Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.)

Figure 2

Water uptake during conventional cooking (a) and microwave cooking (b). EC: conventional cooking using an electric rice cooker, L-MC: microwave cooking using low power level, M-MC: microwave cooking using medium power level, and H-MC: microwave cooking using high power level. 1: low water ratio, 2: medium water ratio, and 3: high water ratio.

(a)

(b)