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Effect of Temperature and Screw Speed on Stability of Fumonisin B₁ in Extrusion-Cooked Corn Grits¹

¹Published as paper 12080 Journal Series, Agricultural Research Division, Lincoln, NE 68583. Research was conducted under projects 16-056 and 16-067 (NC-213). ²Dept. of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68583. ³National Center for Food Safety and Technology, Food and Drug Administration, Summit-Argo, IL 60501. ⁴Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061. ⁵Dept. of Biological System Engineering, University of Nebraska-Lincoln. ⁶Corresponding author. Phone: 402/472-2801. Fax: 402/472-1693. E-mail: lbullerman@foodsci.unl.edu

Corn grits spiked with fumonisin B₁ (FB₁) at a level of 5 μg/g were extrusion cooked in a corotating twin-screw extruder at different temperatures (140, 160, 180, and 200°C) and screw speeds (40, 80, 120, and 160 rpm). Good recoveries of FB₁ were obtained from the nonextruded as well as the extruded grits by using high-performance liquid chromatography. Both the barrel temperature and the screw speed significantly (P ≤ 0.05) affected the extent of fumonisin reduction in extruded grits. As expected, the FB₁ recovered decreased with an increase in temperature and a decrease in screw speed. The amount of FB₁ lost from cooking grits at the different extrusion parameters used in this study ranged from 34 to 95%. About 46–76% of the spiked FB₁ was lost when the grits were cooked at temperatures and screw speeds that resulted in acceptable product expansion and color.