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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.
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    Sous-vide meat properties as a function of physical and surface changes during processing
    (2022-01-01)
    Chotigavin, Natthaporn
    ;
    Kerr, William L.
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    Klaypradit, Wanwimol
    ;
    Kerdpiboon, Soraya
    Sous-vide is a method of cooking of vacuum-packed samples at relatively low temperature for longer periods than practiced with conventional cooking. Sous-vide is applicable to a wide variety of foods, and optimized sous-vide processing of meat can result in more tender products with less cooking loss. In this study, chicken breast and Thai local beef round were compared under sous-vide (vacuum-packaged and cooked at 60 to 80 °C for 1 to 7.5 h) and traditional cooking temperatures. The physical properties and surface texture of meat during sous-vide cooking were determined. It was found that the L<sup>*</sup> (lightness) and a<sup>*</sup> (redness) of cooked chicken breast were not affected by cooking temperatures or times (p >0.05), while the color of cooked beef depended on both temperature and time (p ≤0.05). It was found that cooking at higher temperature and for longer time resulted in meat with lower cooking yield and higher sous-vide loss, but with less re-heating loss (p ≤0.05). These results were supplemented with surface texture images which showed that larger spaces developed between the fibers after cooking at higher temperatures for longer time than those for samples cooked by sous-vide. Sous-vide chicken breast cooked at 60 °C for 2 h and 80 °C for 0.5 h, as well as beef cooked at 60 °C for 2.5 h and 80 °C for 2 h, were the most tender as measured by the lowest shear force values.
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    Physical characteristics and their relationship with surface-physical properties of Thai local beef during sous-vide processing
    (2020-01-01)
    Supaphon, Pattama
    ;
    Astruc, Thierry
    ;
    Kerdpiboon, Soraya
    In Thailand, local beef (Bos indicus) is preferred by most consumers since it is cheaper than imported beef; however, it has a tougher texture and requires a longer cooking time to make it palatable. The sous-vide cooking process has been found to improve food characteristics, especially the color and texture of meat. Therefore, sous-vide cooking was tested on Thai local beef using various cooking temperatures (60°C, 70°C or 80°C) for various cooking times (2–36 hr), after which the cooking loss, color and shear force of samples were measured. Cooked samples were also re-heated to simulate the preparation by the consumer and the re-heating loss was measured. Sous-vide cooking significantly (p<0.05) reduced cooking loss and lightness and resulted in higher yellowness and less redness compared to a raw sample. However, the lightness of the beef was not significantly (p>0.05) different at any of the cooking temperatures and times tested, whereas yellowness and redness depended on the cooking temperatures and times. Increasing the cooking temperature resulted in an increased shear force, while increasing the cooking time resulted in a significantly (p<0.05) decreased shear force. Cooking at higher temperatures for longer times significantly (p<0.05) increased the sous-vide cooking loss and decreased the re-heating loss. Image analysis of the surface texture showed that muscle fiber was at first clear and firm and then it shrank, with layering clearly visible during cooking. The coefficient of determination for the relationship between the fiber shrinkage area from images and the physical properties of color, cooking loss, re-heating loss and shear force were in the range 0.70–0.98 in all cases.
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    Design and evaluation of a kitchen for persons with visual impairments
    (2013-03-01)
    Kutintara, Benjamas
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    Somboon, Pornpun
    ;
    Buasri, Virajada
    ;
    Srettananurak, Metinee
    ;
    Jedeeyod, Piyanooch
    Visually impaired people need skills on daily living, such as cooking, and Ratchasuda College offers independent living training for them. In order to fulfill their needs, a suitable kitchen should be designed with the consideration of their limitations. The objective of this study was to design and evaluate a kitchen for persons with visual impairments. Before designing the kitchen, interviews and an observation were carried out to obtain information on the needs of blind and low vision persons. Consequently, a kitchen model was developed, and it was evaluated by 10 persons with visual impairments. After the design improvement, the kitchen was built and has been routinely used for training persons with visual impairments to prepare meals. Finally, a post-occupancy evaluation of the kitchen was conducted by observing and interviewing both trainers and those with visual impairments during the food preparation training. The results of the study indicated that kitchens for persons with visual impairments should have safety and usability features. The results of the post-occupancy evaluation showed that those who attended cooking courses were able to cook safely in the kitchen. However, the kitchen still had limitations in some features. Implications for Rehabilitation Persons with visual impairments participate in every step of the design process to ensure that the kitchen fulfills their needs. The kitchen was built with safety and usability features and can be routinely used for training persons with visual impairments to prepare meals. Persons with visual impairments can cook for themselves and their families so that they are able to live independently without becoming a burden and to live with dignity. © 2013 Informa UK, Ltd.
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    Design and evaluation of a kitchen for persons with visual impairments
    (2010-12-01)
    Kutintara, Benjamas
    ;
    Somboon, Pornpun
    ;
    Buasri, Virajada
    ;
    Srettananurak, Metinee
    ;
    Jedeeyod, Piyanooch
    Visually impaired people need skills on daily living, such as cooking, and Ratchasuda College offers independent living training for them. In order to fulfill their needs, a suitable kitchen should be designed with the consideration of their limitations. The objective of this study was to design and evaluate a kitchen for persons with visual impairments. Before designing the kitchen, interviews and an observation were carried out to obtain information on the needs of blind and low vision persons. Consequently, a kitchen model was developed, and it was evaluated by 10 persons with visual impairments. After the design improvement, the kitchen was built and has been routinely used for training persons with visual impairments to prepare meals. Finally, a post-occupancy evaluation of the kitchen was conducted by observing and interviewing both trainers and those with visual impairments during the food preparation training. The results of the study indicated that kitchens for persons with visual impairments should have safety and usability features. The results of the post-occupancy evaluation showed that those who attended cooking courses were able to cook safely in the kitchen. However, the kitchen still had limitations in some features. © 2010 START Centre. All rights reserved. © 2010 START Centre.