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Destruction of aflatoxin in rice by different cooking methods.

Fasiha, Rehana. and Basappa, S. C. and Murthy, V. S. (1979) Destruction of aflatoxin in rice by different cooking methods. Journal of Food Science and Technology, India, 16 (3). 111-112, 9 ref..

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Abstract

Rice naturally infested with aflatoxin-B1-producing moulds, and rice samples to which aflatoxin-containing mouldy rice was added or rice samples to which aflatoxin B1 had been added were subjected to normal cooking for 30 min, cooking with excess water (25 g rice with 200 ml water) or pressure cooking (15 lb/in-2 gauge for 5 min). Initial aflatoxin content of the rice ranged from 0.02 to 4.00 p.p.m. in various samples. Normal cooking destroyed 49% of aflatoxin. Pressure cooking and cooking with excess water destroyed 73 and 81.6% aflatoxin, resp. Pressure cooking of rice seems to be an effective measure for reducing aflatoxin content.

Item Type: Article
Uncontrolled Keywords: COOKING-; rice, cooking & aflatoxins destruction in; AFLATOXINS-; RICE-; cooking & aflatoxins destruction in rice
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 29 Microbiological food > 02 Fungi
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Apr 2010 10:44
Last Modified: 06 Apr 2010 10:44
URI: http://ir.cftri.com/id/eprint/3705

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