Deoxynivalenol reduction during the frying process of turnover pie covers
作者： M. Samar , S.L. Resnik , H.H.L. González , A.M. Pacin , M.D. Castillo
DOI: 10.1016/J.FOODCONT.2006.08.008
关键词: Food science 、 Contamination 、 Mycotoxin 、 Chemistry
摘要: The eVect of the frying process on deoxynivalenol contamination was evaluated. Deoxynivalenol naturally contaminated Xour (1200g/kg) and fortiWed artiWcially (260g/kg) were used to prepare turnover pie dough covers. Frying performed at three temperatures (169 °C, 205 °C 243 °C) for diVerent times. Wnal time cooking every temperature established by measuring colour during process. reduction greater in samples (>66% 169 43% 38% °C). For level 1200g/kg, average percentage reduction, based medians, 28% when covers fried 21% 20% °C.
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