Abstract：
:Food processing, especially thermal treatment, may have implications on mycotoxins in products available for consumers. This research work aimed to study how mycotoxin levels may be influenced by modifying the technological parameters of both whole grain and cocoa biscuit-making processes. The study was mainly focused on the following mycotoxins: deoxynivalenol, deoxynivalenol-3-glucoside, and the minor metabolite culmorin. Special emphasis was given to the recipe formulation, and to the baking conditions, using an industrial-scale operation, starting from naturally contaminated raw materials. Exploiting the power of Design of Experiments (DoE) and a dedicated LC-MS/MS method, the complexity of the different processes was investigated. The models obtained within this study showed a high goodness-of-fit suggesting that the pH and the baking time play important roles for minimizing mycotoxins in the final products, while the recipe formulation has an impact on the mycotoxins extractability by affecting the biscuit microstructure.
journal_name
Food Chemjournal_title
Food chemistryauthors
Generotti S,Cirlini M,Šarkanj B,Sulyok M,Berthiller F,Dall'Asta C,Suman Mdoi
10.1016/j.foodchem.2017.02.115subject
Has Abstractpub_date
2017-08-15 00:00:00pages
597-603eissn
0308-8146issn
1873-7072pii
S0308-8146(17)30327-8journal_volume
229pub_type
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