Effect of hydrothermal treatment varying in time and pressure on the properties of parboiled rices with different amylose content

► Degree of gelatinization was high in severely parboiled rice. ► Sediment volume did not increase similar to EMC-S in severely parboiled rice. ► 50 °C was the pasting temperature of severely pressure parboiled rice. ► Presence of crystalline polymorphs depends on the conditions of parboiling. ► Resistant starch is more in parboiled low amylose rice than in high amylose rice.