Simple Cooking Research Articles

Maillard Reaction-Derived S-Doped Carbon Dots Promotes Downregulation of PPARγ, C/EBPα, and SREBP-1 Genes In-Vitro.

Carbon nanodots (CDs) are commonly found in food products and have attracted significant attention from food scientists. There is a high probability of CD exposure in humans, but its impacts on health are unclear. Therefore, health effects associated with CD consumption should be investigated. In this study, we attempted to create a model system of the Maillard reaction between cystine and glucose using a simple cooking approach. The CDs (CG-CDs) were isolated from cystine-glucose-based Maillard reaction products and characterized using fluorescence spectroscopy, X-ray diffractometer (XRD), and transmission electron microscope (TEM). Furthermore, human mesenchymal stem cells (hMCs) were used as a model to unravel the CDs' cytotoxic properties. The physiochemical assessment revealed that CG-CDs emit excitation-dependent fluorescence and possess a circular shape with sizes ranging from 2 to 13 nm. CG-CDs are predominantly composed of carbon, oxygen, and sulfur. The results of the cytotoxicity evaluation indicate good biocompatibility, where no severe toxicity was observed in hMCs up to 400 μg/mL. The DPPH assay demonstrated that CDs exert potent antioxidant abilities. The qPCR analysis revealed that CDs promote the downregulation of the key regulatory genes, PPARγ, C/EBPα, SREBP-1, and HMGCR, coupled with the upregulation of anti-inflammatory genes. Our findings suggested that, along with their excellent biocompatibility, CG-CDs may offer positive health outcomes by modulating critical genes involved in lipogenesis, homeostasis, and obesity pathogenesis.

Intervention Efficacy of Slightly Processed Allergen/Meat in Oral Immunotherapy for Seafood Allergy: A Systematic Review, Meta-Analysis, and Meta-Regression Analysis in Mouse Models and Clinical Patients.

Background: Seafood allergy is a significant global health concern that greatly impacts a patient's quality of life. The intervention efficacy of oral immunotherapy (OIT), an emerging intervention strategy, for seafood allergy remains controversial. This study aimed to perform a systematic review and meta-analysis to evaluate the efficacy of slightly processed allergen/meat from fish and crustacea in OIT, both in mouse models and clinical patients. Methods: A comprehensive literature search was performed in four mainstream databases and the EBSCOhost database to identify all relevant case-control and cohort studies. The aim was to elucidate the intervention efficacy, encompassing various processing methods and assessing the efficacy of multiple major allergens in OIT. Results: The meta-analysis included five case-control studies on crustacean allergens in mouse models and 11 cohort studies on meat from fish and crustacea in clinical patients for final quantitative assessments. In mouse models, crustacean allergen substantially decreased the anaphylactic score after OIT treatment (mean difference (MD) = -1.30, p < 0.01). Subgroup analyses with low-level heterogeneities provided more reliable results for crab species (MD = -0.63, p < 0.01, I2 = 0), arginine kinase allergen (MD = -0.83, p < 0.01, I2 = 0), and Maillard reaction processing method (MD = -0.65, p < 0.01, I2 = 29%), respectively. In clinical patients, the main meta-analysis showed that the slightly processed meat significantly increased the incidence rate of oral tolerance (OT, incidence rate ratio (IRR) = 2.90, p < 0.01). Subgroup analyses for fish meat (IRR = 2.79, p < 0.01) and a simple cooking treatment (IRR = 2.36, p = 0.01) also demonstrated a substantial increase in the incidence rate of OT. Sensitivity and meta-regression analyses successfully identified specific studies contributing to heterogeneity in mouse models and clinical patients, although these studies did not impact the overall significant pooled effects. Conclusions: This meta-analysis provides preliminary evidence for the high intervention efficacy of slightly processed allergen/meat from fish and crustacea in OIT, both in mouse models and clinical patients. The Maillard reaction and cooking processing methods may emerge as potentially effective approaches to treating allergen/meat in OIT for clinical patients, offering a promising and specific treatment strategy for seafood allergy. However, these findings should be interpreted cautiously, and further supporting evidence is necessary.

Indoor-Outdoor Oxidative Potential of PM2.5 in Wintertime Fairbanks, Alaska: Impact of Air Infiltration and Indoor Activities.

The indoor air quality of a residential home during winter in Fairbanks, Alaska, was investigated and contrasted with outdoor levels. Twenty-four-hour average indoor and outdoor filter samples were collected from January 17 to February 25, 2022, in a residential area with high outdoor PM2.5 concentrations. The oxidative potential of PM2.5 was determined using the dithiothreitol-depletion assay (OPDTT). For the unoccupied house, the background indoor-to-outdoor (I/O) ratio of mass-normalized OP (OPmDTT), a measure of the intrinsic health-relevant properties of the aerosol, was less than 1 (0.53 ± 0.37), implying a loss of aerosol toxicity as air was transported indoors. This may result from transport and volatility losses driven by the large gradients in temperature (average outdoor temperature of -19°C/average indoor temperature of 21 °C) or relative humidity (average outdoor RH of 78%/average indoor RH of 11%), or both. Various indoor activities, including pellet stove use, simple cooking experiments, incense burning, and mixtures of these activities, were conducted. The experiments produced PM2.5 with a highly variable OPmDTT. PM2.5 from cooking emissions had the lowest OP values, while pellet stove PM2.5 had the highest. Correlations between volume-normalized OPDTT (OPvDTT), relevant to exposure, and indoor PM2.5 mass concentration during experiments were much lower compared to those in outdoor environments. This suggests that mass concentration alone can be a poor indicator of possible adverse effects of various indoor emissions. These findings highlight the importance of considering both the quantity of particles and sources (chemical composition), as health metrics for indoor air quality.

Abstract TP89: Participation in Kitchen-Related Tasks Among Stroke Survivors: A Qualitative Study

Background and Aim: Being able to prepare meals and perform kitchen-related tasks is essential for living independently after stroke, yet receiving less attention when compared with other self-care activities such as toileting. This study sought to understand the survivors’ experiences of how they performed kitchen-related tasks after stroke. Methods: A qualitative study with individual, semi-structured interviews were conducted with a convenience sample of adults who had had a first or recurrent ischemic or hemorrhagic stroke for over one year and were living at home. The survivors shared about their participation in kitchen-related tasks after stroke including boiling water for drinking, meal preparation, and kitchen-related cleaning. Non-participant observation of activities performed by the survivor on a random day was conducted. Assistive aids used by the survivors and home modifications made to facilitate them to perform kitchen-related tasks were recorded. All interview data were transcribed verbatim and analyzed thematically. Results: Twenty survivors with a mean age of 61.40 years old (SD=8.52) were interviewed. They had had a stroke for an average of 10 years (SD=7.33). Four main themes were identified: 1) Being able to prepare meals symbolized achievement of independence in daily living and recovery, and eager to be able to do it. 2) Simple cooking or minimal participation in kitchen-related tasks even two to three years after stroke, feeling dependent in choices of food. 3) Common factors affecting their participation included being hesitant, barred by family members, safety concerns, reduced activity tolerance to stand during cooking, and inconvenience or inabilities to perform tasks with one hand such as cutting food, or holding a kettle filled with water. 4) Limited knowledge regarding adaptive tools facilitating their performance of kitchen-related tasks. More suggestions on cost-effective and pragmatic strategies and tools to prepare meals with one hand were desired. Conclusions: The findings suggested that the chronic stroke survivors had inadequate knowledge and skills to perform kitchen-related tasks. Suggestions on appropriate use of adaptive tools for cooking with one hand and innovative skill training are needed.

Food Memories and Diaspora of Culinary Traditions: Echoes from Voices of Displacement in the Rural Scape of Dholavira, India

ABSTRACT This article considers the food memories and diaspora of culinary traditions among the communities residing in present-day Dholavira village, Gujarat, India. Dholavira village, located near the Dholavira Harappan World Heritage site, is home to several ethnic communities. Over the last few decades, there has been a proliferation of the idea of food archaeology in the subcontinent’s culinary research, but most studies conducted so far have highlighted the regionality of culinary landscapes and are grounded in archaeometric techniques. This study moves in a new direction and applies ethnoarchaeology to explore food memories disseminated through the use of simple cooking tools and heirloom recipes. Additionally, the study documents the ceramic production techniques and associated memories of the one local potter, who is based in Janan village near Dholavira.

Development of cooking method for senior-friendly food using fruits suitable for older adults with masticatory dysfunction.

The purpose of this study was to establish a fruit-cooking method suitable for older adults with masticatory dysfunction. Five types of fruits were selected to make fruit jelly and puree: apple, sweet persimmon, mandarin, Korean melon, and watermelon. Recipes were selected based on the Korean Industrial Standard (KS) for senior-friendly foods (KS H 4897), which classifies foods into 3 levels (L1-L3) based on their hardness and viscosity. In South Korea, senior-friendly foods are classified into 3 stages based on their hardness. Stage 1 is for foods that are able to eat with teeth (hardness greater than 50,000 N and less than 500,000 N), Stage 2 is for foods that are able to eat with gums (hardness greater than 20,000 N and less than 50,000 N), and Stage 3 is for foods that are able to eat with the tongue (hardness less than 20,000 N). As a result of measuring the hardness by varying the shape of the fruit, it was found that nearly all fruits could be eaten fresh by chewing with the teeth (L1) but did not meet the KS for mastication using the gums (L2) or tongue (L3), so the cooking method was selected as fruit jelly and fruit puree. Only sweet persimmon, which had a hardness of 61,624-496,393 N, was not suitable for consumption in fresh fruit, unprocessed form. Based on their hardness measurements, fruit jellies (27,869 to 36,343 N) and fruit purees (315 to 1,156 N) met the L2 and L3 requirements, respectively. The viscosity results of all fruit purees met the L3 requirement. These results offer a simple cooking method to prepare texture-modified fruits suitable for safe consumption by older adults living with masticatory difficulties in general households and nursing facilities.

Fabrication of myristic acid-potato starch complex nanostructures and assessment of their cytotoxic behavior.

Lipids and carbohydrates perform essential functions in foods. In recent decades, food scientists have studied the effects of carbohydrate-lipid interactions on the functional properties of food. However, the ways in which carbohydrate-lipid complex-derived materials affect the biological system are unknown. In this study, a myristic acid-potato starch complex was created using a simple cooking approach. The complex was employed as a precursor for the fabrication of myristic acid-potato starch complex-based nanostructured materials (MPS-NMs) through a liquid-liquid extraction approach. A study was conducted on the structural and cytotoxic features of the fabricated MPS-NMs. Transmission electron microscopy images confirmed the formation of spherical nanostructures, 3-60 nm in size. After 24 h exposure, the chloroform fraction-based and n-hexane fraction-based MPS-NMs increased cell death by ~90% and ~ 82%, respectively. Chloroform fraction-based MPS-NMs (CMPS-NMs) triggers apoptotic cell death in human mesenchymal stem cells (hMSCs). n-Hexane fraction-based MPS-NMs (HMPS-NMs) treated cells have red color-intact nuclei, attributed to necrotic cell death. The CMPS-NMs and HMPS-NMs significantly decreased the mitochondria membrane potential and increased the intracellular reactive oxygen species (ROS) levels. We observed significant downregulation in flavin-containing monooxygenase (FMO), Ataxia Telangiectasia Mutated (ATM), and uridine diphosphate glucuronosyltransferases (UGT) gene expression levels in the exposed cells of CMPS-NMs and HMPS- NMs. In addition, we found upregulation of glutathione-disulfide reductase (GSR) and glutathione S-transferase A4 (GSTA4) genes in CMPS-NMs, and HMPS-NMs exposure. The cooking process may lead to the formation of nanostructured material in food systems. Chloroform fraction-based MPS-NMs and HMPS-NMs may contribute to cell metabolic disorders. © 2023 Society of Chemical Industry.

Inovasi Produk Olahan Susu Aneka Rasa dan Warna di Desa Pagersari Kecamatan Ngantang Kabupaten Malang

This paper presents the results of a community engagement project conducted in Pagersari village, Ngantang district. The project aimed to address issues related to milk processing, packaging, and marketing in the community. The proposed solution involved the development of flavoured and coloured milk beverages that could be produced at home using simple cooking utensils. The community learned how to transform milk into products with various appealing flavours and colours through training and mentoring. Additionally, packaging and labelling training was provided to enhance the products' visual appeal. Marketing efforts included the provision of attractive stands and carts with character designs for selling milk products. Collaboration with the State University of Malang was established to optimize processing and marketing as the project expanded. Ongoing monitoring and evaluation, broadening offline and online marketing channels, and strengthening collaborations with relevant stakeholders were recommended for further improvement. This project is expected to sustainably impact the Pagersari community and serve as an inspiring model for home-based industry development in other regions

Fractional Order Internal Model PID Control for Pulp Batch Cooking Process

Pulp batch cooking is performed in a sealed high-temperature and high-pressure digester and is a complex black-box process. Based on the analysis of the mechanism of batch cooking, a model with nonlinear characteristics was established. To optimize the nonlinear part of the model, function fitting and numerical approximation were used for the simple cooking process. A novel fractional-order model is proposed to solve the problems of model inaccuracy and uncertain system parameters during batch cooking. For fractional-order systems, a two-degree-of-freedom fractional-order PID (FO-PID) controller based on internal model control is designed. The internal model control simplifies the number of parameter settings of the fractional-order controller and allows accurate adjustment of the adjustable parameters of the FO-PID controller based on the maximum sensitivity and stability margin. The simulation results show that the fractional-order internal model control in the batch cooking process is superior to the integer-order control in terms of overshoot, response speed, and robustness. Compared to internal model control, it provides better setpoint tracking dynamics and better robustness to system parameter disturbances. The practical application results in paper mills are given to illustrate the effectiveness of the method.

20-40대 한국 남녀 성인의 밀키트 이용실태와 영양지수

Background/Objects: This study was conducted in order to investigate the relationship between the frequency of using meal kits and the Nutrition Quotient (NQ) of adult men and women by age group.&#x0D; Methods: An online survey was conducted on 301 people (170 females/131 males; age group 138/20s, 82/30s, 81/40s; using frequency, 70 in high-frequency/166 in low-frequency) nationwide.&#x0D; Results: The usage status was compared by gender More of high-frequency group (57.1%) and in the high-age group (57.8%) purchased meal kits online market, regardless of gender. The rate of spending ‘more than 13,000 won' on purchases was high among men (52.1%), 40s (59.4%), and high-frequency group (65.7%). When purchasing meal kits, the first priority was ‘taste' in both gender, but the second priority was ‘convenience' in men and ‘contents' for women. The purpose of purchasing meal kits ‘family meal’ was ranked first for both gender, but ‘meals while traveling' (9.2%) and ‘snacks' (11.7%) ranked second for women and men, respectively. Without difference by gender, age group, or frequency of use, the most answered reasons for using meal kits were ‘simple cooking', followed by ‘short cooking time' &gt; cheaper than eating-out &gt; various menu &gt; shorter shopping time &gt; sense of accomplishment of cooking by myself &gt; convenient storage and the most frequently using menu was soup/tang/stew, followed by noodles &gt; rice &gt; snacks &gt; side dishes &gt; salads. The frequency of using meal kits was positively associated with NQ in balance section for men in their 30s and women in their 40s and negatively with that in moderation section, especially for men in their 30s and 40s and women in their 40s.&#x0D; Conclusion: The results suggested that frequent meal kit eaters need to be educated on the quality of meals and eating behaviors to keep in mind.

Patterns of home cooking practices among participants in a behavioral weight loss program: A latent class analysis

Cooking education is a popular approach to health promotion; however, the relationship between specific cooking practices, diet and weight loss is not well understood. The goal of this study was to 1) evaluate the relationship between cooking practices, dietary behaviors, and weight loss after a weight loss intervention and 2) identify patterns of cooking practices and their implications on weight loss. Using a quasi-experimental, single-arm cohort study design, we analyzed data from 249 adults with overweight/obesity who were participating in a weight loss program. Participants self-reported demographics, height and weight, and diet and physical activity behaviors. The Health Cooking Questionnaire 2 (HCQ2) was used to collect information on cooking practices post intervention. The HCQ2 responses were used to generate Healthy Cooking Index (HCI) scores, a summative measure of cooking practices with the potential to influence health. Latent Class Analysis (LCA) was utilized to define distinct patterns of cooking behaviors. Cooking patterns and HCI scores were examined relative to participant demographics, dietary behaviors, and weight loss. HCI scores post-intervention were positively associated with age, weight loss, and favorable dietary behaviors in this study. The LCA revealed three distinct patterns of cooking behavior (Red Meat Simple, Vegetarian Simple, Health & Taste Enhancing). The Red Meat Simple cooking pattern was associated with less weight loss compared to other patterns. The findings of this study set the foundation for more research on cooking education as a method for improving weight loss outcomes in the context of behavioral interventions.

Effect of biomass liquefaction on glucose and xylose prices predicted by National Renewable Energy Laboratory biochemical sugar model

AbstractThe National Renewable Energy Laboratory (NREL) published a model in 2017 that enables the minimum selling price of lignocellulosic sugar to be calculated. The model can be modified to suit any biomass feedstock and operational design. In the present case, the model is used to understand the economics of a process configuration that incorporates liquefaction as a preprocessing step in corn‐stover‐fed biorefinery. This study demonstrates a quantitative approach utilizing an existing biorefinery setup to simulate the biomass liquefaction technique while estimating the price of the resulting sugar product. The objective is to understand whether the addition of liquefaction methodology – and the substitution of acid pretreatment – can reduce the cost of lignocellulosic sugars. The reason for setting up a liquefaction unit at the start is to reduce the yield stress of biomass slurry so that the flow remains unrestricted downstream. The liquefaction process is also unique because it uses no chemicals and saves the cost of pretreatment. The pretreatment step is bypassed because the output of liquefaction can be fed into enzyme hydrolysis just after simple cooking. The liquefaction process can be performed in three modes: enzyme, enzyme mimetic, and a combination of enzyme and enzyme mimetic. The results from the BC1707 model indicate the minimum cost for the enzyme liquefaction route. © 2022 The Authors. Biofuels, Bioproducts and Biorefining published by Society of Industrial Chemistry and John Wiley &amp; Sons Ltd.

Conductive and eco-friendly gluten/MXene composite organohydrogels for flexible, adhesive, and low-temperature tolerant epidermal strain sensors

Conductive hydrogels have drawn tremendous attention in the field of artificial intelligence, health monitoring, and soft robotics. However, combining hydrogels with conductivity, self-adhesiveness, low-temperature tolerance, biocompatibility, and biodegradability in green and low-cost ways remains a great challenge. Hence, the conductive MXene nanosheets were introduced into gluten networks by simple cooking inspired processes and solvents exchanged with glycerol/water binary solution to fabricate conductive organohydrogels (GMOHx). The GMOHx were conductive (5 ×10−4 S/m), flexible, adhesive to various surfaces (a max lap-shear strength of ~ 45.9 KPa), low-temperature tolerant (conductive and flexible under −20 °C), biocompatible, and easily degradable (degraded in neutral proteinase dispersion within 2 days), which can be applied as epidermal strain sensors to detect both large (e.g., elbow, wrist, and knee bending) and subtle (e.g., swallowing) scale human motions with accurate and long-term stable signals even under sub-zero temperatures.

The Relationships among Quality of Online Education, Learning Immersion, Learning Satisfaction, and Academic Achievement in Cooking-Practice Subject

The purpose of this study was to identify the problems of online education perceived by learners in a time when non-face-to-face online lectures are conducted due to the spread of COVID-19, and suggest measures to improve educational outcomes. Therefore, the structural influence of cooking practice on the quality of online lessons, learning immersion, learning satisfaction, and the achievement felt by learners was verified. The sample of the study was a college student majoring in cooking, and a total of 509 responses were used for analysis. The results of the study are as follows: First, it was analyzed that there was a significant influence on learning immersion in the order of content, interaction, and educational environment among the quality of online classes. Second, among the quality of online classes, class content and educational environment showed positive (+) influence on learning satisfaction. Third, learning immersion and learning satisfaction showed a positive influence on academic achievement. Fourth, in the direct effect of online class quality on academic achievement, it was analyzed that only class content had a positive (+) effect. Based on the results of this study, the provision of learning materials with detailed explanations was suggested in the online cooking practice class rather than providing a simple cooking video. In addition, it was suggested that as a way to improve academic achievement of online education, it is necessary to provide content that allows learners to immerse themselves in class, as well as class content and educational environment, and consider learning satisfaction.

The soup of the scholar: food ideology and social order in Song China

This essay explores the food discourse elaborated by Chinese intellectuals in the Song period (960–1279) and puts forward a hypothesis concerning its social function. Starting from the Bourdieusian idea that different consumption styles support different visions of the social order, I first define luxurious eating and describe its social diffusion in Song. I then document and analyze the food ideology of frugality, characterized by an emphasis on simple cooking and naturalness as well as by a form of controlled hedonism which I call “Epicurean.” Finally, I offer a sociological interpretation of this food ideology, which I understand as an expression of Song intellectuals’ cultural capital: the scholars euphemistically took position against luxurious eating and the “temporal” (i.e. economic capital dominated) vision of the social order it signified; through the ideology of frugality, they supported an alternative, “spiritual” vision of society in which status is based on culture rather than wealth.

A Scheme for Simultaneous Optimal Tracking Control and Experiment Design

This paper is about the formulation and numerical solutions of simultaneous optimal experiment design and optimal tracking control problems. Our motivating example is a robot arm that is mounted on a kitchen wall over the hotplates in order to assist humans with cooking. The robot arm can take over simple tasks such as stirring, automatic seasoning, or adding ingredients to a pot following a given recipe. Here, one of the main challenges is that the robot has to learn about the mass, inertial and other properties of the objects it is picking up while satisfying control tasks. Thus, we are facing a classical dual control problem, where system excitation for the purpose of learning has to be trade-off with other objectives such as tracking performance. After reviewing existing approaches, we propose a new formulation which allows to implement a trade-off between experiment design as well as tracking objectives in a systematic way by exploiting recent ideas from the field of economic experiment design. The approach is tested with a dynamic robot arm model performing a simple but illustrative cooking maneuver where learning and control goals are in conflict.

An outbreak of campylobacteriosis at a hotel in England: the ongoing risk due to consumption of chicken liver dishes

Despite a sizeable evidence base for the risk of campylobacteriosis associated with eating chicken liver pâté, associated outbreaks continue to occur. In January 2017, six cases of campylobacteriosis reported having eaten a Christmas set-menu meal at the same hotel in North Yorkshire, England on the same day. A retrospective cohort study was undertaken to test the null hypothesis that consumption of individual food items was not associated with an increased risk of illness. There were 19 cases of campylobacteriosis linked to the outbreak; seven confirmed and 12 probable cases. Chicken liver pâté was the food item most strongly associated with illness (P < 0.001) with a corresponding high crude relative risk (12.95). This relationship was supported by multivariable analysis, sensitivity analyses and a clear dose-response relationship. Three cases reported an incubation period of <24 h, consistent with other outbreaks of campylobacteriosis associated with consumption of poultry liver. The findings were suggestive of a single point source exposure with a strong association between the consumption of chicken liver pâté and campylobacteriosis. This outbreak highlights that despite evidence that simple cooking techniques can ensure that all campylobacter are killed during cooking, outbreaks continue to occur. Public and professional awareness needs to be raised through a strategic communication plan to reduce the risk of further outbreaks of campylobacteriosis linked to incorrectly cooked chicken liver dishes.

Parametric optimization for autogenous butt laser welding of sub-millimeter thick SS 316 sheets using central composite design

Laser Beam Welding (LBW) is now well known for its high precision and greater power intensities capable of welding any type of material. LBW finds wide applications in numerous areas ranging from simple cooking utensils to complex automotive and aeronautical components. In the present study, an attempt was made to characterize the LBW process used to join sub-millimeter thick sheets of SS 316. For this purpose Ytterbium Fiber laser having 2 kW power was used and SS 316 sheets of 0.85 mm, 0.56 mm, and 0.2 mm thickness were welded in butt joint configuration. For optimizing the selected input parameters laser power, laser scan speed and focal point position, central composite design technique was used. The responses considered are ultimate tensile strength, weld width, and micro hardness. The analysis of variance of the selected quadratic models shows that, the model can adequately predict correct results within the selected limits. The microstructural, fractographic and tensile behavior analysis clearly shows the effect of base material composition and heat input on the weld quality. The input parameters are optimized to give highest tensile strength and minimum weld width and were confirmed using confirmatory experiments.

Understanding children's acceptability after repeated exposure and household‐level behaviors for novel extruded fortified blended foods

AbstractFortified blended foods (FBFs) were developed to deliver sufficient nutrients for children's development. These products must be acceptable to target populations: children who eat the food and caregivers who prepare it. Five extruded FBFs and one current FBF (corn‐soy blend plus [CSB+]) were made. Acceptability tests of porridges made from each FBF were conducted with children in Tanzania over a 20‐week period. An interview and household visit were conducted to collect information on household behaviors including preparation, consumption, and storage practices. Acceptance testing showed that children's acceptability of porridges of all FBFs increased over time perhaps due to the repeated exposure to the products. However, CSB+ porridge had lower acceptability from children at the end of the study, probably because of the lack of sweetness. Moreover, porridges made from novel FBFs required less cooking time than CSB+ and no ingredients needed to be added compared to CSB+ where sugar and milk were common additions. Novel FBFs have potential as alternative supplementary foods with higher acceptability. The simple cooking for novel FBFs make them valuable to caregivers with limited time and access to energy sources and nutrient‐rich ingredients.Practical ApplicationsThis study suggests that children may increase liking of some food products after repeated exposure and may increase liking more for some food products than for others over an extended time period. That is true even when those products were equally liked in an initial taste test. In addition, for caregivers, some food products clearly are easier to use and may save on other scarce resources, which may make them more likely to be provided to young children, especially in food aid situations where nutrition is key.

Nutritional Evaluation of Home Meal Replacements Sold in Korea: Focus on Minerals (P04-136-19)

ObjectivesHome meal replacements (HMRs) are convenient foods that are cooked or semi-cooked to eat directly or after simple cooking in substitution for traditional home meals. The purpose of this study was to assess nutritional value focusing on minerals of HMRs currently sold in Korea. MethodsThis study examined nutritional content in 118 popular HMRs through nutrition labeling, analyzed the mineral content of 30 typical HMRs, and assessed the nutritional value focusing on minerals in the 8 types of HMRs (cup-rice with soup, cup-rice, instant rice, porridge, soup, stew, sauce, and side dish). ResultsThe weight per HMR package of single serving was the highest for the porridge HMR. The energy and carbohydrate content per HMR package were the highest in cup-rice and instant rice, while the sugar, protein, and fat contents were the highest in side dish. The Na content per HMR package was the highest in cup-rice with soup. There was no significant difference in Ca content per package among HMR types. However, the contents of Mg, Fe, Cu, and Zn were the highest in cup-rice. Regarding the mineral’s Index of Nutritional Quality (INQ), Ca did not reach 1 except for 1.4 of stew, while Fe was high over 2 except for soup and sauce without significant difference according to HMR type. And, Mg and Zn were the highest in stew, and Cu was in porridge. When instant rice was mixed with stew, sauce, and side dish, respectively, the protein INQ was significantly increased in the combination of instant rice with side dish, but the mineral INQ was not significantly changed except for a decrease in Cu. ConclusionsWhen HMR is consumed as a meal, protein meets the Recommended Intake (RI) if the energy requirement is met, but minerals such as Ca, Mg, and Zn cannot meet the RI. Therefore, the findings suggest that consumers select HMRs with food sources of these minerals and that producers of HMRs develop products containing higher amounts of these minerals. Funding SourcesNone.