Microwave heating in rice and its influence on quality and techno-functional parameters of rice compositional components

Microwave heating has grown in favour in the food sector due to its versatility. Microwave-assisted heating has numerous advantages, such as supplying high microwave energy into dielectric materials with deeper penetration for internal heat production, displaying positive qualities in enhancing the heating rate and lowering response time. The use of microwave heating can assist to improve the quality and texture of rice when it is being cooked. The milling characteristics, cooking properties, mechanical properties, nutritional properties, thermal properties, and functional properties of raw and cooked rice were all considerably impacted by the amount of microwave energy and time used. Further, fissures developed due to microwave improve the cooking quality and texture of rice. In addition, the possible changes in rice starch due to microwave heating were also analyzed. Microwaves can directly or indirectly cause many changes in the rice starch's morphology and internal structure related to the input microwave power. Essential parameters include dielectric properties, which represent the reaction of food to microwave treatment. Therefore, the present review is prepared to summarize the effect of microwave heating on the proximate composition, physical, chemical, and functional properties of rice. This review also discusses the impact of microwave power and the exposure time on rice, which will help researchers and scientists to work further on the rice.