Journal article
Reduction of Ochratoxin A in Oat Flakes by Twin-Screw Extrusion Processing
Journal of food protection, Vol.80(10), pp.1628-1634
10/2017
Handle:
https://hdl.handle.net/2376/104063
PMID: 28853627
Abstract
Ochratoxin A (OTA) is one of the most important mycotoxins owing to its widespread occurrence and toxicity, including nephrotoxicity and potential carcinogenicity to humans. OTA has been detected in a wide range of agricultural commodities, including cereal grains and their processed products. In particular, oat-based products show a higher incidence and level of contamination. Extrusion cooking is widely used in the manufacturing of breakfast cereals and snacks and may reduce mycotoxins to varying degrees. Hence, the effects of extrusion cooking on the stability of OTA in spiked (100 μg/kg) oat flake was investigated by using a laboratory-scale twin-screw extruder with a central composite design. Factors examined were moisture content (20, 25, and 30% dry weight basis), temperature (140, 160, and 180°C), screw speed (150, 200, and 250 rpm), and die size (1.5, 2, and 3 mm). Both nonextruded and extruded samples were analyzed for reductions of OTA by high-performance liquid chromatography, coupled with fluorescence detection. The percentage of reductions in OTA in the contaminated oat flakes upon extrusion processing were in the range of 0 to 28%. OTA was partially stable during extrusion, with only screw speed and die size having significant effect on reduction (P < 0.005). The highest reduction of 28% was achieved at 180°C, 20% moisture, 250 rpm screw speed, and a 3-mm die with 193 kJ/kg specific mechanical energy. According to the central composite design analyses, up to 28% of OTA can be reduced by a combination of 162°C, 30% moisture, and 221 rpm, with a 3-mm die.
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Details
- Title
- Reduction of Ochratoxin A in Oat Flakes by Twin-Screw Extrusion Processing
- Creators
- Hyun Jung Lee - 1 School of Food Science, University of Idaho, 875 Perimeter Drive, MS 2312, Moscow, Idaho 83844-2312Samjhana Dahal - 1 School of Food Science, University of Idaho, 875 Perimeter Drive, MS 2312, Moscow, Idaho 83844-2312Enrique Garcia Perez - 2 School of Food Science, Washington State University, P.O. Box 646376, Pullman, Washington 99164-6376, USARyan Joseph Kowalski - 2 School of Food Science, Washington State University, P.O. Box 646376, Pullman, Washington 99164-6376, USAGirish M Ganjyal - 2 School of Food Science, Washington State University, P.O. Box 646376, Pullman, Washington 99164-6376, USADojin Ryu - 1 School of Food Science, University of Idaho, 875 Perimeter Drive, MS 2312, Moscow, Idaho 83844-2312
- Publication Details
- Journal of food protection, Vol.80(10), pp.1628-1634
- Academic Unit
- School of Food Science
- Publisher
- United States
- Identifiers
- 99900546712301842
- Language
- English
- Resource Type
- Journal article