Chinese quince extract jelly has a characteristic red color. In this study, we measured the color (L*, a*, and b* values and visible absorption spectra) of jellies prepared by heating a liquid extract of Chinese quince with nine different carbohydrate-based sweeteners. For jellies prepared with soft white sugar, fructose, isomaltulose, sucrose, and fructo-oligosaccharides, we obtained high a* values indicating redness and a maximum absorption in the 500 nm region. The molecular structure of the respective sweeteners used in all jellies with high a* values contained fructose. High-performance liquid chromatography measurements of sugar contents during heating over time revealed an increase in fructose in the jellies prepared with sucrose and fructo-oligosaccharides. Regarding sensory evaluations, redness and overall acceptability were significantly higher for those jellies prepared with fructose and sucrose.Our findings revealed that the reddish coloration of Chinese quince extract jellies develops as a result of heating in the presence of fructose or saccharides containing fructose residues used as sweeteners.

In this study, we employed a questionnaire to assess the impact of the culinary practicum on the knowledge of cooking terms among college students enrolled in nutrition programs.

Prior to enrollment, students exhibited adequate familiarity with commonly used terms such as "fry" and "bake." However, knowledge of specific terms related to food preparation, such as "cut off the stem (of mushrooms)" and "boil over," along with less frequently utilized methods such as "ironi" (simmering vegetables while maintaining color) and "nejiri ume" (cutting vegetables into a plum flower shape), was limited.

Following the first-year practicum, students exhibited substantial improvement in their understanding of cooking terms, demonstrating enhanced skills and strong knowledge retention.

Collectively, our results suggest that cooking terminology is retained as knowledge and can be recognized as a form of culinary experience. Our findings highlight the importance of effective teaching approaches in enhancing knowledge retention among students by improving the culinary practicum and encouraging students to frequently cook at home.

In this study, we examined the compositions and characteristics of dinner menus published in the "Eiyo to Ryori" (Nutrition and Cookery) magazine during the Heisei period. From mid-to-late Heisei period, the prevalence of Ichiju-nisai menus decreased from 46.4 to 27.0%, whereas that of Ichiju-sansai menus increased from 7.1 to 13.4%. Additionally, the prevalence of meals with three side dishes increased during the late Heisei period. The prevalence of menus including soups decreased from 55.4 to 45.5% and that of menus including white rice decreased from 83.5 to 66.5%. In contrast, the prevalence of menus including seasoned rice increased from 7.7 to 22.2%. In terms of the cooking methods for the first (main) dish during the mid-to-late Heisei period, the prevalences of nimono and yakimono decreased, whereas those of itamemono, agemono, aemono, and salads increased. Among the side dishes, the prevalence of aemono increased, whereas that of salads decreased. Overall, our results indicate the change in menus from those mainly comprising white rice to those mainly comprising side dishes, such as itamemono and agemono, from mid-to-late Heisei period.