intensity of rehydrated rice samples. Generally, the longer drying
time is considered as a cause of poor sample color. As the longer
drying time was applied, the denser structure was formed leading
to lower in luminosity. For microwave drying, the higher moisture
in cooked brown rice could be rapidly heated and evaporated
resulting in a less denser structure inside the dried rice samples and
subsequently less intense color. Moreover, the heat exposure due to
longer drying time caused more intense browning reaction in
samples dried with low MWL and WRR.