Reduction of fumonisin B₁ in extruded corn breakfast cereals with salt, malt and sugar in their formulation|

Miren Castells (1) , Antonio J. Ramos (2) , Vicent Sanchis (2) , Sonia Marín (2)

1 Food Technology
2 Food Technology

The objective of this study was to determine the effect of added sodium chloride, barley malt and sucrose on the stability of fumonisin B₁ (FB₁) present in corn flour. Two levels of both sodium chloride (0.4 and 2%) and barley malt (0.8 and 5%) were added to the unextruded corn flour whereas six levels of sucrose (from 3 to 10%) were used. Addition of sucrose at lowest salt content (0.4%) as well as addition of salt, either at 0.4 and 2%, led to a significant decrease of FB₁ levels in extruded samples whereas malt, either at 0.8 and 5%, did not significantly affect FB₁ stability. Decontamination rates depended on the concentrations of added ingredients and ranged from 2 to 92%. Highest reductions in FB₁ content were achieved when extrusion cooking with high salt content while lowest reductions were the result of processing corn flour with low contents of both salt and sucrose. Salt at 2% was the most effective ingredient in reducing FB₁ content of the final extruded food.

Mots clés: Life Sciences

Miren Castells, Antonio J. Ramos, Vicent Sanchis, Sonia Marín. Reduction of fumonisin B₁ in extruded corn breakfast cereals with salt, malt and sugar in their formulation|. Food Additives and Contaminants, 2009, 26 (04), pp.512-517. ⟨10.1080/02652030802562896⟩. ⟨hal-00577340⟩