Riceberry (Oryza sativa) is a purple-pigmented Thai rice that is cross-breed between Hom Nin Rice and
Thai Hom Mali 105 Rice by Kasetsart University. It is a source of gamma-oryzanol, beta-carotene, niacin, thiamin,
vitamin B2, anthocyanins and total phenolic compounds. Furthermore, the bran extracted from Riceberry was
evaluated in human cancer cell lines from colon, breast and blood (Leardkamolkarn et al., 2011). However, there
is a few of published data about the development of food products from Riceberry. Pregelatinized flour is a
physically modified flour can be processed into various food products. Extrusion is one of the most popular
processes of pregelatinized flour. The barrel temperatures and feed moisture of extrusion process are the
important factors that affect to antioxidants loss and physical properties of pregelatinized Riceberry flour.
Therefore, this research aimed to study the effect of extrusion on antioxidant content, antioxidant activities and
physicalproperties of pregelatinized Riceberry flour