Effect of microwave cooking on the quality of riceberry rice and vegetables

Name: Chin, Lyda

LCSH: Kasetsart University -- Theses. M.S. (Agro-Industrial Product Development) 2020

Classification :.LCCS: TP435.R3

LCSH: Kasetsart University. -- Department of Product Development -- Theses

LCSH: Rice -- Quality

LCSH: Vegetables -- Quality

LCSH: Microwaves

LCSH: Microwave cooking

Abstract: Microwaves have been applied for cooking, warming, and thawing food for many years. Microwave heating differs from conventional heating and may cause variation in food quality. In recent years, consumer preferences and health awareness have shifted towards better-eating quality of rice and vegetable. This study determined the effect of cooking conditions (conventional and microwave cooking) on the qualities of Riceberry, beetroot, Chinese kale, and red cabbage. The textures of all microwave-cooked rice were in the range 162.35 to 180.11 N and were comparable to conventionally cooked rice (162.03 N). The total phenolic content (TPC) and antioxidant activity of the selected microwave-cooked rice were higher than those of the conventional-cooked rice. 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. For vegetable cooking, dry heating conditions caused a small loss in ash contents and decreased the redness in beetroot, but it could increase TPC and antioxidant activity. An increase in microwave steaming from 4 to 8 min caused a significant decrease in redness and yellowness of beetroot. Cooking caused a significant decrease in the lightness of Chinese kale, but boiling could preserve better lightness than steaming. Microwave cooking at the maximum cooking time (MCB3, MCS3, and MT3) provided the significant hardness values of 11.60 ± 2.21, 10.68 ± 1.00, and 12.02 ± 2.03 N, respectively; while the conventional cooking conditions (CCB3 and CCS3) could soften the texture to 36.88 ± 3.85 and 33.45 ± 7.32 N, respectively. Among all cooking conditions, moist heat (boiling and steaming) could significantly increase TPC and antioxidant activity in beetroot and Chinese kale, especially the microwave steaming at the maximum cooking time. However, microwave boiling at the minimum cooking time (3 min) was the best condition to improve TPC and antioxidant activity in red cabbage. Microwave cooking could be recommended as an alternative technique for cooking due to the rapid heating regime, the comparable quality and the maximized TPC, and the antioxidant activity of cooked rice and vegetables.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Nantawan Therdthai

Role: Thesis Advisor

Name: Wannasawat Ratphitagsanti

Role: Thesis CO-Advisor

Created: 2020

Modified: 2025-07-08

Issued: 2025-07-08

วิทยานิพนธ์/Thesis

application/pdf

URL: https://www.lib.ku.ac.th/KUthesis/2563/lyda-chi-all.pdf

CallNumber: TP435.R3 .C45

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Agro-Industrial Product Development

Grantor: Kasetsart University

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