Deoxynivalenol reduction during the frying process of turnover pie covers
The effect of the frying process on deoxynivalenol contamination was evaluated. Deoxynivalenol naturally contaminated flour (1200 μg/kg) and fortified flour artificially contaminated (260 μg/kg) were used to prepare turnover pie dough covers. Frying was performed at three temperatures (169 °C, 205 °...
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| Autores principales: | , , , , |
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| Formato: | JOUR |
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09567135_v18_n10_p1295_Samar |
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| Sumario: | The effect of the frying process on deoxynivalenol contamination was evaluated. Deoxynivalenol naturally contaminated flour (1200 μg/kg) and fortified flour artificially contaminated (260 μg/kg) were used to prepare turnover pie dough covers. Frying was performed at three temperatures (169 °C, 205 °C and 243 °C) for different times. The final time for cooking at every temperature was established by measuring the colour during the frying process. Deoxynivalenol reduction was greater in the artificially contaminated samples (>66% at 169 °C, 43% at 205 °C and 38% at 243 °C). For the level of 1200 μg/kg, the average percentage of deoxynivalenol reduction, based on medians, was 28% when the dough covers were fried at 169 °C, 21% at 205 °C and 20% at 243 °C. © 2006 Elsevier Ltd. All rights reserved. |
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