Fates of aflatoxin B1 from wheat flour to Iranian traditional cookies: Managing procedures to aflatoxin B1 reduction during traditional processing

• Main Authors: Razieh Noroozi, Ehsan Sadeghi, Milad Rouhi, Saeede Safajoo, Fatemeh Razmjoo, Giti Paimard, Leila Moradi
• Format: Article
• Language: English
• Published: Wiley 2020-11-01
• Series: Food Science & Nutrition
• Subjects: Aflatoxin B1; baking process; fermentation; spices; traditional cookie
• Online Access: https://doi.org/10.1002/fsn3.1888

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.