Milling and cooking qualities of conduction parboiled paddy samples of 'ADT
36', 'IR 20' and 'CO 45' were determined. The initial moisture content and
contact time contributed for more head rice recovery, alkali expansion val
ue and gelatinization percentage. Hardness increased by 50 to 60%, whereas
the whiteness decreased due to parboiling compared to that of control. The
cooking time decreased by 1 to 2 min. and there was no appreciable change i
n water uptake and swelling index.