Theeffectsofpolishingonproximatecompositions,physico-chemicalcharacteristics,mineralcompositionsandantioxidantpropertiesofthericefloursobtainedfromthreedifferentpigmentedricevarieties(Chak-haoAngangba,Chak-haoAmubiandChak-haoPoireiton)wereinvestigated.Thericevarietiesweresignificantly(P<0.05)differentinthecontentsofthetestcharacteristics.Lipids,ash,minerals,phytochemicals(phenolicacidsandflavonoids)and2,2-diphenyl-1-picrylhydrazyl(DPPH)activityofricefloursweredecreasedafterpolishing(9%degreeofmilling),whileamylosecontentandlightnesswereincreased.X-raydiffractionpatternofricefloursexhibitedA-typecrystallinepatternwithreflectionsat15.1o,17.1o,18.2oand23.0o.Pastingpropertiesandtransitiontemperaturesweredecreasedafterpolishingtreatment.Polishingresultedinchangesinthecrystallinity,enthalpyandmorphologyofriceflours.
