patterns and extensive use of agrochemicals. These chemical fertilizers increase the level of salts in the soil and also make the soil acidic. In the era of modern agriculture the use of pesticides and chemical fertilizers to increase the production of food across the globe deteriorated the original productivity of soil. These chemical fertilizers are like instant food for plant because they instantly provide nutrition to the plants and help the plant to grow rapidly and at a faster pace. Chemical fertilizer are nutrients which are readily soluble and instantly available to plants, therefore usually the effect is direct and fast. Due to its high nutrient content, only relatively small amount are required for crop development and growth. Over application can result in harmful effects such as leaching, water resource pollution, microorganism and friendly insect’s destruction. The substitute to chemically made fertilizers are naturally occurring microorganisms that can be grown and multiply in laboratories to produce biofertilizers, which can serve as an efficient, effective and economical way for the better production of crops when World Health Organization has predicted that the population will be increased to 9.6 billion in the next 30 years and the food production should be increased by 50 percent. In recent years the biofertilizer emerged as a potential component to fix the nitrogen present in air and solubilize the phosphorous and promote plant growth. And also, these biofertilizers have the ability to make the environment clean by bioremediation. These plant growths promoting microorganisms (PGPMs) like bacteria, algae and fungus promote the sustainable development approach provided by United Nations Climate Change Conference (COP 21) which was held in Paris in 2015. The study reviews these efficient, eco-friendly, economical and sustainable nutrients which have the potential for the better production of crops, and it is based on several relevant literatures and reviews and research work carried out by several prominent researchers in this field.

PS-C23-4: I CHOOSE ULTRA PROCESSED FOOD SINCE MORE PRACTICAL AND TASTIER: A QUALITATIVE STUDY OF ULTRA-PROCESSED FOOD CONSUMPTION AMONG ADULTS

Objective: Industrialization, as an impact of globalization, produced more ultra processed food (UPF) which triggered a nutrition transition. The UPF, which is dominated by instant and junk foods, caused a higher risk of metabolic diseases. Although the UPF consumption was not high (±15%) among Indonesian adults yet the factors of choosing UPF should be explored to design the best nutrition intervention for improving diet quality. Design and method: We performed four focused group discussions (FGD) and observations in four administrative cities in a province during December 2021. Each group of the FGD consisted of 8 to 10 adults aged above 20 years. The FGD session was conducted by a trained moderator and assisted by two trained enumerators. The data were transcribed verbatim and analyzed using an inductive thematic approach. An FGD lasted between 50 to 60 minutes, covering three topics regarding dietary patterns, the type of food commonly consumed, including the reason for consuming UPF during the last month. Simultaneously, a market survey was performed at street vendors, food outlets, and supermarkets around the sampling areas to check the food availability, especially the UPF mentioned by the subjects in the FGD. Results: There were 24 adults, which was dominated by females (87.5%). Four initial themes determined UPF consumption, namely (1) family preferences, (2) practical reason, (3) taste, and (4) nutrient content. The UPF commonly consumed was instant noodles, canned sardines, biscuits, white bread, sugar-sweetened beverages (SSB), sausages, instant coffee drinks, and packaged milk. Those food and drink were easily found around their dwelling area. The frequency of consuming UPF was not often. I choose instant foods when I or my family was in a hurry and have no time to cook fresh food (Mrs. R, 45 years, a housewife). Some adults were already aware of the negative side of UPF, yet the good taste kept them consuming the food. I know that instant food is bad for health. However, I thought that if we did not consume the food frequently, it would still be safe (Mrs. Y, 40 years, a local cadre). Conclusions: The main factors that triggered UPF consumption were preferences, practicality, taste, and nutrient content. Instead of avoiding the bad effects of UPF on health, some adults still attach importance to other aspects related to preferences and sensory appeal. Beyond nutrition education and campaign, creating a healthier food environment is also important to support the habitual changes for better diet quality.

Who has experienced better or worse health conditions since the outbreak of COVID-19?: results from a representative cross-sectional survey in Seoul.

The coronavirus disease 2019 (COVID-19) pandemic has affected the entire world population in many ways. This study aimed to analyze the patterns of changes in eating, food purchasing and preparation, physical activity, and subjective health after COVID-19 outbreak by various sociodemographic factors and to understand the factors associated with changes in subjective health. A cross-sectional survey using a representative sample from Seoul was used for the analysis. The data collection was conducted from September to October 2020. A total of 3,833 citizens aged more than 18 years old participated in the Seoul Food Survey. Descriptive statistics and generalized ordinal logistic regression models were used to understand the changes in health behaviors, health indicators, and subjective general health by various socioeconomic status. It was shown that the changes in household income, food expenditure, food consumption and physical activities differed significantly by age, education, occupation, income, weight, and food security status. Low-income and food-insecure households were affected more severely by the pandemic. Older age, household food insecurity, income reduction, increased home cooking and frequency of having instant foods, decreased physical activity and weight gain were significant factors explaining worse perceived health during the COVID-19 pandemic. The results suggest that focusing on older populations and low-income families with food insecurity should be prioritized during infectious disease outbreaks. In addition, the role of physical activities and instant food consumption in explaining perceived health should be investigated further in this prolonged battle with the pandemic situation.

Relationship between metabolic syndrome and intake of ultra-processed foods in Korean adults: based on 6th and 7th Korea National Health and Nutrition Examination Survey (2013-2018).

Metabolic syndrome is closely associated with lifestyle factors, including diet and nutritional intake. Modern trends show a shift in food consumption from healthy home-cooked meals to processed and instant foods. Therefore, this study analyzed the association between ultra-processed food intake and the development of metabolic syndrome in Korean adults based on the data from the Korea National Health and Nutrition Examination Survey (KNHANES) 2013-2018. The subjects of this study were 17,414 adults aged 19-80 years who participated in the 6th-7th KNHANES. Processed food was classified into four categories, NOVA1 to NOVA4, using 24-h recall data. The higher the NOVA category, the more processed the food. Statistical analysis was conducted using logistic regression to investigate the prevalence of metabolic syndrome according to the consumption of ultra-processed foods. Among the diagnostic criteria for metabolic syndrome, hypertension (odds ratio [OR], 0.72; 95% confidence interval [CI], 0.62-0.85; Q4 vs. Q1, P-trend < 0.001) and high triglycerides (OR, 0.83; 95% CI, 0.72-0.94; Q4 vs. Q1, P-trend < 0.001) showed a correlation with the percentages of energy consumed from ultra-processed foods. The OR for metabolic syndrome, according to the percentages of energy consumed from ultra-processed foods, is shown only for men. The OR showed that the percentages of energy consumed from ultra-processed foods were associated with increased metabolic syndrome. This study suggests that consumption of ultra-processed foods raises the risk of metabolic syndrome especially among men. To prevent metabolic syndrome, it is necessary to prepare appropriate dietary guidelines for Korean adults.

A study of logistics service quality dimensions impacting customer satisfaction in instant food delivery: the Indian perspective

A study of logistics service quality dimensions impacting customer satisfaction in instant food delivery: the Indian perspective

FP-3: RESEARCH ON COMPLETE NUTRITION MEAL TO AVOID THE METABOLIC DOMINO EFFECT, REALIZING MIBYOU PREVENTION (DISEASE-FREE STATE)

While the modern diet has become richer and more abundant, many diet-related problems exist, including obesity due to excessive calories and hidden malnutrition due to inappropriate dieting. NISSIN FOOD PRODUCTS is engaged in research on Complete Nutrition Meals of the future, leveraging independent and cutting-edge food technologies cultivated through the development of instant foods and other products. Complete Nutrition Meals offer the same appearance and taste as regular means, but control calories, salt, sugar, fat, etc., embodying the concept of food that satisfies all necessary nutrient needs and referencing various nutritional perspectives. In pursuing Complete Nutrition Meals, NISSIN FOOD PRODUCTS aims to create a world where anyone can enjoy whatever they want, as much as they want, whenever they want. In this presentation, we will introduce the background behind research on Complete Nutrition Meals and the results of clinical trials. We will also cover efforts aimed at preventing frailty and improving quality of life for hypertensive and diabetic patients through Complete Nutrition Meals.

Instant food advertising strategies impact on sales

Instant food advertising strategies impact on sales