FATE OF OCHRATOXIN A IN BISCUITS PREPARED FROM MIXTURES CONTAINING BARLEY OR BARLEY MALT FLOUR

El-Dahshan,, Amalika D.; Abou Raya, M. A.; El-Behiery, M. R.; Youssef, Faten Y. I.

doi:10.21608/jfds.2002.257662

FATE OF OCHRATOXIN A IN BISCUITS PREPARED FROM MIXTURES CONTAINING BARLEY OR BARLEY MALT FLOUR

Document Type : Original Article

Authors

Food Indust. Dept., Fac. of Agric., Mansoura Univ., Mansoura, Egypt.

10.21608/jfds.2002.257662

Abstract

Naturally contaminated barley grains with fungi producing ochratoxin A (OTA) were used in this study. Seven samples were examined to find out the effect of malting process on the level of ochratoxin A in barley grains by high performance liquid chromatography (HPLC). The samples represented the whole stages (4 stages) of malting process starting with cleaned barley grains and ending with dried malt. Then 10 mixtures of wheat flour with barley or malt or carmeled malt flour were used in different rates to make biscuits. 14 samples of raw materials used and biscuits made of it were analyzed to follow up the concentration of OTA in the final product. The results showed that malting process significantly affected the level of OTA in barley grains, where OTA concentration decreased from 0.9 to 0.0 mg/Kg in the malt. The results also revealed that in spite that the samples of raw materials had OTA in concentrations of 0.900, 0.026 and 0.846 mg/Kg for barley, malt and carmeled malt, respectively, the biscuit samples prepared from each of them had no OTA. It is worth noting to mention that, the isolated fungi capable to accumulate OTA in barley grains and malt were Penicillium verrucosum, Aspergillus ochraceus and Aspergillus niger in this study.

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