Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.)
Joint Authors
Chin, Lyda
Therdthai, Nantawan
Ratphitagsanti, Wannasawat
Source
Issue
Vol. 2020, Issue 2020 (31 Dec. 2020), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2020-08-28
Country of Publication
Egypt
No. of Pages
9
Abstract EN
Microwaves have been applied for cooking, warming, and thawing food for many years.
Microwave heating differs from conventional heating and may cause variation in the food quality.
This study determined the quality of Riceberry rice (Oryza sativa L.) after microwave cooking using various rice-to-water ratios at three power levels (360, 600, and 900 W).
The texture of all microwave-cooked samples was in the range 162.35 ± 5.86 to 180.11 ± 7.17 N and was comparable to the conventionally cooked rice (162.03 N).
The total phenolic content (TPC) and the antioxidant activity of the microwave-cooked rice were higher than those of the conventional-cooked rice.
Microwave cooking appeared to keep the TPC in the range 241.15–246.89 mg GAE/100 g db and the antioxidant activities based on DPPH and ABTS assays in the ranges 134.24–137.15 and 302.80–311.85 mg·TE/100 g db, respectively.
Microwave cooking also maintained similar contents of fiber, ash, and total starch to those from conventional cooking.
The glycemic index (GI) for all freshly cooked rice samples was not significantly different, and the rice was classified as a high-GI food.
Microwave cooking could be recommended as an alternative technique for rice cooking due to its rapid heating regime and the comparable quality and maximized TPC and antioxidant activity of the cooked rice.
American Psychological Association (APA)
Chin, Lyda& Therdthai, Nantawan& Ratphitagsanti, Wannasawat. 2020. Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.). Journal of Food Quality،Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1184652
Modern Language Association (MLA)
Chin, Lyda…[et al.]. Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.). Journal of Food Quality No. 2020 (2020), pp.1-9.
https://search.emarefa.net/detail/BIM-1184652
American Medical Association (AMA)
Chin, Lyda& Therdthai, Nantawan& Ratphitagsanti, Wannasawat. Effect of Microwave Cooking on Quality of Riceberry Rice (Oryza sativa L.). Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-9.
https://search.emarefa.net/detail/BIM-1184652
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1184652