Extrusion cooking reduces recoverability of fumonisin B1 from extruded corn grits.
Castelo, M.M., Katta, S.K., Suner, S.S., Hanna, M.A. and Bullerman, L.B.
Journal of Food science 63: 696 – 698.
1998
บทคัดย่อ
The effect of extrusion cooking on the recoverability of FB1 from spiked corn grits was investigated using a split – split plot design. Unextruded and extruded samples of spiked corn grits were analysed for FB1 by commercial ELISA and by HPLC. Extrusion cooking resulted in more apparent loss of FB1 with mixing screws than nonmixing screws. Losses of recoverable FB1 were observed at 120 and 160oC with the mixing screws. With the nonmixing screws, a linear decrease in recoverable FB1 was observed as the moisture content increased.