Effect of temperature and screw speed on stability of fumonisin B1 in extrusion-cooked corn grits.
KATTA, S.K., JACKSON, L.S., SUMNER, S.S., HANNA, M.A. and BULLERMAN, L.B.
Gereal Chemistry 76: 16-20.
1999
บทคัดย่อ
Corn grits spiked with FB1 at a level of 5 mg/kg were extrusion cooked in a co-rotating twin-screw extruder at differrnt temperatures (140, 160, 180 and 200C) and screw speeds (40, 80, 120 and 160 rpm) and FB1 was determined by HPLC. Both the barrel temperature and the screw speed significantly affected the extent of fumonisin reduction in extruded grits with FB1 recovery decreasing with an increase in temperature and a decrease in screw speed. The amount of FB1 lost from cooking grits at the different extrusion parameters ranged from 34 to 95%. About 46-76% of the spiked FB1 was lost when the grits were cooked at temperatures and screw speeds that resulted in acceptable product expansion and colour.