Fates Of Aflatoxin B-1 From Wheat Flour To Iranian Traditional Cookies: Managing Procedures To Aflatoxin B-1 Reduction During Traditional Processing

Aflatoxin B-1 (AFB(1)) 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 B-1 (AFB(1)) reduction in order to modify parameters of the traditional cookie-making process. AFB(1) levels were analyzed by an HPLC-fluorescence detector. The results revealed AFB(1) 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 AFB(1) decomposition. However, the formulation of the recipe did not show a significant effect on the detoxification of AFB(1). The baking temperature increase in an admissible technological range (280 degrees C for 15 min) more effectively reduced AFB(1) content (%53.9). As a result, the exact control of the traditional process was able to significantly decreased AFB(1) content as a serious health-threatening toxin in the final product (%75.9). However, AFB(1) toxicity reduction should be considered seriously in the raw materials and such products.