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The aims of the current work are in large part the benefit of rice straw to be used as adsorbent material and natural source of fiber in Fino bread. The rice straw was subjected to high temperature for modification process and the chemical composition was carried out and the native rice straw contained about 41.15% cellulose, 20.46% hemicellulose, and 3.91% lignin while modified rice straw has 42.10, 8.65, and 5.81%, respectively. The alkali number was tested and showed an increase in the alkali consumption due to the modification process. The different concentrations of modified rice straw, aflatoxin B 1 , and pH were tested for removal of aflatoxin B 1  from aqueous media and the maximum best removal was at 5% modified rice straw, 5 ng/mL aflatoxin B 1 , and pH 7. The modified rice straw was added to Fino bread at a level of 5, 10, and 15% and the chemical, rheological, baking quality, staling, and sensory properties were studied. Modified rice straw induced an increase of the shelf life and the produced Fino bread has a better consistency.

Modified Rice Straw as Adsorbent Material to Remove Aflatoxin B1from Aqueous Media and as a Fiber Source in Fino Bread

Modified Rice Straw as Adsorbent Material to Remove Aflatoxin B₁from Aqueous Media and as a Fiber Source in Fino Bread