文献类型： 外文期刊

作者： Lee, Hyun Jung ¹ ; Li, Shufang ² ; Gu, Kejia ³ ; Ryu, Dojin ¹ ;

作者机构： 1.Univ Idaho, Dept Anim Vet & Food Sci, 875 Perimeter Dr MS 2330, Moscow, ID 83844 USA

2.Henan Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Zhengzhou 450002, Peoples R China

3.Washington State Univ, Sch Food Sci, POB 646376, Pullman, WA 99164 USA

关键词： Ochratoxin A (OTA); indirect steaming; sodium bicarbonate; fructose

期刊名称：TOXINS （ 影响因子：3.531； 五年影响因子：3.832 ）

ISSN：

年卷期： 2021 年 13 卷 3 期

页码：

收录情况： SCI

摘要： Ochratoxin A (OTA) is a potential human carcinogen that poses a significant concern in food safety and public health. OTA has been found in a wide variety of agricultural commodities, including cereal grains. This study investigated the reduction of OTA during the preparation of rice- and oat-based porridge by a simulated indirect steam process. The effects of sodium bicarbonate (NaHCO3) and fructose on the reduction of OTA were also investigated. During the processing, OTA in rice- and oat-porridge was decreased by 59% and 14%, respectively, from initial OTA artificially added at 20 mu g/kg (dry weight basis). When 0.5% and 1% of sodium bicarbonate were added to rice porridge, increased reduction of OTA was observed as 78% and 68%, respectively. The same amounts of added sodium bicarbonate also further reduced OTA in oat porridge to 58% and 72%, respectively. In addition, increased reduction of OTA in the presence of fructose was observed. A combination of the two, i.e., 0.5% sodium bicarbonate and 0.5% fructose, resulted in a 79% and 67% reduction in rice porridge and oat porridge, respectively. These results indicate that indirect steaming may effectively reduce OTA in preparation of porridge-type products, particularly when sodium bicarbonate and/or fructose are added.