Table 4. Total polyphenol, total flavonoid, amylose and total starch of aromatic rice prepared with roasting
| Samples1) | Total polyphenol content(mg/100 g) | Total flavonoid(mg/100 g) | Amylose content(g/100 g) | Total starch(%) |
| BAR-0M | 33.00±0.35c2) | 20.78±0.36b | 22.10±0.25c | 74.26±0.90c |
| BAR-15M | 37.41±0.41b | 21.93±0.38a | 25.06±0.22b | 76.38±0.41b |
| BAR-30M | 41.65±0.27a | 22.30±0.27a | 26.10±0.29a | 81.81±0.48a |
1)BAR-0M, 20% milling recovery of aromatic rice; BAR-15M, 20% milling recovery aromatic rice prepared with roasting for 15 min; BAR-30M, 20% milling recovery aromatic rice prepared with roasting for 30 min.
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.