Deoxynivalenol reduction through the processing of whole grain cookies.

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dc.contributorRAFAELA JULYANA BARBOSA DEVOS, UPF; CASIANE SALETE TIBOLA, CNPT; BARBARA BIDUSKI, UPF; LUCIANA MARIA COLLA, UPF; LUIZ CARLOS GUTKOSKI, UFRJ.
dc.creatorDEVOS, R. J. B.
dc.creatorTIBOLA, C. S.
dc.creatorBIDUSKI, B.
dc.creatorCOLLA, L. M.
dc.creatorGUTKOSKI, L. C.
dc.date2021-01-05T09:02:54Z
dc.date2021-01-05T09:02:54Z
dc.date2021-01-04
dc.date2020
dc.date.accessioned2026-07-07T11:29:56Z
dc.descriptionWhole-grain products are increasingly integrated into consumers diets due to the presence of the bran fraction that concentrates phenolic and antioxidant compounds. However, the bran may also contain mycotoxins, toxic compounds, harmful to health and undesirable in food. For wheat, the mycotoxin deoxynivalenol (DON) is the most prevalent. The objective of this work was to evaluate the reduction of DON after the processing of whole wheat cookies. Five commercial wheat, harvest 2017/18, naturally contaminated by Fusariumspp. with DON content higheror as established to Brazilian legislation (1000 ppb), were provided by Embrapa Trigo from Passo Fundo/RS. The cookies were baking mostly using flour, sugar and fat. The detection of DON was performed using the ELISA immunoenzymatic assay. Cookie production reduced the contamination of DON in the samples, and two products were in compliance with Brazilian legislation. The reduction of contamination by DON may have occurred due to the dilution effect by the ingredients in samples1 and 3. The reduction of contamination by DON of the other samples (2, 4 and 5) was attributed to thermal degradation due to the baking temperature. Cookie processing is a complementary strategy to reduce the DON content in wheat products
dc.identifierResearch, Society and Development, v. 9, n. 12, p. e39991211098, 2020.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1128926
dc.identifier10.33448/rsd-v9i12.11098
dc.identifier.urihttp://hdl.handle.net/123456789/510081
dc.languageeng
dc.rightsopenAccess
dc.subjectMaximum tolerated limits
dc.subjectFarelo de trigo
dc.subjectFarinha de trigo integral
dc.subjectLimites máximos tolerados
dc.subjectSalvado de trigo
dc.subjectHarina integral
dc.subjectLímites máximos tolerados y ELISA
dc.subjectElisa
dc.subjectTrigo
dc.subjectFarinha de Trigo
dc.subjectMycotoxins
dc.subjectWheat
dc.subjectWheat bran
dc.subjectWhole wheat flour
dc.titleDeoxynivalenol reduction through the processing of whole grain cookies.
dc.typeArtigo de periódico

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