Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Optimization of alkaline fiber extraction from rice bran using response surface methodology

Document Type : Research Article

Authors

Sara Rrahbaran 1
Aazam Aarabi 2

1 Islamic Azad university- shahreza branch

2 Islamic Azad University, Shahreza Branch

https://doi.org/10.22067/ifstrj.v12i5.51185
Abstract
Introduction: The consumption of dietary fiber plays an important role in the prevention of illnesses such as diabetes type 2, hypercholesterolemia. Dietary fibers are not only desirable for their nutritional properties but also for their functional and technological properties. This study was undertaken to investigate the possibility of alkaline hydrolysis to remove fiber from rice bran.

Material and methods: In this study, the extraction of fiber from rice bran was carried out in the presence of sodium hydroxide as an alkaline media and under autoclave condition. The Response Surface methodology was evaluated by the central composite design (CCD) to build a model based on three variables including the time (X1), temperature (X2) and the concentration of Hydrogen Peroxide (X3) for the extraction of fiber, and water binding and fat binding capacity of produced fiber.

Results and Discussion: Results showed that the optimum conditions for the maximum production of extracted fiber were 35min, 99.6 °C and 13.47% for time, temperature and the concentration of hydrogen peroxide, respectively. Results indicated that temperature was the most significant factor influencing considerably on fiber extraction and fiber fat binding capacity and none of the parameters had significant effect in the level of (0.05) on the water binding capacity of fiber

Keywords

Rice Bran
Fiber
Water Binding Capacity
Fat Binding Capacity
Response surface method
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Iranian Food Science and Technology Research Journal
Volume 12, Issue 5 - Serial Number 41
November and December 2016
Pages 696-705

  • Receive Date 05 November 2015
  • Revise Date 28 May 2016
  • Accept Date 02 July 2016
  • First Publish Date 21 November 2016

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