Alkali Spreading Value Research Articles

Studies on Correlation and Path Coefficient Analysis in Hybrid Rice (Oryza sativa L.) for Yield and Quality Traits

The present investigation was carried out at Regional Agricultural Research Station, Polasa, Jagtial, Telangana state, India to study the correlation and path coefficient analysis towards yield, physical and chemical quality traits in 46 genotypes including two checks in Randomized Block Design with two replications during kharif, october, 2019. Association of yield and yield components and among grain yield characters makes us to understand their relationship towards selecting a high yielding and good quality varieties. The result from the study revealed that all the nineteen characters studied has shown a great range of variation for correlation and path analysis. The character association studies in this experiment revealed that the trait grain yield plant-1 had showed significant positive correlation with plant height, spikelet fertility, 1000 grain weight, milling %, hulling %, kernel length and kernel breadth whereas it showed negative and non-significant association with days to 50% flowering. The path analysis studies revealed that kernel length was the major contributor for grain yield plant-1 followed by plant height, spikelet fertility, number of grains per panicle, 1000 grain weight, milling %, gel consistency, amylose content and alkali spreading value. These characters showed direct positive effects for grain yield plant-1. From the study it can be concluded that the above characters can be used directly as the selection criteria in any rice yield improvement breeding programmes.

Glycemic index studies in rice (Oryza sativa L.) varieties developed by ANGRAU

Twenty popular rice varieties developed by ANGRAU obtained from Regional Agricultural Research Station (RARS), Maruteru during Kharif – 2019, were screened for chemical quality traits viz., gel consistency, gelatinization temperature, amylose along with glycemic index.In our study, significant variation was observed among all the varieties for chemical traits but no significant variation was observed in case of glycemic index.The amylose content observed over the varieties ranged from 21.7 per cent to 24.73 per cent. All the varieties have intermediate amylose content. Gel consistency ranged from 37.67 (hard gel) to 75 (soft gel) with the mean of 52.57. The alkali spreading value was noticed to be low, intermediate and high among all rice varieties.Glycemic index rangedfrom 56.72 -66.43 with a general mean of 60.67. Furthermore, all the varieties were categorized as medium GI varieties (56-69). Among all the varieties, Pushyami has shown the least value (56.72) for glycemic index.From the present investigation, it is concluded that, Rice varieties such as Chandra, Indra, Sri Dhruthi, Swarna, Samba Mahsuri, Sujatha, Maruteru Samba, MaruteruMahsuri recorded intermediate amylose, alkali spreading value and medium GI, which are desirable for rice consumers while counting for better rice with the best quality and glycemic index.

Elite rice variety ‘VL Dhan 159’ for cultivation under organic condition of Uttarakhand hills

VL Dhan 159 is an early duration rice variety suitable for cultivation under rainfed upland organic condition of Uttarakhand hills. This variety has been developed by ICAR-Vivekananda Parvatiya Krishi Anusandhan Sansthan(VPKAS) Almora, Uttarakhand for the kharif season and released by the State Varietal Release Committee of Uttarakhand in 2020, Subsequently it was notified by the Central Seed Committee vide notification number S.O.500(E) dated the 29th January, 2021. VL Dhan 159 is derived from the cross VL 66/HPR 2143 with a maturity duration of 110-115 days. Under organic conditions, this variety has recorded an average yield of 2,054 kg/ha and out yielded the check varieties of Vivek Dhan 154 by 42.34 per cent, VL Dhan 221 by 27.34 per cent and VL Dhan 156 by 33.64 per cent. It was found resistant against leaf and neck blast (score 0-3), brown leaf spot (score 3-4), sheath rot (score 1), leaf scald (score 1-3), false smut (score 0), stem borer and leaf folder (score 0-1) under natural condition. It has more number of panicles/m2 (229) compared to the checks of Vivek Dhan 154 (200) and VL Dhan 156 (172). This variety has non lodging intermediate plant height, semi-erect with well exerted panicle. It has exhibited a better quality characteristics like high hulling (82.8%) and milling (72.1%), intermediate Alkali Spreading Value (4.0), Gel consistency (50) and amylose content (25.93%). Grain Chalkiness is very occasionally present. It has short bold grain with L/B ratio of 2.00 Key wordsVL Dhan 159, organic condition, Rainfed upland, hill rice, early duration, high yielding variety

Consequences of Ustilaginoidea virens infection, causal agent of false smut disease of rice, on production and grain quality of rice

Nowadays, false smut of rice, caused by Ustilaginoidea virens, is a disease of interest in the world. Presently, its traditional status as ‘minor disease’ has changed with widespread reports of severity from all the rice growing countries of the world. While many reports are available on the yield loss from the disease, little is known of its effect on grain quality. The present study is planned mainly to evaluate the effect of false smut disease on grain quality of different rice varieties from India. False smut had significant effect on yield (loss of 0.7–8.6%), cooking and nutritional qualities of many popular Indian varieties. Significant changes (p < 0.05) in qualitative characters like hulling, milling, head rice recovery, kernel length after cooking, alkali spreading value, water uptake capacity and gel consistency were observed. Nutritional qualities like total protein content were variable within the ‘healthy’ varieties as well as within the ‘diseased’ varieties but the reduction of protein content in diseased grains over healthy was not significant. Amylose content and total phenol were found to be significantly high (p < 0.01) whereas antioxidant activities were significantly low (p < 0.01) in ‘diseased’ grains. All these changes in different quality parameters are emphasizing the impact of the disease on nutritional properties. This report is first of its kind from India and provides a template for further in-depth study to combat the disease so as to restrict yield loss and maintenance of rice grain quality.

Effect of spacing and seedling age on yield, quality and heat use of scented rice in lower gangetic plains of West Bengal

A traditional scented rice (cv. Radhunipagal) was tested under varied spacing (20 cm × 20 cm, 20 cm × 15 cm, 15 cm × 15 cm and 20 cm × 10 cm) and seedling age (25, 35 and 45 days) during wet (kharif) season of 2018 at B.C.K.V., Nadia, West Bengal. Seedling age caused significant variation in life duration and summed GDD from 147.9 days and 2436°C day (25-day aged) to 162.0 days and 2753°C day (45-day aged), but with maturity in same meteorological week. Square planting (15 cm × 15 cm or 44 hills m-2) resulted in highest grain yield (2.52 t ha-1), which was 2.85, 11.01 and 4.56% greater over wider (20 cm × 15 cm and 20 cm × 20 cm) and closer spacings (20 cm × 10 cm). Radhunipagal rice raised with 25-days old seedlings recorded the highest grain yield (2.53 t ha-1) and maximum heat use efficiency (0.90 kg ha-1 °C day-1), and that yield was 0.12 and 0.22 t ha-1 greater over the crops planted with 35 and 45-days old seedlings during wet season. Spacing could not influence the cooking and processing quality (gelatinization temperature, kernel elongation ratio and aroma) except protein content of milled rice in the study. Radhunipagal paddy planted with 45-day aged seedlings recorded maximum protein content (6.36%) and alkali spreading value (score 3.27).

Evaluation of grain quality traits in popular rice varieties of Andhra Pradesh

Twenty popular rice varieties, including sixteen released and four pre-released varieties obtained from Kharif 2019, were screened for quality parameters such as physical, chemical, cooking traits. Correlation coefficients were evaluated to identify rice varieties with desirable grain quality. All the 14 traits evaluated have shown significant variance. 1000 kernel weight has positive significant association with kernel length (r = 0.843) and kernel breadth (r = 0.724). Kernel length after cooking with elongation ratio (r = 0.059), alkali spreading value with water uptake (r = 0.137), percent hulling with percent milling (r = 0.49), and head rice recovery(r = 0.140) also has depicted positive correlation which specifies that these are the principle attributes to enhance grain quality of rice. Significant Correlation among quality characters might help breeders emphasize better grain quality and rice consumers to identify rice variety with desirable grain quality.

Physicochemical and cooking characteristics of pigmented traditional rice varieties

Traditionally, every variety of rice has had agricultural and food significance. The particularities of the varieties do not end with the paddy plants, duration, seasonality, etc. The grains also have their unique features. They have specific nutritive, cooking and eating qualities. To study the physicochemical and cooking characteristics of traditional rice popular brown rice varieties were collected from Pudukkottai, Sivagangai (Karaikudi) and Perambalur districts of Tamil Nadu. From the collected samples, five rice varieties namely Kaatuyaanam, Karuppukavuni, Karunguruvai, Mapillaisamba and Kuruvaikalanchiyam were selected for the study. Certain unique features of the rice were characterized out by the physical, thermal and cooking characteristics of brown rice varieties. Physical characteristics such as test weight, kernel length, and breadth and L/B ratio, seed grade were assessed. Thermal characteristics such as water uptake, volume expansion ratio and alkali spreading value were also assessed. The traditional rice varieties were found to exhibit good Phyico-chemical and thermal characteristics revealing their high grain quality.

Physico-chemical, nutritional and Anti-oxidative properties of different colored grain genotypes of rice (Oryza sativa L.)

The commonly consumed white rice is a highly refined staple cereal, which is lack of almost all minerals and nutrients. The pigmented rice, enriched with anthocyanin is known for it’s taste and health benefits. Colored rice (Oryza sativa L) genotypes are evaluated under this study. Twenty six genotypes were studied for 8 yield components and 12 physico-chemical, nutritional and Anti-oxidative properties. Among the non-pigmented varieties, BPT 5204, BPT 2270, BPT 2595, BPT 2782 and BPT 2776 recorded the desirable quality traits with excellent cooking quality. The pigmented rice genotypes recorded high amount of total phenols, antioxidant activity and flavonoid contents than non-pigmented varieties. When compared with light brown pericarp colored rice genotypes, red and black rice genotypes possess more protein content, high Zn and Fe content also. Variability studies showing that, high GCV and PCV coupled with high heritability and high genetic advance as percent of mean were recorded for test weight and total number of grains per panicle among yield components, while among quality traits solid loss, alkali spreading value, total phenol content, total antioxidant activity, flavonoid content, zinc and iron content. It indicates that these characters are controlled by additive type of gene action, which can be improved by direct selection. The results of correlation studies revealed that total phenol content, flavonoid content, total antioxidant activity are positively associated with each other and also with protein content, Zn and Fe content, hence simultaneous improvement of all these traits is anticipated. The colored rice varieties reported in the present study recorded medium duration, high yield potential coupled with medium slender grain type and good cooking quality and may be exploited commercially. Black and red rice genotypes viz., BPT 2848, BPT 3140, BPT 3141, BPT 2858, BPT 3111 which recorded desirable physical quality traits, high antioxidant activity, high protein, Fe & Zn content can be included in daily diet for their potential bioactive compounds and neutraceutical benefits to human health.

Effect of rice variety and location on nutritional composition, physicochemical, cooking and functional properties of newly released upland rice varieties in Ethiopia

The aim of this study was to characterize the newly released different upland rice varieties grown at two representative locations in Ethiopia. This experiment was conducted in factorial design arranged in completely randomized design with three replications. The factors considered were variety (Hidassie, Kokit, NERICA-3, NERICA-4, NERICA-12 and NERICA-13), and growing location (Fogera and Pawe). Collected samples were processed to brown rice and analyzed for selective physical, proximate, cooking, functional, mineral, and color properties. The results showed that the growing location and variety had a significant effect (P ≤ 0.05) on rice quality attributes. The variety Kokit was the most consistent in terms of hectoliter weight, alkali-spreading value, grain weight, amylose, and grain thickness. The mean minimum cooking time of the varieties had ranged from 6.67 to 28.0 min. The gelatinization temperature of upland brown rice varieties varied from 59 to 78.33°C. NERICA-4 grown at Pawe had significantly higher gelatinization temperature (78.33°C) compared to others. The protein content was higher in all the studied varieties grown at Pawe (9.82 to 10.29%) than the varieties grown at Fogera (6.34 to 8.44%). The maximum values for manganese (23.52 mg/kg), magnesium (1091.31 mg/kg) and zinc (25.95 mg/kg) were found in Hidassie grown at Fogera. Similarly, the highest Fe content (70.6 mg/kg) was found in NERICA-3 at Pawe. The current findings will be highly useful for the researchers and processers in the field of rice research and development.

Glycemic Index of Selected Indian Rice Varieties

Aims: For prevention and management of type II diabetes among rice eating population, consumption of rice with lower Glycemic Index (GI) is highly desirable as low GI food decreases plasma glucose levels and plasma insulin demand. As there is paucity of information on the GIs of commonly consumed rice varieties in India, the aim of this study was to determine GI of selected five rice varieties, and to find relationship of GI with their cooking and eating quality traits.&#x0D; Study Design, Place and Duration: In vivo experiment was conducted at PG&amp;RC, PJTS Agricultural University, Hyderabad, India, during March, 2017 to February, 2018. During this period, cooking and eating quality traits of selected rice varieties were determined in ICAR- Indian Institute of Rice Research, Hyderabad, India.&#x0D; Methodology: GIs were determined by feeding10 fasted human subjects a fixed portion of foods and subsequently measuring plasma glucose of their blood samples at specific interval of time and GIs were calculated using standard formula. Cooking and eating quality traits were determined using standard procedure.&#x0D; Results: The estimated GI values were 56.38(SEM 1.57), 59.23(SEM 1.02), 71.73 (SEM 1.75), 87.40 (SEM 1.90), and 94.05 (SEM 1.21), respectively for Sampada, Dhanrasi, DRR Dhan 42, DRR Dhan 43, and Jarava. Alkali spreading value (ASV), Gel consistency (GC), and Water uptake (WU) values of these five varieties ranged from 4 to 6, 22 mm to 54.5 mm, and 80 ml/ 100 g to 255 ml/100 g, respectively.&#x0D; Conclusion: Two varieties were identified with moderate GI values (Sampada, 56.38 ± 1.57; Dhanrasi, 59.23± 1.02). These varieties can prove to be a healthier option to incorporate in nutritional therapeutic diet. It is also concluded that lower ASV, higher GC, and lower WU, are good predictors for lower GIs of rice varieties. These relationships may be used for screening of low GI rice cultivars in breeding programme.

Heterosis for yield and grain quality parameters in basmati rice (Oryza sativa L.)

In the present study, heterobeltiosis and standard heterosis were estimated on 36 F1s obtained through half-diallel mating design for yield and quality traits. For yield per plant trait, seven out of 36 hybrids recorded standard heterosis of more than 100 per cent. CSR-30 x HUBR10-9 (160.09 per cent) recorded the highest significant positive standard heterosis over yield check Pusa Basmati-1. For quality traits, hybrid Pusa Basmati-1121 X Pusa Basmati-1509 performed well, as it exhibited a significant desirable standard heterosis for kernel length, kernel length after cooking, kernel breadth after cooking, and length/breadth ratio. Other hybrids that performed well for quality traits were Pusa Basmati-1 X Pusa Basmati-1121, Type-3 X Pusa Basmati-1121, Type-3 X Pusa Basmati-1509 and Taraori Basmati X Pusa Basmati-1121. 17 hybrids were found to have the desired intermediate range of amylose content (20-25 per cent) and 22 hybrids showed a desirable range of 4-7 for alkali spreading value, based on per se performance.

Genetic diversity for starch quality and alkali spreading value in sorghum

Sorghum is an important food crop in many parts of Africa and Asia. Landraces of sorghum are known to exhibit variation in food quality traits including starch and protein content and composition. In this study, a panel of diverse sorghum breeding lines and 788 sorghum conversion (SC) lines representing the global germplasm diversity of the crop were evaluated for variation in starch quality based on alkali spreading value (ASV). A small number of genotypes with stable expression of the ASV+ phenotype across seasons were identified; mostly representing Nandyal types from India. Genetic studies showed the ASV+ phenotype was inherited as a recessive trait. Whole genome resequencing of ASV+ donor lines revealed SNPs in genes involved in starch biosynthesis. A genome wide association study (GWAS) identified a significant SNP associated with ASV near Sobic.010G273800, a starch branching enzyme I precursor, and Sobic.010G274800 and Sobic.010G275001, both annotated as glucosyltransferases. Physiochemical analyses of accessions with contrasting ASV phenotypes demonstrated an environment dependent lower starch gelatinization temperature (GT), amylose content of approximately 22%, and good gel consistency. The starch quality attributes of these lines could be valuable in food products that require good gel consistency and viscosity.

Identification and characterization of popular rice (Oryza sativa L.) varieties through chemical tests

Identification and characterization of crop varieties are crucial for ensuring the genetic purity of seeds. The present investigation was carried out to identify suitable chemical methods that are fast, reliable and easy for seed analysts, breeders and seed producers for identification of a variety. Twenty-five popular rice varieties in the seed supply chain of Tamil Nadu were subjected to phenol, modified phenol, NaOH, aroma, gelatinization temperature (alkali spreading value), GA3 and 2,4-D tests. The results of the experiment revealed that phenol and modified phenol tests changed the colour of TKM 9 and TRY 1 variety to brown but no colour change was observed in the variety I.W. Ponni variety. The NaOH test is useful for the identification of TKM 9 variety as it changed the colourless solution to red. GA3 and 2,4-D tests characterized the varieties based on the shoot growth into two and three groups respectively. However, all the variety lacked aroma and exhibited a high gelatinization temperature.

Genetic Evaluation of Starch Synthesis-Related Genes and Starch Quality Traits in Special Rice Resources

The genetic diversity of 36 rice landraces and 43 breeding materials in the upper reaches of the Yangtze River in China was studied by intragenic molecular markers of 26 starch synthesis-related loci. And research on quality traits such as the amylose content (AC), gel consistency (GC) and alkali spreading value (ASV) to analyze genetic differences in quality traits. The results showed that the number of alleles, average gene diversity and polymorphism information content values of landraces were higher than those of breeding materials. The genetic similarity coefficient (GS) of 79 rice materials ranged from 0.392 to 1, with an average of 0.757.There were significant variations in the quality traits of rice landraces and breeding materials, and the high-quality compliance rates were low, only 6.3% of the varieties have an amylose content that reached grade 1. The results of cluster analysis and population structure analysis are generally consistent; that is, the two resource types are closely related and cannot be clustered independently. This study can provide a basis for genetic improvement of rice starch quality. Make full use of the quality genetic diversity of landraces in modern breeding work, further broaden the genetic base of rice and improve rice quality.

Stability analysis for quality traits in rice hybrids using AMMI model

Eighteen promising hybrids from different agro climatic zones viz., Maruteru, Warangal, Jagtial and Ragolu of Andhra Pradesh, India were subjected to stability by using AMMI model for eleven quality characters. The pooled data was presented as per AMMI model. The analysis of variance indicated that the genotypes and environments were significant for all the quality characters except for milling per cent for genotypes indicating the diversity among the genotypes and environments studied. Among the AMMI components first IPCA axis explained most of the portion of G X E interaction for the characters under study. IPCA 1 was significant for head rice recovery per cent, gel consistency, alkali spreading value and protein content. The promising hybrid APMS 9A x MTU II-143-26-2 showed stability for head rice recovery per cent, milling per cent, volume expansion ratio and kernal elongation ratio whereas, APMS 6A x MTU II -187-6-1-1 reported stability for milling per cent, gel consistency, volume expansion ratio, protein content and amylose content. The highest yielding hybrid APMS 6A x MTU II-110-9-1-1-1-1 recorded stable performance for hulling per cent and milling per cent.

Effects of soluble starch synthase IIa allelic variation on rice grain quality with different Waxy backgrounds.

Soluble starch synthase IIa (ALK, SSII-3) is the major gene regulating gelatinization temperature (GT) and SSII-3 M1 is an effective marker for identifying SSIIa alleles. However, the haplotypes of SSIIa alleles amplified by SSII-3M1 and their allelic effect sunder different Waxy (Wx) background in non-glutinous rice remain unclear. By integrating the genetic background analysis and by the identification of the genotypes of Wx and SSIIa, we found that the SSIIa alleles amplified by SSII-3 M1 were haplotype 1 (G/G/GC, indica-type) and 4 (A/G/TT, japonica-type), which had a significant effect on pasting temperature (PaT), hot paste viscosity (HPV), and the alkali spreading value (ASV). There were significant effects of SSIIa alleles on HPV, cool paste viscosity (CPV), and consistency value with different Wx backgrounds. The apparent amylose content (AAC) of samples significantly affected the accuracy of GT, which was represented by the manually determined pasting temperature (PTm). The SSIIa alleles amplified by SSII-3 M1 are indica type and japonica type. Different SSIIa haplotypes significantly affect HPV, CPV, PaT, and ASV. GT, PaT, and PTm are mainly affected by SSIIa alleles. The classification of all samples with different haplotypes of SSIIa indicates that their AAC (Wx genotypes) is essentially. The effects of SSIIa alleles are themselves affected by different Wx alleles. © 2020 Society of Chemical Industry.

Effect of parboiling methods on the physicochemical characteristics and glycemic index of rice varieties

The effect of open steaming (HS) and pressure (PP) parboiling on the physicochemical characteristics and glycemic index (GI) of five different Indian rice varieties with varying amylose contents was investigated. Results showed that the severity of processing had a significant effect on the physicochemical properties of rice. PP resulted in reduced whiteness (18.83 ± 0.66 to 26.03 ± 1.27%), increased transparency (1.64 ± 0.05 to 2.05 ± 0.08%), hardness (6.66 ± 0.63 to 7.82 ± 1.19 kg) and equilibrium moisture content (117.59 ± 11.37 to 183.69 ± 39.46%db). PP rice also showed higher cooking time (40.28 ± 0.35 to 59.31 ± 0.69 min), water absorption ratio (4.52 ± 0.06 to 5.23 ± 0.04), and sedimentation volume than HS and non-parboiled counterparts. An increase in parboiling temperature significantly affected the pasting profiles of rice flour. Among the treated samples, the degree of gelatinization was higher for PP rice (70.80 ± 6.83 – 85.24 ± 1.48%). Alkali spreading value explained the lower gelatinization temperature for parboiled rice as compared with the non-parboiled counterpart. Higher amylose content of rice was associated with lower GI values and parboiled rice had a significantly lesser GI. The findings of this study provide insights on rice parboiling methods, particularly for the diabetic population.

Variability, correlation and path studies in coloured rice

The present investigation was undertaken with 33 coloured and white rice genotypes to study the variability and genetic parameters in addition to character associations and path effects for yield and quality parameters. The study involved seven red pericarp, eight black pericarp and 17 white rice genotypes, in addition to the check, BPT 5204. The results revealed high genotypic and phenotypic coefficient of variability, heritability and genetic advance as per cent mean for grains per panicle, grain yield per plant, alkali spreading value, protein content, total phenol content, total antioxidant activity, zinc and iron content indicating the effectiveness of selection for these traits. The results on character associations revealed positive and significant association of grain yield with panicle length, grains per panicle and test weight; and the quality traits, namely, alkali spreading value, protein content, total antioxidant activity, zinc and iron content, indicating scope for simultaneous improvement of yield and quality traits through selection. Among these, grains per panicle, protein content and zinc content had also recorded high and positive direct effects on grain yield per plant, indicating the effectiveness of these traits in improvement of grain yield per plant towards development of high yielding genotypes with good nutritional quality.

Genetic divergence studies for yield and quality traits in coloured rice

The present investigation was undertaken with 33 coloured and white rice genotypes to estimate genetic divergence of the genotypes for yield and quality traits. The study involved seven red pericarp, eight black pericarp and 17 white rice genotypes, in addition to the check, BPT 5204. The diversity was evaluated using multivariate analysis technique of Mahalanobis [4] D2. The 33 rice genotypes studied were grouped into seven clusters. Cluster I was observed to be the largest with 18 genotypes, followed by Cluster III with nine genotypes and Cluster II with two genotypes. The clusters, IV, V, VI and VII were monogenotypic. The pattern of distribution of genotypes into various clusters was observed to be at random with no relation to geographical diversity. Results on inter-cluster distances revealed maximum diversity between genotypes of cluster I and cluster VII, while intra-cluster distance was noticed to be maximum for cluster III. Cluster II had recorded maximum grain yield per plant, in addition to test weight and plant height along with hulling percentage. The cluster II had also recorded intermediate amylose content and alkali spreading value (ASV) in addition to protein content more than 10 per cent and zinc more than 20ppm along with iron more than 10ppm. Further, maximum contribution towards genetic divergence was noticed by total phenol content (28.45%), followed by Total Antioxidant Activity (16.67%) and minimum by length/breadth ratio (0.10%).

EFFECT OF PARBOILING PROCESS ON MILLING QUALITY, PHYSICAL AND CHEMICAL PROPERTIES OF TWO RICE VARIETIES

The present study was carried out to investigate the effect of parboiling process on physicochemical, nutritional properties, Milling quality and organoleptically of brown and white rice. The obtained results revealed that, physical properties of brown and white rice varied from one variety to another. Giza 182 rice variety was significantly the longest length among Giza 179 rice variety. In addition, parboiling process had no effect on the length and width of either brown or the white rice at P ≤ 0.05.The paddy rice of raw (Giza 179) had the highest percentage of broken grains and the lowest percentages of head rice and Brown rice as compared with (Giza 182) variety, where parboiling process led to decrease the percentage of broken rice from 32.40 to 4.28% for Giza 179 and from 16.50 to 5.50 for Giza 182.In addition, parboiling process help to increase the head rice and white rice percentages. Water uptake, sedimentation value of white rice were significantly higher than that of brown rice. white rice variety of Giza 179 had the lowest cooking time among all of the tested rice samples (17 min.). water uptake and sedimentation values decreased as a function of parboiling process but cooking time increased for all rice samples. Gel consistency (GC) varied significantly among varieties in both brown and white rice. Alkali spreading value in brown rice varieties showed lower values in comparing with white rice varieties. white rice variety of Giza 182 had the highest Alkali spreading value, Elongation and Amylose content among the other varieties. Moreover, it were decreased upon subjecting rice to parboiling process. Brown rice of two rice varieties had higher contents of crude protein, ether extract and ash but lower content of total carbohydrates than those of white rice. Parboiling process lowered the percentage of the crude protein and ether extract in both brown and white rice .whereas, it increased the ash and minerals content in white rice samples. The cooked white rice of Giza 182 variety had the highest mean scores for the palatability characteristics among all of the tested rice samples. In addition, parboiling process helped to decrease the mean score for the palatability characteristics but the values were still acceptable by the panelists.