Planning rice cultivation in a large plot agricultural system

This research aimed to study the approach of the community toward the decision to grow rice and economic crops, including appropriate resource allocation for use on a farm under a large plot agricultural system. The study areas were in Phan district, Chiang Rai province, Thailand, and the data were collected from a sampling of 400 field agriculturalists. The method used was to develop a mathematical model for growing crops with multi-objectives and in multi-periods, together with an agriculturist representative and experts in multiple-criteria decision-making (MCDM). This was to prioritize the importance of alternative crops and find the appropriate allocation of the resources to achieve the targeted goal. The results showed that agriculturists prioritized most toward the criteria for growing Japanese rice with a weight of 0.179 Kg., followed by transplanted rice, transplanted glutinous rice, garlic, sown paddy rice, and sown glutinous paddy rice, respectively. The study’s results also showed that the price fluctuation of the crop products resulted in more use of land and labor in order to increase the production to compensate for the low price, and this also resulted in the higher opportunity cost of growing transplanted rice. Therefore, growing transplanted rice during in season planting was considered the most effective way, while during the off season, either garlic or Japanese rice could be grown. A collective pattern for planning for using resources together in large plot agricultural areas, together with a clear marketing target would bring about effective use of the resources and reduce the risk in revenue from the fluctuation in prices and uncertainty of yields from drought. Moreover, technology development to solve the problem of the lack of labor would be deemed an important approach toward the enhancement of the competitiveness of agriculturists in the future as well.

Selective Fermentation of Lactobacillus and Streptococcus In Vitro: Effects of Chinese Fermented Glutinous Rice on the Growth Promotion of Potential Probiotics

A functional Chinese fermented glutinous rice has been developed with the supplementation of Fu brick tea (CRW-FBT). In this study, we aimed to evaluate its effect on the growth of potential probiotic strains in the Lactobacillus, Streptococcus, and Weissella genus, compared with traditional Chinese fermented glutinous rice (CRW). The growth profiles of lactic acid bacteria were analyzed based on fermentations in vitro, and the optical densities were recorded at 600 nm during the whole fermentation. Growth curve, maximum OD600 nm, and growth rate were measured and compared among samples with different ratios of CRW-FBT and CRW addition. Through the multiple analysis of growth parameters, we found that all the tested strains obtained better growth results when CRW-FBT was supplemented to the media, compared with the CRW and basic media. The bacterial growth was promoted by exhibiting the shortened lag time, prolonged logarithmic phase and stationary phase, and increased growth rate and cell density, as well as the better performance after 24 h and 48 h fermentation. Besides, short-chain fatty acids and organic acids in CRW-FBT were founded. Our work demonstrated the positive effect of Fu brick tea supplemented in the CRW and illustrated its beneficial role in the food fermentation industry for the purpose of microorganism enrichment and the improvement of microbial metabolism.

FORMULATION AND EVALUATION OF GEL MASK PEEL OF BLACK GLUTINOUS RICE EXTRACT (ORYZA SATIVA VAR GLUTINOSA) AND GREEN TEA (CAMELIA SINENSIS)

Introduction: Black glutinous rice (Oriza sativa var glutinosa) and green tea (Camelia sinensis) are plants that are useful for moisturizing the skin. The purpose of this study was to obtain the best formulation of peel-off gel mask preparations from black glutinous rice and green tea extract. Method: The gel mask formulation was made on the basis of variations in the concentration of Hydroxy Propyl Methyl Cellulose (HPMC) of F1 (2,5%), F2 (3%) and F3 (3,5%) with evaluation including organoleptic tests, pH, viscosity, homogenity, dispersity test, and drying time at temperatures of 4oC, 25oC, 40oC for 28 days. Results: The evaluation results of the three formulations met the requirements for a good peel-off gel mask. pH results are between 4.6-5.5 which is still in the standard range of 4.5-6.0. The results of the viscosity test are 6.500-12.166.7 cps which are in the range of 6.000-24.000 cps, the dispersion area meets the requirements of 5-7 cm, the result of the drying time is 15-22 minutes which are in the range of 15-30 minutes. Conclusion: The conclusion of this study was that F1, F2, and F3 met all the requirements for peel off gel masks by storing at temperatures of 4oC, 25oC, 40oC for 28 days.

Modulating Structure and Properties of Glutinous Rice Flour and Its Dumpling Products by Annealing

In this study, annealed glutinous rice flour treated under different conditions (ANN1, ANN2 and ANN3) were prepared. The structure as well as physicochemical characteristics of the flour and its dumpling products were investigated. The crystallinity of the annealed flour samples increased, while the hydration ability decreased. The content of bound water raised, and immobilized water as well as the freezing enthalpy value decreased for the fast-frozen dumplings made from annealed flour samples. It showed that annealed treatment could reduce the formation of large ice crystals, thus decrease the cracking of fast-frozen dumplings. The freezing enthalpy value of annealed dumplings decreased which was conducive to protect the structure and quality of products. The boiled dumplings made of annealed flour had better eating quality as demonstrated by the increase in the transmittance of the soup. It indicated that moderate annealed glutinous rice flour ANN2 had optimal physicochemical properties to make high quality dumplings. This study would pave the way for further study of the annealing glutinous rice flour and provide theoretical guidance for the application of annealing treatment in starchy food product.

Effect of Rice Flour Types on the Properties of Nonwoven Pineapple Leaf Fiber and Thermoplastic Rice Starch Composites

Thermoplastic starches and a nonwoven pineapple leaf sheet (NPALF) were prepared. Two types of flours were used to prepare thermoplastic starches (TPSs) which were Rice flour thermoplastic starch (RTPS) and Glutinous rice flour thermoplastic starch (GTPS). Two layers of thermoplastic starches and NPALF layer were sandwiched and pressed by a hot pressing machine at 150°C with 1500 psi for 15 min. All composites were investigated their densities and tensile properties. The density of all composite types had a lower density than each neat TPSs and types of rice flours did not affect their densities. The tensile property results confirmed NPALF could be used as a reinforcing agent both in GTPS and RTPS composites but their tensile improvement effectiveness in both systems are different. NPALF composite with RTPS did not affect the tensile strength but provided a slight improvement in modulus. Remarkably, NPALF composite using GTPS explored the great improvement performance both in strength and modulus which were increased up to 174% and 308% comparing with neat GTPS. SEM micrograph evidence clearly showed good wetting between GTPS and the reinforcement layer in the composite. This is resulting in the NPALF-GTPS composite showed a strong improvement in tensile properties.