บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Stability of zearalenone during extrusion of corn grits.

RYU, D., HANNA, M.A. and BULLERMAN, L.B. RYU, D., HANNA, M.A. and BULLERMAN, L.B.

Journal of Food Protection 62 : 1482 – 1484.

1999

บทคัดย่อ

Stability of zearalenone during extrusion of corn grits.

The effects of extrusion cooking on the stability of ZEA in spiked food – grade corn grits were investigated using a twin screw extruder.  Extrusion cooking of the corn grits resulted in significant reductions of ZEA in grits extruded with either mixing screws or nonmixing screws, but use of mixing screws was more effective (66 to 83%) overall than nonmixing screws (65 to 77%).  Greater reduction of ZEA was observed at either 120 or 140° C than at 160° C.  The moisture content of corn grits was not a significant factor affecting reduction of ZEA during extrusion with either mixing or nonmixing screws.