ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Control of fumonisin: Effects of processing.

SAUNDERS, D.S., MEREDITH, F.I. and VOSS, K.A.

Environmental Health Perspectives 109: 333 – 336.

2001

บทคัดย่อ

Studies on the effects of wet – milling on fumonisin residues in corn found these residues were not detectable in cornstarch, the starting material for high – fructose corn syrup, and most other wet – milled food ingredients. Similar effects were noted for the dry – milling process. Fumonisnin residues were not detectable or quite low in dry flaking grits and corn flour, higher in corn germ, and highest in corn bran. Extrusion of dry – milled products reduced fumonisin concentrations by 30 – 90 % for mixing – type extruders and 20 –50% for nonmixing extruders. Cooking and conning generally had little effect on fumonisin content. In the masa process, measurable fumonisin was reduced following the cooking, soaking and washing steps, with little conversion of fumonisin to the hydorlysed form. Sheeting, baking and frying at commercial times and temperatures generally had no effect. Studies have shown no fumonisin residues preset in food products or ingredients.