Table 2. Total polyphenol, and amylose and total starch of aromatic rice prepared with different milling recovery
| Samples1) | Total polyphenol(mg/100 g) | Amylose content(g/100 g) | Total starch(%) |
| BA-0 | 35.53±0.42a2) | 23.02±0.21d | 64.24±0.43e |
| BA-1 | 33.84±0.26b | 24.97±0.03c | 68.27±0.40d |
| BA-2 | 33.00±0.35b | 25.54±0.09b | 70.46±0.27c |
| BA-4 | 30.57±0.02c | 25.57±0.03b | 71.29±0.35b |
| BA-6 | 28.11±0.10d | 31.06±0.36a | 73.04±0.66a |
1)BA-0, Aromatic rice; BA-1, 10% milling recovery of aromatic rice; BA-2, 20% milling recovery of aromatic rice; BA-4, 40% milling recovery of aromatic rice; BA-6, 60% milling recovery of aromatic rice.
2)The values are means±SD of three experimental data. Means with different superscripts in the same column are significantly different at p<0.05.