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KMID : 0881720040190030119
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Journal of Food Hygiene and Safety
2004 Volume.19 No. 3 p.119 ~ p.125
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Effects of Barely Processings on the Reduction of Deoxynivalenol
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Ryu Gi-Hyung
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Abstract
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This study examined the effects of pearling, simple heating, baking and extrusion in processing of barley contaminated with deoxynivalenol (DON) on the reduction or destruction of DON. The DON contamination level of barley used in the experiment was 2.08 ppm. The DON-forming strain isolated from the barley was Fusarium graminearum, and the DON formation potential of which was 6.3 ppm on the average in Czapek-Dox broth medium. The DON removal efficiency of pearling was 56.5%, simple heating 3.8-32.7%, extrusion 53-59%, and baking 10.4%. As a large quantity of DON still remains after processing, it tis necessary to develop a new method of removing DON comletely.
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KEYWORD
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mycotoxin, barley, processing, reduction
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