title: Fate of aflatoxins B1 and G 1 residues during biscuit processing.
abstract: Effect of biscuit processing on the destruction of aflatoxins B1 and G1 with and/or without some commonly leavening agents used namely sodium bicarbonate, ammonium bicarbonate and sodium bisulfite and sodium chloride.It was found that mixing step reduced the concentration of aflatoxins B1 and G1 by 80.7% and 82.7%, while the effect of baking step being 28.9% and 21.5%. The effect of mixing was found to be more pronounced than that baking step.The highest destruction effect on aflatoxin B1 was observed by adding a mixture composed of sodium and ammonium bicarbonate and sodium bisulfite followed by sodium chloride, sodium bisulfite, ammonium bicarbonate and/or sodium bicarbonate alone, where the reduction values of toxin after mixing were 93.4,91.9,91.7, 88.8 and 86.6% respectively, while the baking effect ranged 17.2 to 34.5% in the presence of different leaving agents added.Concerning aflatoxin G1; the highest destructive effect of toxin was adsorbed by adding a mixture of sodium and ammonium bicarbonate and sodium bisulfite followed by sodium bisulfite, sodium chloride, ammonium bicarbonate and/or sodium bicarbonate alone since the destruction values of such toxin after mixing were 96.2%, 92.8%, 92.6%, 89.0% and 87.7% respectively, while the baking effect ranged 20.9 to 34.5% in all leavening agents added.
authors.affiliation: Dairy and Food Technology Dep., National Research Centre, Cairo, Egypt.
authors.forename: H A
authors.initials: HA
authors.lastname: Amra
authors.forename: S A
authors.initials: SA
authors.lastname: Mahmoud
authors.forename: A H
authors.initials: AH
authors.lastname: Taha
authors.forename: M A
authors.initials: MA
authors.lastname: El-Azab