Masticatory muscle activities were measured when basic biscuits were eaten, and the relationships of these measures with textural properties were examined. Next, in order to determine the influences of palatinose on biscuit textural properties, sensory values, fractures, and masticatory muscle activity tests of biscuits containing palatinose or sugar were compared. The results were as follows.
Parameters of masticatory muscle activities significantly correlated with the sensory value of shortness. Because the textural properties of the biscuits were shorter, the total electromyogram activities and masticatory times decrease, and masticatory cycles increased. The sensory value tests of biscuits prepared with palatinose revealed that palatinose created notable textural properties that were harder than but as short as sugar. The fracture test revealed that palatinose-containing biscuits consisted of a hard and fracture-resistant material, which suggested that the material formation resulted in the hard textural property. However, no significant differences were found in the masticatory time and masticatory cycle parameters between the two biscuit types. Therefore, the results of the masticatory muscle activity tests revealed that palatinose had short textural properties that were similar to sugar.

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The effect of glutinous rice flour on the baking quality and physical properties of rice bread was examined based on the degree of gelatinization by substituting a portion of non-glutinous rice flour (NGR) with glutinous rice flour (GR) or gelatinized glutinous rice flour (GGR). The specific loaf volume and texture after storage for 3 days for the bread containing GR (10%, 20%, and 30%) were comparable to those of the control bread (NGR, 100%). However, the specific loaf volume of the GGR-substituted bread decreased with increased GGR content. The crumb hardness after storage for 3 days was significantly lower for the GGR bread than the control, and cohesiveness was maintained. These results suggested that the influence of glutinous rice flour on staling in rice bread, as assessed by the rate of crumb hardening, depended on the quantity of GGR. In addition, a negative correlation was shown between the degree of gelatinization for rice flour and the staleness (hardness) of rice bread.

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In the preparation of sponge cake, the physical characteristics of batter and cake made with fine rice flour were the compared to those made with wheat flour.
1. Differential scanning calorimetry (DSC) showed that the gelatinization enthalpy change in fine rice flour was greater than that of wheat flour and that the thermal energy for gelatinization of rice flour was greater than that for wheat flour.
2. The viscosity of sponge cake batter made with fine rice flour was less than that made with wheat flour.
3. The internal temperature for baking the cake with fine rice flour was initially higher than for the cake made with wheat flour, but it decreased in the second half of the baking process. The total baking time for the cake made with fine rice flour was longer than that for the cake made with wheat flour.
4. The sponge cake made with fine rice flour was lighter than the one made with wheat flour, but there was little difference in shape by physical measurement. The inside of the sponge cake made with fine rice flour was soft, but the edge of top crust was hard.
5. The sensory evaluation result indicated that the sponge cake made with fine rice flour was not favorable because of the sweetness and hardness of the edge of top crust, but the inside of the sponge cake made with fine rice flour was not inferior to that of the sponge cake made with wheat flour.

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Objective: We designed a questionnaire about meal preparation competency with four subscales (18 items total) for female university students. The purpose of this study was to assess the validity of the questionnaire for measuring cooking skills.
Methods: The participants were 59 female university students majoring in nutrition and 52 female university students majoring in other fields.
We administered the questionnaire about meal preparation and a test of cooking skill. The participants of each major type were divided into three groups according to their self-rated meal preparation competency as assessed by the questionnaire. We then compared the between-group differences in performance on the cooking skill test using an analysis of covariance.
Results: A significant association was found between the cooking skill score and meal preparation competency score (p=0.004) among the female university students majoring in nutrition. The group that reported having high competency in meal preparation had significantly higher cooking skills than the group that reported having low competency. There were few significant associations for the female university students majoring in other fields.
Conclusions: The high correlation between the participants' meal preparation competency scores on the questionnaire and their cooking skills showed the validity of the questionnaire for female university students with an existing interest in nutrition and food.

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The antioxidant activity and polyphenols content of the new vegetable petit-vert, produced by crossing kale and brussels sprouts, was analysed. The functional properties (antioxidant activity and polyphenol content) were compared between the parent vegetables, vegetables subjected to different cooking methods, and different forms (fresh and dry powder) of vegetables. The composition of petit-vert was observed to resemble that of brussels sprouts, rather than kale. The vegetables cooked in a microwave oven displayed a higher retention of beneficial properties (antioxidant activity and polyphenol content) compared to boiled vegetables. In addition, the dried powder form of petit-vert was also observed to display functional properties (antioxidant activity and polyphenol content).

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We performed a quality survey of the edible salt brands sold overseas by measuring both their major and minor components. Most brands of edible salt sold overseas contained sodium chloride of a purity level higher than that of the sodium chloride in edible salts produced in Japan. The minor components stemming from seawater and sand were also quantified. The results of the analysis of the edible salts sold overseas were found to follow a similar trend to those of the Japanese brands. Additives were incorporated into many of the brands sold overseas (70%), which is relatively unusual in Japan. Low-sodium salts were found to have different ratios of sodium chloride and potassium chloride from those found in salts sold in Japan. Overall, therefore, edible salts sold overseas were found to be purer than those sold in Japan, but used additives that were not incorporated into the Japanese brands.

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This study clarifies the factors influencing the characteristics and traditions of the Tokai region, by examining the knowledge of rites of passage and dietary habits of three generations: children, mothers, and grandmothers, primarily those living in three prefectures in the area.
The proportion of respondents aware of the rites was influenced by their experiences, and was markedly low for the celebration of the hundredth day after a child's birth, his/her first birthday, engagement, and marriage (p<0.05). Difficult financial and social conditions, and a general tendency to underestimate rites, led to a decrease in the proportion of those knowledgeable of the rites, while cohabitation with the elderly increased it, as mothers and grandmothers were more likely to know about the rites. Rite-related activities within the community, and residents' enhanced awareness, increased both knowledge and experience. Sweet rice jelly, which is produced in the Tokai region, and the abundant littleneck clams, were frequently used during rites.

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