Research Article

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

Table 1

Experimental conditions for rice cooking.

Cooking methodPower level (W)Rice-to-water ratio (w : v)Cooking time (min)

EC11 : 1.832
EC21 : 2.034
EC31 : 2.237
L-MC13601 : 2.830
L-MC23601 : 3.031.5
M-MC16001 : 4.830
M-MC26001 : 5.031
H-MC19001 : 7.030
H-MC29001 : 7.230.5

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.