บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Revising t role of pH and treatments in aflatoxin content reduction during the tortilla and deep frying processes.

TORRES, P., GUZMAN – ORTIZ, M. and RAMIREZ – WONG, B.

Journal of Agricultural and Food Chemistry 49 : 2825 – 2829.

2001

บทคัดย่อ

Revising t role of pH and treatments in aflatoxin content reduction during the tortilla and deep frying processes.

Corn (Zea mays) naturally contaminated with aflatoxin was made into tortillas, tortilla chips and corn chips by the traditional and commercial alkaline cooking processes. The traditional nixtamalisation (alkaline – cooking) process involved cooking and steeping the corn, whereas the commercial nixtamalisation process only steeps the corn in a hot alkaline solution. The traditional process eliminated 51.7, 84.5 and 78.8 % of the aflatoxins content in tortilla, tortilla chips and corn chips, respectively. The commercial process was less effective and removed 29.5, 71.2 and 71.2% of the aflatoxin in the same products. Intermediate and final products did not reach a high enough pH to allow permanent aflatoxin reduction during thermal processing, The cooking or steeping liquor is the only componetnt of the system with a sufficiently high pH (10.2 – 10.7) to allow mokification and detoxification of aflatoxins present in the corn grain.