Effect of nixtamalization (alkaline cooking) on fumonisin-contaminated corn for production of masa and tortillas.
DOMBRINK-KURTZMAN, M.A., DVORAK, T.J., BARRON, M.E. and ROONEY. L.W.
Journal of Agricultural and Food Chemistry 48. 5781-5786.
2000
บทคัดย่อ
The fate of fumonisins during the process of alkaline cooking (nixtamalisation) was investigated using normal appearing corn that was naturally contaminated with FB1 at 8.79 mg/kg. Corn was processed into tortillas, starting with raw corn that was cooked with lime and allowed to steep overnignt. The steeped corn (nixtamal) was washed and ground into masa, which was used to make tortillas. Tortillas contained approximately 0.50 mg/kg of FB1 plus 0.36 mg/kg of hydrolysed FB1, which represented 18.5% of the initial FB1 concentration. Seventy-five percent of the original amount of fumonisin was present in the liquid fractions, primarily as hydrolysed FB1 Nixtamalisation significantly reduced the amount of fumonisin in maize.