DOI: https://doi.org/10.14456/jsat.2024.6
Abstract
A proposal was put out to develop a novel personal combat ration for the Royal Thai Army (RTA), designed to expedite the cooking process in battlefield conditions. The formulated ration consisted of riceberry combined with vegetables sourced from the Thahan-Phandee project at Chulachomklao Royal Military Academy (CRMA), aiming to deliver vital nutrients to soldiers. The ration processing was optimized based on using affordable RTA’s equipment and resources. Firstly, the riceberry was soaked and preheated in 0.05% sodium phosphate at 70 °C for 20 min, then boiled for 12 min. Later, the riceberry was dried at 80°C until the moisture content reached below 7%. The rice was subsequently combined with pre-prepared dehydrated vegetables, including fairy mushrooms (oyster mushrooms), gourds, baby corn, basil leaves, and long beans. These mixtures were then packed into vacuum-sealed bags, with each package containing 200 g. This portion size provided energy for a single meal, totaling 722 kcal. Cooked rice could be obtained by rehydrating it with hot water and allowing it to sit for 7.5-10 min. Ninety-four cadets were selected as the sample for conducting a sensory examination. Regarding taste, the product exhibited a considerably higher score than conventionally cooked white rice and riceberry (P < 0.05). However, no substantial difference was observed in appearance, texture, flavor, and acceptability score. The product had a positive reception from cadets for its use during their field training activities, as their ratings fell under the “very satisfied” category.
Keywords: instant rice, riceberry, personal combat ration, Thaharn-Phandee project
Received: February 9, 2024. Revised: April 9, 2024. Accepted: April 18, 2024.
