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• W3087789107 abstract "Aflatoxin B1 (AFB1) incidence in cereal, especially in wheat products, is a serious worldwide challenge for human health. The objective of the current study was to survey the effect of various factors, including fermentation times, yeast levels, ingredients, and time/temperature combinations of the baking process on aflatoxin B1 (AFB1) reduction in order to modify parameters of the traditional cookie-making process. AFB1 levels were analyzed by an HPLC-fluorescence detector. The results revealed AFB1 levels significantly decreased during fermentation (%23.7), depending on an increase in the yeast level (2%) and fermentation time (90 min). Furthermore, there was a significant correlation between pH reduction and AFB1 decomposition. However, the formulation of the recipe did not show a significant effect on the detoxification of AFB1. The baking temperature increase in an admissible technological range (280°C for 15 min) more effectively reduced AFB1 content (%53.9). As a result, the exact control of the traditional process was able to significantly decreased AFB1 content as a serious health-threatening toxin in the final product (%75.9). However, AFB1 toxicity reduction should be considered seriously in the raw materials and such products." @default.
• W3087789107 created "2020-10-01" @default.
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• W3087789107 date "2020-09-19" @default.
• W3087789107 modified "2023-10-14" @default.
• W3087789107 title "Fates of aflatoxin B ₁ from wheat flour to Iranian traditional cookies: Managing procedures to aflatoxin B ₁ reduction during traditional processing" @default.
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• W3087789107 doi "https://doi.org/10.1002/fsn3.1888" @default.
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