Research Article
Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.)
Table 3
Total phenolic content and antioxidant activity of the rice grain and the cooked rice from conventional cooking and microwave cooking.
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Data expressed as mean ± standard deviation in duplicate; a-cdifferent 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. |