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

Table 2

Texture profiles of cooked rice from conventional cooking and microwave cooking.

Treatment	Hardness (N)	Adhesiveness (g.sec)	Springiness (−)	Cohesiveness (−)	Chewiness (−)
EC3	162.03 ± 4.08^b	−671.58 ± 42.64^a	0.40 ± 0.05^d	0.46 ± 0.00^c	30.68 ± 3.58^d
L-MC1	180.11 ± 7.17^a	−741.54 ± 47.13^a	0.56 ± 0.07^ab	0.51 ± 0.03^a	53.62 ± 11.01^ab
L-MC2	166.72 ± 4.62^b	−886.57 ± 42.81^b	0.54 ± 0.05^b	0.49 ± 0.01^b	44.60 ± 6.39^c
M-MC1	176.13 ± 5.42^a	−828.66 ± 81.00^b	0.53 ± 0.09^bc	0.50 ± 0.01^ab	47.66 ± 9.82^bc
M-MC2	166.35 ± 7.98^b	−1013.26 ± 182.22^c	0.53 ± 0.06^bc	0.49 ± 0.01^b	44.39 ± 7.47^c
H-MC1	175.21 ± 8.22^a	−1064.35 ± 67.01^cd	0.62 ± 0.08^a	0.50 ± 0.02^ab	56.20 ± 12.07^a
H-MC2	162.35 ± 5.86^b	−1118.02 ± 53.60^d	0.47 ± 0.04^c	0.47 ± 0.01^c	36.15 ± 5.20^d

Data expressed as mean ± standard deviation in triplicate; ^a–ddifferent superscript letters indicate a significant () difference. 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.