Noodles Research Articles

Quality Characteristics of Wet Noodles Containing Different Amounts of Doraji Powder

Quality Characteristics of Wet Noodles Containing Different Amounts of Doraji Powder

Breakfast consumption and influencing factors of primary and middle school students in rural poor areas of Guizhou Province

Objective To understand the current situation of breakfast consumption and its influencing factors in primary and middle school students in a poor rural area in a city in Guizhou Province, and to provide scientific basis for child nutrition education and intervention. Methods A stratified cluster sampling method was used to conduct a questionnaire survey of breakfast behavior and influencing factors among 2 833 students from 3 primary schools and 3 middle schools in a area of Guizhou Province from April to June 2019. Results The most frequently consumed breakfast was rice noodle products (71.66%), followed by fresh vegetables (45.89%), milk (35.55%), meat/egg/fish (29.33%), beans (19.52%), and fresh fruits (18.74%). The proportion of having breakfast everyday among elementary and middle school students who was 62.97%, and having breakfast 4 一 6 days peer week was 22.80%, and 14.23% with ≤3 days peer week, and the proportion of boys who ate breakfast every day (65.07%) was higher than girls (61.00%) ( χ 2 = 10.01, P <0.05). The proportion of low quality breakfast was 71.87%, and girls (73.68%) were higher than boys (69.94%) (χ 2 = 9.29, P <0.05). Logistic regression analysis showed that grade of school, boarding school, and sleep quality are all influencing factors for whether to eat breakfast every day; grade of school, whether to stay at school were factors that affect breakfast quality ( P <0.05). Conclusion The frequency and quality of breakfast need more improvement among middle and primary school students in a poor rural area of a city in Guizhou Province. Students, parents, and teachers should be educated on nutrition to promote healthy eating and sleeping habits and improve student health. 【摘要】 目的 了解贵州省农村贫困地区中小学生早餐现状及影响因素, 为开展儿童营养教育及制定干预措施提供科学 依据。 方法 采用分层整群抽样方法, 于 2019 年 4—6 月对贵州省某市 3 所小学和 3 所中学 2 833 名学生进行早餐行为与 影响因素问卷调査。 结果 中小学生早餐食用频率最髙的是谷薯类 (71.66%), 其次为新鲜蔬菜 (45.89%)、奶类 (35.55% )、肉/蛋/鱼类 (29.33% )、豆类 (19.52% )、新鲜水果 (18.74% )。中小学生能每天吃早餐的比例为62.97%, 每周吃 4~ 6次早餐的为 22.80%, ≤3 次的为14.23%, 男生每天都吃早餐的比例 (65.07% )髙于女生 (61.00% ), 差异有统计学意义 (χ 2 = 10.01, P <0.05)。早餐营养差的比例达 71.87%, 女生 (73.68%)髙于男生 (69.94%) (χ 2 = 9.29, P <0.05)。Logistic 回归 分析结果显示, 学段、是否住校、睡眠质量均是每天吃早餐的影响因素；学段、是否住校是早餐质量的影响因素 (P值均< 0.05)。 结论 贵州省某市农村贫困地区中小学生每天吃早餐的比例较低, 早餐营养质量差。应对学生、家长、老师开展营 养知识教育, 促使学生养成健康的饮食和睡眠生活习惯, 改善学生健康状况。

Investigation of Water-Soluble Vitamin (B&lt;sub&gt;1&lt;/sub&gt;, B&lt;sub&gt;2&lt;/sub&gt;, and B&lt;sub&gt;3&lt;/sub&gt;) Contents in Rice, Noodles, and Sauces

Investigation of Water-Soluble Vitamin (B&lt;sub&gt;1&lt;/sub&gt;, B&lt;sub&gt;2&lt;/sub&gt;, and B&lt;sub&gt;3&lt;/sub&gt;) Contents in Rice, Noodles, and Sauces

Properties of Noodles Fortification with Turnip Leave powder

Properties of Noodles Fortification with Turnip Leave powder

Uji Teratogenik Air Rebusan Mie Instan Selama Masa Kehamilan Mencit Betina (Mus musculus L.) Melalui Pengamatan Kelainan Morfologi Fetus

Indonesia is one of the second ranked countries in the world consuming the most instant noodles. This product is liked by all people, especially pregnant women, so research is needed to determine the effect of consumption of instant noodles on fetal development. This study uses mice as a test animal. The purpose of this study was to determine the teratogenic effects of instant noodle cooking water on pregnant mice (Mus musculus L.) concentrations of 30%, 50%, and 70% based on morphological observations of fetal mice during pregnancy. This research is experimental with a completely randomized design (CRD) method using 60 experimental female mice in pregnancy divided into 10 groups, 1 group was given aquadest as a control group and 9 groups were given instant noodle cooking water in 3 different brands with a concentration of 30% , 50%, and 70% given on the 6th day of pregnancy until the 15th day of pregnancy. Then on the 18th day female mice were sacrificed by dislocation of the neck to see the teratogenic effects based on morphology in the fetus. The results of the statistical test showed that there were differences in the average number of dead fetuses in each group (p = 0.05), differences in body weight (p = 0.0001), and body length (p = 0.0001) and found one fetuses that experience cleftpalate or abnormalities in the palate of the fetus of mice in the treatment of instant noodle boiled water concentration of 70%

Monosodium Glutamate Level in Kid’s Food and Its Dietary Effects on Liver and Kidney Functions in Adult Rats

Youngsters are inclined to pleasing flavor and express a preference for sweetly, salty, and tasty food items than others. That's why monosodium glutamate (MSG) or tasting salt is using enormously in kid’s food items to increase palatability known as umami taste though it has adverse impacts on health. The purposes of this study were to determine of MSG level in kid’s items such as chips and noodles spices that are randomly taken by them and also its dietary consequences on liver and kidney functions in albino adult rats. The quantitative analysis was done by using the UHPLC system and 36 adult albino rats were used in this study for dietary intervention. The results showed that the overall mean value of MSG in imported chips was about doubled than the local brand. The MSG levels of the noodles spice varied from local to import and brand to brand which extended from 3.87±0.21-7.33±1.62 g/kg. Bodyweight of rats was significantly raised after the oral intervention of about 45.68%, 56.19% substantial in treatment 1(0.5 mg/g body weight of MSG) and treatment 2(1.5 mg/g body weight of MSG) respectively confronted with of about 22.59% in the control group. On regard to liver functions, the level of serum Alanine aminotransferase (ALT) was significantly (p < 0.05) increased but on the contrary, Albumin and Bilirubin were decreased with an uplift of MSG in treated rats compared to the control. MSG had antagonistic impacts on kidney functions as serum creatinine was significantly increased (35.48, 77.42%) inT1 and T2 group rats and serum urea was also increased in treated animals contrasted with the control group. The results unveiled that MSG at a low dose may causes an adverse outcomes on the hepatic and renal functions.

Health Effects of Ultra-Processed Food

Ultra-processed food (e.g., carbonated drinks, sausages, chicken nuggets, candy, instant soups and noodles) have low nutritional value and high energy

Fermented noodles with degraded gluten (FNDG) improved digestion and gut motility in enteritis-induced mice

Fermented noodles with degraded gluten (FNDG) improved digestion and gut motility in enteritis-induced mice

Quality characteristics and antioxidant activities of wet noodle added with seunggumcho (Angelica gigas N Leaf) powder

Quality characteristics and antioxidant activities of wet noodle added with seunggumcho (Angelica gigas N Leaf) powder

INTRODUKSI TEKNOLOGI PENGOLAHAN DAUN KELOR YANG MENDUKUNG EKONOMI MASYARAKAT DI POSDAYA BERINGIN SAKTI

Tanaman Kelor (Moringa oleifera) sangat mudah dikembang biakan, dan tidak membutuhkan tanah dengan kualifikasi khusus serta bersifat tahunan, sehingga tidak memberatkan masyarakat dalam pengelolaannya. Hasil tanaman kelor dapat dijadikan peluang usaha dibidang obat-obatan herbal seperti teh kelor, atau dibuat pangan fungsional seperti Mie Kelor. Dengan adanya usaha tersebut, dapat mengajak masyarakat untuk melakukan pengelolaan tamanan kelor yang bernilai ekonomis atau di konsumsi langsung oleh masyarakat, sehingga tetap sehat serta pendapatan meningkat. Untuk meningkatkan pengetahuan masyarakat tentang pengembangan dan pengolahan tanaman Kelor, dilakukan tahapan: 1) Sosialisasi; 2) Pelatihan, dan 3) Pendampingan. Berdasarkan dari hasil kegiatan dapat disimpulkan bahwa tanggapan masyarakat akan sesuatu yang baru dan bermanfaat bagi kehidupan sangat tinggi. Ini ditunjukkan dengan peningkatan persentase hasil implementasi setiap langkah kegiatan. Saat awal kegiatan, 91,30 % peserta yang hadir dalam sosialisasi tanaman Kelor belum mengetahui manfaat tanaman tersebut. Namun diakhir kegiatan 100% peserta pelatihan yang telah diajarkan pembuatan Teh kelor, telah mampu secara mandiri dan membentuk Kelompok Usaha Bersama (KUB) dengan nama Beringin Sakti. Saat ini teh Kelor hasil olahan masyarakat mitra telah dijual Rp 10.000,- per kemasan isi 25 gram, yang didapatkan dari satu batang tanaman Kelor. Hasil kalkulasi menunjukkan bahwa dengan menanam 40 batang Kelor, dapat menambah pendapatan masyarakat minimal Rp. 1 juta per bulan.

Author's reply to letter to the editor: "chicken noodle soup (Capsule) for the Soul?"

Author's reply to letter to the editor: "chicken noodle soup (Capsule) for the Soul?"

Effects of Barley Noodles Contained Mulberry Leave Extracts on Blood Glucose Regulation in Diabetic Mice

Effects of Barley Noodles Contained Mulberry Leave Extracts on Blood Glucose Regulation in Diabetic Mice

Sodium Intakes from Soup, Stew and Noodles in School Lunch Considering Students’ Eating Behaviors in a Middle School

Sodium Intakes from Soup, Stew and Noodles in School Lunch Considering Students’ Eating Behaviors in a Middle School

Quality Characteristics of Wet Noodles added with Sword Bean Powder

Quality Characteristics of Wet Noodles added with Sword Bean Powder

Technological Commercialization Strategy based on Consumer Preference Analysis of Low-sodium Instant noodle Ramen

Technological Commercialization Strategy based on Consumer Preference Analysis of Low-sodium Instant noodle Ramen

Antioxidant Activities and Quality Characteristics of Noodle with Added Apios (Apios americana Medikus) Cultivated in Korea

Antioxidant Activities and Quality Characteristics of Noodle with Added Apios (Apios americana Medikus) Cultivated in Korea

Changes in the Characteristics of Noodle by the Addition of Biji Powder

Changes in the Characteristics of Noodle by the Addition of Biji Powder

The Effect of Menu Quality of Cold Noodle Restaurants on Customer Satisfaction and Repurchase Intention -Focused on Seoul·Kyunggi Area-

The Effect of Menu Quality of Cold Noodle Restaurants on Customer Satisfaction and Repurchase Intention -Focused on Seoul·Kyunggi Area-

Conflict of Investment-Related Provisions under Regional Trade Agreements between Korea and China – Navigating the ‘Noodle Bowl’

Conflict of Investment-Related Provisions under Regional Trade Agreements between Korea and China – Navigating the ‘Noodle Bowl’

Effect of Substituting Starchy Noodles with Konjac Fiber Noodles on Satiety, Palatability and Subsequent Food Intake in Healthy Individuals: A Dose Response Study

BackgroundFoods that provides satiety with little calories are in high demand. We evaluated the effect of substituting regular noodles with noodles made from Konjac fiber (KF) on signals of appetite and consecutive food intake in healthy individuals.MethodsFollowing an overnight fast, sixteen healthy volunteers (12F/4M; Age: 26±12 years; BMI: 23±3kg/m2) were randomly assigned to receive one of three‐isovolumetric pre‐load meals on three separate occasions. Meals differed by increments of ~250 kcal due to partial or full replacement of starchy noodles by KF Shirataki noodles (zero% KF:442kcal; 50% KF:259kcal and 100% KF:77kcal), followed 90min later by an ad libitum wafer cookies post‐load. Measures of satiety using a visual analogue scale were collected over 90 min and ad libitum food intake was assessed.ResultsHunger was significantly higher after 100%KF compared to zero%KF (control)(p=0.04). Fullness was lower and prospective consumption was higher after100%KF compared to 50% KF (p=0.03). Post‐load energy intake after all preloads were not significantly different (p=0.71), resulting in a net caloric deficit of 201 and 421 kcal in cumulative energy intake compared to control after 50% KF(p&lt;0.001) and 100% KF (p&lt;0.001), respectively. Cumulative energy intake was also significantly lower after the 100%KF meal compared to the 50% KF meal (p&lt;0.05). There were no differences in palatability ratings between the meals.ConclusionReplacement of a high carbohydrate preload with a low energy konjac fiber food did not increase subsequent food intake in healthy individuals. The caloric deficit incurred from the volume‐matched preloads may have relevance in weight loss regimes however further studies should evaluate whether the effects of konjac fiber foods extend over the long term and its mechanisms of action.