Abstract

The objective of this work was to study the effect of a new low temperature drying system by continuous and instant microwave power control on cooked brown rice. The drying system was operated in the microwave power range of 280 W to 320 W. Samples of cooked brown rice (4 cm diameter × 1 cm high) were used. The optimum drying was at 300 W for 48 min. The changes in the nutrient composition and trace elements of the cooked brown rice, resulting from before and after microwave drying at 300 W for 48 min, were then analyzed. No change of crude protein, ash, crude fiber, and carbohydrate was observed in the cooked brown rice both before and after drying (P>0.05) though a little crude fat change was found (P>0.05). Simultaneously, no explicit changes were found regarding the potassium (K), magnesium (Mg), and zinc (Zn) levels after the drying (P>0.05). It is demonstrated that by this drying method brown rice retained its fresh nutritional value and mineral content. © 2008 IFRJ, Faculty of Food Science & Technology, UPM.