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Effect of Temperature and Screw Speed on Stability of Fumonisin B1 in Extrusion-Cooked Corn Grits1

January 1999 Volume 76 Number 1
Pages 16 — 20
S. K. Katta , 2 L. S. Jackson , 3 S. S. Sumner , 4 M. A. Hanna , 5 and L. B. Bullerman 2 , 6

Published as paper 12080 Journal Series, Agricultural Research Division, Lincoln, NE 68583. Research was conducted under projects 16-056 and 16-067 (NC-213). Dept. of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68583. National Center for Food Safety and Technology, Food and Drug Administration, Summit-Argo, IL 60501. Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061. Dept. of Biological System Engineering, University of Nebraska-Lincoln. Corresponding author. Phone: 402/472-2801. Fax: 402/472-1693. E-mail: lbullerman@foodsci.unl.edu

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Accepted September 2, 1998.

Corn grits spiked with fumonisin B1 (FB1) at a level of 5 μg/g were extrusion cooked in a corotating twin-screw extruder at different temperatures (140, 160, 180, and 200°C) and screw speeds (40, 80, 120, and 160 rpm). Good recoveries of FB1 were obtained from the nonextruded as well as the extruded grits by using high-performance liquid chromatography. Both the barrel temperature and the screw speed significantly (P ≤ 0.05) affected the extent of fumonisin reduction in extruded grits. As expected, the FB1 recovered decreased with an increase in temperature and a decrease in screw speed. The amount of FB1 lost from cooking grits at the different extrusion parameters used in this study ranged from 34 to 95%. About 46–76% of the spiked FB1 was lost when the grits were cooked at temperatures and screw speeds that resulted in acceptable product expansion and color.

This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 1999.