مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

294
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

181
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

EFFICACY OF MICROWAVE-HEATING DURING ALKALINE PROCESSING OF FUMONISIN-CONTAMINATED MAIZE

Author(s)

 MENDEZ ALBORES ABRAHAM | CARDENAS RODRIGUEZ DENISSE ANELEM | VAZQUEZ DURAN ALMA | Issue Writer Certificate 

Pages

  147-155

Abstract

 Background: FUMONISINS (a family of foodborne carcinogenic mycotoxins) cause health hazards to humans and animals in developing countries, and has also economic implications. Therefore, the efficacy of a novel environmental friendly nixtamalization procedure to make TORTILLAS (the main staple food for the Mexican population) was investigated.Methods: MAIZE contaminated with 2136.67 ng/g total FUMONISINS was processed into TORTILLAS, starting with MAIZE grits mixed with water and calcium hydroxide that was cooked in a microwave field at 2.45 GHz during 3.75 min, and steeped 3.5 h at room temperature. The steeped MAIZE grits (nixtamal) was stone-ground into masa (MAIZE dough), which was then used to make TORTILLAS. Total fumonisin content was determined using monoclonal antibody columns.Results: Masa contained 1998.33 ng/g total FUMONISINS, which represents 6.5% toxin reduction. Nevertheless, fumonisin concentration was reduced significantly in TORTILLAS (up to 985.33 ng/g) due to the cooking process, corresponding to a cumulative toxin degradation of 54%. TORTILLAS were below the maximum tolerated level, considering the European Union regulatory limit for FUMONISINS in MAIZE (1000 ng/g). The physicochemical and technological properties of TORTILLAS were also considered within the acceptable margins of quality.Conclusion: MICROWAVE NIXTAMALIZATION was not a feasible method to reduce fumonisin content in masa to acceptable levels; however, an effective extra-reduction occurred when masa was baking into TORTILLAS.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    MENDEZ ALBORES, ABRAHAM, CARDENAS RODRIGUEZ, DENISSE ANELEM, & VAZQUEZ DURAN, ALMA. (2014). EFFICACY OF MICROWAVE-HEATING DURING ALKALINE PROCESSING OF FUMONISIN-CONTAMINATED MAIZE. IRANIAN JOURNAL OF PUBLIC HEALTH, 43(2), 147-155. SID. https://sid.ir/paper/273196/en

    Vancouver: Copy

    MENDEZ ALBORES ABRAHAM, CARDENAS RODRIGUEZ DENISSE ANELEM, VAZQUEZ DURAN ALMA. EFFICACY OF MICROWAVE-HEATING DURING ALKALINE PROCESSING OF FUMONISIN-CONTAMINATED MAIZE. IRANIAN JOURNAL OF PUBLIC HEALTH[Internet]. 2014;43(2):147-155. Available from: https://sid.ir/paper/273196/en

    IEEE: Copy

    ABRAHAM MENDEZ ALBORES, DENISSE ANELEM CARDENAS RODRIGUEZ, and ALMA VAZQUEZ DURAN, “EFFICACY OF MICROWAVE-HEATING DURING ALKALINE PROCESSING OF FUMONISIN-CONTAMINATED MAIZE,” IRANIAN JOURNAL OF PUBLIC HEALTH, vol. 43, no. 2, pp. 147–155, 2014, [Online]. Available: https://sid.ir/paper/273196/en

    Related Journal Papers

  • No record.

    • Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops






    Move to top
    telegram sharing button
    whatsapp sharing button
    linkedin sharing button
    twitter sharing button
    email sharing button
    email sharing button
    email sharing button
    sharethis sharing button