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dc.contributor.authorDEVOS, R. J. B.
dc.contributor.authorTIBOLA, C. S.
dc.contributor.authorBIDUSKI, B.
dc.contributor.authorCOLLA, L. M.
dc.contributor.authorGUTKOSKI, L. C.
dc.date.accessioned2021-01-05T09:02:54Z-
dc.date.available2021-01-05T09:02:54Z-
dc.date.created2021-01-04
dc.date.issued2020
dc.identifier.citationResearch, Society and Development, v. 9, n. 12, p. e39991211098, 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1128926-
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.language.isoeng
dc.rightsopenAccesseng
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.titleDeoxynivalenol reduction through the processing of whole grain cookies.
dc.typeArtigo de periódico
dc.subject.thesagroElisa
dc.subject.thesagroTrigo
dc.subject.thesagroFarinha de Trigo
dc.subject.nalthesaurusMycotoxins
dc.subject.nalthesaurusWheat
dc.subject.nalthesaurusWheat bran
dc.subject.nalthesaurusWhole wheat flour
riaa.ainfo.id1128926
riaa.ainfo.lastupdate2021-01-04
dc.identifier.doi10.33448/rsd-v9i12.11098
dc.contributor.institutionRAFAELA JULYANA BARBOSA DEVOS, UPF; CASIANE SALETE TIBOLA, CNPT; BARBARA BIDUSKI, UPF; LUCIANA MARIA COLLA, UPF; LUIZ CARLOS GUTKOSKI, UFRJ.
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