Reduction of Moniliformin in Corn by Heat Processing |
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| Authors: | G Pineda-Valdes D Ryu MA Hanna LB Bullerman |
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| Affiliation: | The authors are with the Dept. of Food Science and Technology, 349 FIB, East Campus, Univ. of Nebraska-Lincoln, Lincoln, NE 68583-0919. Direct inquiries to author Bullerman (). |
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| Abstract: | 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 B1 |
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| Keywords: | Fusarium mycotoxins moniliformin heat stability food processing |
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