الفهرس 
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Abstract
The presented study was carried out to evaluate different varieties of white rice and parboiled white rice physically, chemically, nutritionally and organoleptically. Four varieties of Egyptian rice (Oryza sativa L.) namely (Giza 172, Giza 177 (Japonica), Giza 181 (Indica) and Giza 175 (IndicaIJaponica) } were employed in this study. Rice samples were obtained from the Rice Research and Training Center (RRTC) that located at Sakha in the Governorate of Kafr El-Sheikh, Egypt, during the season of 1997. Parboiled rice was prepared using the varieties of Giza 175 and Giza 181 varieties. This study included the following points : Studying some physical properties of paddy, brown and white rice (both raw and parboiled) such as grain dimensions (length and width), grain shape, grain index and bulk density. Studying the efficiency of milling yields of white rice as well as the different milling products such as percentages of hulls, brown rice, milled rice, head and broken rice (both raw and parboiled). Determination the alkali spreading value, gel consistency, kernel elongation, water uptake, sedimentation values at 77 ”C and 82 OC and pasting characteristics of rice flour in raw and parboiled white rice. Subjecting the different varieties of white rice to two different cooking procedures (the first one was carried out using 100 grams of rice samples then adding 2% sodium chloride and butter, where 15 grams of rice samples were boiled.