Abstract
The objective of this work was to determine the effect of added sugars on fumonisin B1 (FB1) levels in baked corn muffins and extruded corn grits. Muffins containing added glucose had significantly lower FB1 levels than muffins with sucrose, fructose, or no added sugar. Extrusion cooking of the grits resulted in significant (p< 0.05) reductions of FB1 in all treatments relative to unextruded controls, but use of glucose resulted in greater reductions of FB1 (45.3 to 71%) than did the use of fructose (29.5 to 53%) or sucrose (19.2 to 39%). When extrusion conditions were optimized, 92.1% loss of FB1 was found when grits were extruded with glucose. Adding glucose to thermally processed food can result in a substantial reduction in FB1 levels.
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