For the purpose of preventing changes in the texture of heated Chinese noodles, the rheological properties, structure, and sensory characteristics of Chinese noodles with dried egg whites (DEW) of different pH values (DEW A; pH 6.9, DEW B; pH 9.7) were investigated by comparing them with those of Chinese noodles alone. The noodles with DEW B (noodles B) had the densest structure and the highest yield ratio after heating among the three types of noodles. At 30 minutes or more after heating, the fracture characteristic values of noodles with DEW A (noodles A) and noodles B were not significantly different from those exhibited by noodles alone immediately following heating. At 60 minutes after heating, the hardness and crispness of noodles A and B were found, by sensory evaluation, to be significantly higher than for noodles alone. DEW was shown to be useful for improving the texture of heated Chinese noodles.

  The purpose of this research is to clarify the current situation and problems of members promoting dietary improvement and to contribute to the maintenance of their own health and community health. We surveyed the present situation of activities, satisfaction level, subjective health feeling and health behavior of members promoting dietary improvement.

  Elderly women over 60 years old accounted for more than 80% of the members. About 60% of them were satisfied with the activities, and about half of them thought they were fine “as it is now.” The unsatisfactory group wanted “work close to home,” “reduction of activity time,” “increase in the opportunities of training,” and so on. In the satisfied group, the subjective health feeling was significantly higher, but there was no difference concerning health behaviors. However, among the health behaviors, securing sleeping time and limiting alcohol consumption were significantly related to the number of activities carried out in the past year.

  To clarify the different effects of gas and induction heating on boiling, the thermal distribution and convection of boiling water were investigated. The water temperature was measured while spaghetti was being boiled in a glass pot. With induction heating, the water temperature at the peripheral part of the pot was significantly low compared with the center. It was presumed that with induction heating, only the bottom of the pot became hot, and the difference in water temperature between the center and peripheral part of the pot was considerable. The spaghetti was put in boiling water and its movement was observed. With gas heating, most spaghetti was spread along the circumference away from the center of the pot. This indicated that boiled water was moving intensely at its center. The boiled spaghetti was divided into 9 parts, and the moisture content, hardness and degree of gelatinization were measured to examine whether the spaghetti was boiled uniformly. Means of the coefficient of variance in 5 measurements were 0.040 in moisture content, 0.092 in hardness, and 0.028 in degree of gelatinization with gas heating, and 0.068, 0.161 and 0.039 with induction heating, respectively. Significant differences were found between gas and induction heating, and the properties of the spaghetti boiled in a glass pot with induction heating were not regarded to be as uniform as they were with gas heating.

  Carrots and edible burdock are frequently used when making “takikomi gohan”. Bacteria populations such as standard plate counts, coliform bacteria counts, Escherichia coli counts and Bacillus spp. counts in carrot and edible burdock samples were examined. No E. coli was isolated from all samples in this study. Indicator organisms as standard plate counts of the “washing-peel” carrot samples, and the “washing-peel-washing” edible burdock samples were low. After heat treatment (98℃ for 20 min) of the “washing-peel” carrot and all processed edible burdock samples, standard plate counts were also low. Coliform bacteria counts and Bacillus spp. counts in samples before and after processing had no statistical difference. Enterotoxin-positive B. cereus was isolated from the “washing-not peel” carrot sample. Our study suggests that washing and peeling of carrots, and washing, peeling and washing of edible burdock, followed by heating, are effective to reduce standard plate count bacteria contamination. B. cereus is a spore forming bacteria. B. cereus on carrots and edible burdock is a food poisoning risk in “takikomi gohan”.