Research Article
Modified Rice Straw as Adsorbent Material to Remove Aflatoxin B1 from Aqueous Media and as a Fiber Source in Fino Bread
Table 7
Freshness properties of Fino bread as affected by the addition of MRS.
| | Samples | Water retention capacity (freshness) | | Zero time | 3 days | 7 days |
| | WF (control) | 280.2 ± 0.06 | 271.8 ± 0.06 | 263.6 ± 0.06 | | 95% WF + 5% MRS | 287.0 ± 0.06 | 278.6 ± 0.06 | 270.5 ± 0.06 | | 90% WF + 10% MRS | 295.0 ± 0.06 | 288.8 ± 0.06 | 279.3 ± 0.06 | | 85% WF + 15% MRS | 302.2 ± 0.06 | 297.6 ± 0.06 | 290.4 ± 0.06 | | LSD at 0.05 | 6.8 | 6.2 | 6.8 |
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The values not followed by the same letters are significantly different at 5% level.
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