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Author: search.filters.author.Giang, Bach Long

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    Prediction of the germination rate and antioxidant properties of VD20 Rice by utilizing Artificial neural network-coupled response surface methodology and product characterization
    (2024-10-01)
    Loan, Le Thi Kim
    ;
    Tat, Truong Quoc
    ;
    Minh, Pham Do Trang
    ;
    Thao, Vo Thi Thu
    ;
    Hoang, Pham Thi Minh
    The current research aims to predict and optimize process conditions to produce germinated VD20 with a high rate of germination and antioxidant properties. Box-Behnken design (BBD) was used to build models with three factors [soaking time (ST: 4–6 h), germination time (GT: 18–22 h), and germination temperature (33–37 °C)] and three replications. The data set from the BBD experiment was used to create an artificial neural network (ANN) model that estimated the change in responses by variable factors. The ANN model was extremely accurate, with an overall correlation coefficient (R) of 0.9997 and showed the best fit with actual and predicted data. The germination conditions were further optimized using multi-objective RSM, which revealed that the optimal conditions were ST of 5.34 h, GT of 20.78 h, and germination temperature of 35.6 °C. The experimental validation revealed a high level of agreement between the results of the BBD models forecasted and the actual experimental values. The ANN-coupled BBD methodology is a promising hybrid method for modeling, forecasting, and optimizing the impact of process conditions on the quality of germinated grain. In addition, the raw and germinated VD20 rice were analyzed for their techno-functional properties, estimated glycemic index (eGI), and FTIR. Lower peak viscosity, values of breakdown and setback, and phytic acid were found after rice was germinated. The result revealed that high antioxidant content and activity, which were confirmed by the FTIR pattern, and low digestion behaviors (eGI = 64.23) were the attributes of the germinated product. Furthermore, the results of pasting, thermal, swelling power, and solubility showed the wide range of further application of this material, which should receive more consideration in future research.
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    INSTANT GERMINATED VD20 RICE CULTIVATED IN VIETNAM: EFFECT OF COOKING CONDITIONS
    (2024-01-01)
    Loan, Le Thi Kim
    ;
    Tat, Truong Quoc
    ;
    Minh, Pham Do Trang
    ;
    Thao, Vo Thi Thu
    ;
    Hoang, Pham Thi Minh
    Instant rice is ideal for convenient use as a low-moisture, lightweight ration and emergency food in our fast-paced lifestyle. It has a longer shelf life and can be quickly rehydrated. This study examined the impact of various cooking circumstances, such as the ratio of rice to water and the kind and concentration of food additives, on the physical and sensory characteristics of quick germinated VD20 rice. Using the correct ratio of rice to water could decrease the percentage of broken cooked grains, increase porosity and volume expansion, and improve customer satisfaction. The study revealed that germinated VD20 rice cooked with a water-to-rice ratio of 1:2 had superior sensory qualities, as well as an appealing appearance when compared to both cooked and quick rice. Furthermore, the notable impact of food additives, specifically sodium bicarbonate and sodium chloride, on the characteristics of instant rice was noticed. Sodium bicarbonate adversely affects the organoleptic characteristics and causes structural damage and dark yellowing in instant rice. In a theoretical sense, the addition of 0.5% NaCl as a supplement can improve the physical characteristics of rice, resulting in instant rice with a well-formed structure and a higher rate of acceptance compared to the control sample which does not contain any food additives. This study is the first to explore the manufacturing of instant rice from germinated products. It aims to provide fundamental knowledge for future research on utilizing the high nutritional value of these sources and optimizing the production process.