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

Table 4

Chemical composition of the Riceberry rice grain (Oryza sativa L.) and the cooked rice from conventional cooking and microwave cooking.

Sample	Ash content (% db)	Fat (% db)	Fiber (% db)	Protein (% db)	Carbohydrate (% db)	Total starch (% in db)	Estimated GI
Raw riceberry rice grain	1.48 ± 0.02^a	3.27 ± 0.02^a	2.46 ± 0.04^a	12.31 ± 0.03^a	72.89 ± 0.03^d	—	—
EC3	1.44 ± 0.01^a	3.30 ± 0.03^a	2.29 ± 0.07^a	11.11 ± 0.07^b	78.23 ± 0.18^a	75.27 ± 1.84^a	73.00 ± 0.04^a
L-MC2	1.47 ± 0.02^a	3.23 ± 0.03^a	2.44 ± 0.16^a	12.03 ± 0.30^a	76.91 ± 0.16^c	74.27 ± 1.26^a	73.11 ± 0.43^a
M-MC2	1.45 ± 0.00^a	3.22 ± 0.04^a	2.32 ± 0.09^a	12.11 ± 0.26^a	77.56 ± 0.24^b	75.29 ± 0.84^a	73.01 ± 0.29^a
H-MC2	1.47 ± 0.01^a	3.06 ± 0.10^b	2.32 ± 0.09^a	12.01 ± 0.04^a	77.48 ± 0.13^b	75.90 ± 0.75^a	73.01 ± 0.83^a

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.