Comparison in Beta-Glucan Extraction from Mixed Defatted Rice Bran and Khao Dawk Mali Defatted Rice Bran Cultivars Using Taguchi Method of Experimental Design
Abstract
This research aims to compare the extraction of beta-glucan from mixed defatted rice bran and Khao Dow Mali defatted rice bran cultivars by studying factors affecting beta-glucan extraction. Five factors (four levels) were particle size of defatted rice bran (mm) (<75, 75-149, 150-250, non-separated), ratio of water (ml) to defatted rice bran (g) (5:1, 10:1, 15:1, 20:1), pH (4, 7, 8, 10), temperature (??C) (35, 45, 55, 60), and duration?? (h)?? (1, 3, 5, 7). According to the Taguchi method, the experiment was designed as an L16 (45) orthogonal array. The results found that the similarly optimal factors for extracting total beta-glucan from both defatted rice brans were 75-149 mm, 20:1, 55 ??C, and 3 h. However, it has been shown that the optimal pH for both is different. The mixed defatted rice bran prefers to be extracted at pH 4, obtaining a total beta-glucan of 5.26 ?? 0.05 mg/100 g of defatted rice bran. This is less than Khao Dow Mali defatted rice bran cultivars that prefer to extract at pH 10, which obtained a total beta-glucan of 12.35 ?? 0.38 mg/100 g defatted rice bran. Based on the mean S/N ratio, the most influential factors were the ratio of water to defatted rice bran, followed by particle size, pH, temperature, and extraction time.
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