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Loss of Fuminosin B 1 in Extruded and Baked Corn‐Based Foods with Sugars
Author(s) -
Castelo M.M.,
Jackson L.S.,
Hanna M.A.,
Reynolds B.H.,
Bullerman L.B.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb16120.x
Subject(s) - sucrose , food science , fructose , sugar , chemistry , extrusion cooking , high fructose corn syrup , extrusion , corn syrup , materials science , starch , metallurgy
The objective of this work was to determine the effect of added sugars on fumonisin B 1 (FB 1 ) levels in baked corn muffins and extruded corn grits. Muffins containing added glucose had significantly lower FB 1 levels than muffins with sucrose, fructose, or no added sugar. Extrusion cooking of the grits resulted in significant (p< 0.05) reductions of FB 1 in all treatments relative to unextruded controls, but use of glucose resulted in greater reductions of FB 1 (45.3 to 71%) than did the use of fructose (29.5 to 53%) or sucrose (19.2 to 39%). When extrusion conditions were optimized, 92.1% loss of FB 1 was found when grits were extruded with glucose. Adding glucose to thermally processed food can result in a substantial reduction in FB 1 levels.