Reduction of fumonisin B1 in extruded corn breakfast cereals with salt,malt and sugar in their formulation

The objective was to determine the effect of added sodium chloride, barley malt and sucrose on the stability of fumonisin B₁ (FB₁) present in corn flour. Two levels of both sodium chloride (0.4% and 2%) and barley malt (0.8% and 5%) were added to the unextruded corn flour, and six levels of sucrose (3–10%) were used. The addition of sucrose at the lowest salt content (0.4%) as well as salt, either at 0.4% or at 2%, led to a significant decrease of FB₁ levels in extruded samples, whereas malt, either at 0.8% or at 5%, did not significantly affect FB₁ stability. Decontamination rates depended on the concentrations of added ingredients and ranged from 2% to 92%. The greatest reductions in FB₁ content were achieved with extrusion cooking with a high salt content, whilst the lowest reductions were the result of processing corn flour with low contents of both salt and sucrose. Salt at 2% was the most effective ingredient in reducing FB₁ content of the final extruded food.