The peaks remarkably changed after the puffing as seen in
all the three rice cultivars. The parboiling treatment alters intensity
with peaks at 2h values of 17.31, 20.07, 23.11 showed the disappearance
of A-type pattern and development of both B and V-type
patterns. The loss of intensity for raw sample peak during parboiling
with the formation of peak near 20.07 indicated the B-type
spectra in the parboiled samples (Mahanta, Ali, Bhattacharya, &
Mukherjee, 1989).