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Reduction of Moniliformin in Corn by Heat Processing
Author(s) -
PinedaValdes G.,
Ryu D.,
Hanna M.A.,
Bullerman L.B.
Publication year - 2003
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.1365-2621.2003.tb08283.x
Subject(s) - roasting , mycotoxin , food science , chemistry , fusarium , fumonisin , fumonisin b1 , meal , biology , botany
The effects of autoclaving, baking, extrusion, frying, and roasting on the stability of moniliformin (MON) in spiked (5 μg/g of MON) corn‐based food products were investigated. Roasting corn meal at 218 °C for 15 min had the most significant effect (p ≤ 0.05) on the reduction of MON (44.6%). Autoclaving creamed corn at 121 °C for 65 min resulted in only 10% reduction of MON. Reductions of MON ranging from 5.4 to 28.9% were observed when corn chips were prepared from spiked masa. MON was reduced by 42.2% when corn muffins were baked and by 26.7% when corn grits were extruded. Overall, MON showed heat stability similar to or greater than other Fusarium mycotoxins such as deoxynivalenol and fumonisin B 1