| Summary: | Paddy (Oryza sativa L.) is among major staple food cereal crops of the world. The whole grain has higher percentage of vitamins, minerals and fiber as compared to milled rice grain. The present study was undertaken to study the physicochemical, functional, pasting and morphological characteristics of paddy (Gurjari variety) and its processed products were obtained during flaking. The major dimensions were highest for extra thin flaked rice (ETFR) with 17.08 mm length and 8.50 mm breadth at the expense of thickness found to be lowest 1.16. Thousand kernel weight (TKW), bulk density (BD), true density (TD) and porosity (POR) of ETFR were lowest as compared to other products. Frictional properties did not show any significant difference (p < 0.05%) except for angle of repose. Significant difference was observed in chemical and functional properties of ETFR with exception to water absorption index (WAI) and water solubility index (WSI). Optical parameters L∗, a∗ and b∗ values of EFTR were found to be 73.72, 0.39 and 9.60, respectively significantly different from brown and roasted paddy. Peak and final viscosity was highest for brown rice (4419 cP, 6351 cP) and lowest for roasted rice (1058 cP, 1525 cP). Morphological changes occurring due to disintegration of starch granules within ETFR were clearly visible within its matrix caused by high mechanical force and temperature. Keywords: Paddy, Flaked rice, Morphology, Pasting, Resistant starch
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