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Reduction of Ochratoxin A in Extruded Barley Meal

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The objective of this work was to determine the effects of extrusion cooking on the stability of ochratoxin A (OTA) in an artificially contaminated hulled barley meal (0.73-mm grain diameter) using a single screw extruder. The extrusion cooking parameters were temperature (140, 160, and 180°C), initial moisture content of barley meal (24, 27 and 30%), and residence time (30, 40, 50, 60, and 70 s). Both unextruded and extruded samples were analyzed for OTA by high-performance liquid chromatography. Extrusion cooking variables significantly affected the stability of OTA (P < 0.05). Greater OTA reductions were achieved at higher residence time (70 s), medium temperature level (160°C), and either high (30%) or low moisture (24%) content of samples. The amount of OTA destroyed during the extrusion process ranged from 17 to 86% depending on the studied parameters. The decrease in the amount of OTA after extrusion cooking followed first-order kinetics, showing that the fastest treatment in OTA reduction was that at 140°C and 24% of moisture content.

Document Type: Research Article

Affiliations: Food Technology Department, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain

Publication date: May 1, 2006

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