Effects of baking and frying on the fumonisin B1content of corn-based foods.
JACKSON, L.S., KATTA, S.K., FINGERHUT, D.D., DEVRIES, J.W. and BULLERMAN, L.B.
Journal of Agricultural and Food Chemistry 45 : 4800-4805.
1997
บทคัดย่อ
The effects of baking and frying on the stability of FB1 spiked into corn-based foods was investigated. Baking corn muffins spiked with FB1 at 5 mg/kg at 175 and 200°C for 20 min resulted in about 84 and 72% retention of FB1, respectively. At both temperatures, losses of FB1 were significantly greater at the surface than at the core of the muffins. No significant losses of FB1 were found when spiked corn masa was fried at 140-170°C for 0-6 min. FB1 began to degrade at frying temperatures greater than or equal to 180°C and times greater than or equal to 8 min. Frying chips for 15 min at 190°C resulted in a 67% loss of FB1. These studies suggest that fumonisins are heat stable compounds that survive under most conditions used during baking or frying.