EXTRACTION AND CHARACTERIZATION OF ARABINOXYLANS FROM BRANS OF BG352, BW367 AND BG300 RICE VARIETIES AND EVALUATE ITS PROPRIETY FOR GLUTEN-FREE BREAD.

Arabinoxylans (AXs) were isolated from brans of three varieties of rice. AX1, AX2, and AX3, respectively extracted from Bg 352, Bw 367 and Bg 300 rice varieties. The different AXs fractions were characterized and evaluated by incorporating into a gluten-free rice bread. The extractions consisted of 27.43 ± 5.72% amounts of AXs and the highest amount was resulted by AX1. The water-holding capacities of the extracted AXs were at a range of 1-2g g-1 (DM basis) which showed a significant difference among the varieties (p<0.05). The highest oil holding capacity was observed in AX1 which was 3.74 ± 0.09g g-1 (DM basis) and the range was 1-4g g-1 (DM basis). There was a positive linear relationship between the relative viscosities and concentrations of the AXs solutions. The relative viscosity decreased with the temperature of the AXs solutions. The AXs incorporated gluten-free rice bread showed a significant increment in moisture content (p<0.05). Every treated bread with AXs showed a high increment in the water activity yet the rate of decrement showed no significant difference with the control (p>0.05). The addition of AXs increased the moisture retention of the gluten-free rice bread but did not affect the rate of moisture loss during storage. The loaf volume showed significant increment at the 2% supplementation level of AXs in treated bread compared to 1% supplementation level and the control which indicates 2% supplementation is ideal to incorporate to gluten-free rice bread. [ABSTRACT FROM AUTHOR]