~AZAR~S RISK ASSESSMENT OF CERTAIN TOXIGENIC FUNGI pN INFECTED CORN GRAINS: WITH SPECAIL REFFRE~CES TO CHEMICAL COMPOSITION AND RHEOL9GI~AL PROPER.TIES.
Aly, S., Nadir, A. (2003). ~AZAR~S RISK ASSESSMENT OF CERTAIN TOXIGENIC FUNGI pN INFECTED CORN GRAINS: WITH SPECAIL REFFRE~CES TO CHEMICAL COMPOSITION AND RHEOL9GI~AL PROPER.TIES.. EKB Journal Management System, 28(8), 6207-6219. doi: 10.21608/jfds.2003.245069
Soher E. Aly; A. S. Nadir. "~AZAR~S RISK ASSESSMENT OF CERTAIN TOXIGENIC FUNGI pN INFECTED CORN GRAINS: WITH SPECAIL REFFRE~CES TO CHEMICAL COMPOSITION AND RHEOL9GI~AL PROPER.TIES.". EKB Journal Management System, 28, 8, 2003, 6207-6219. doi: 10.21608/jfds.2003.245069
Aly, S., Nadir, A. (2003). '~AZAR~S RISK ASSESSMENT OF CERTAIN TOXIGENIC FUNGI pN INFECTED CORN GRAINS: WITH SPECAIL REFFRE~CES TO CHEMICAL COMPOSITION AND RHEOL9GI~AL PROPER.TIES.', EKB Journal Management System, 28(8), pp. 6207-6219. doi: 10.21608/jfds.2003.245069
Aly, S., Nadir, A. ~AZAR~S RISK ASSESSMENT OF CERTAIN TOXIGENIC FUNGI pN INFECTED CORN GRAINS: WITH SPECAIL REFFRE~CES TO CHEMICAL COMPOSITION AND RHEOL9GI~AL PROPER.TIES.. EKB Journal Management System, 2003; 28(8): 6207-6219. doi: 10.21608/jfds.2003.245069

~AZAR~S RISK ASSESSMENT OF CERTAIN TOXIGENIC FUNGI pN INFECTED CORN GRAINS: WITH SPECAIL REFFRE~CES TO CHEMICAL COMPOSITION AND RHEOL9GI~AL PROPER.TIES.

Journal of Food and Dairy Sciences
Article 1, Volume 28, Issue 8, August 2003, Page 6207-6219  XML PDF (8.71 MB)
Document Type: Original Article
DOI: 10.21608/jfds.2003.245069
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Authors
Soher E. Aly1; A. S. Nadir2
1Food Toxicology and Contaminants Dept., National Research Center
2Food Technology, Dep., National Research Center, Dokkl, Calro.Egypt
Abstract
Fifty com kemel samples freshly harvested and dried, collected from local
Markets were tested for the presence of mycotoxins. fungal infection and occurrence
of fungal species. Aflatoxin (All) and fvmonisin (FB,) producing isolates were
identified. T~e results indicated that the com samples were free of mycotoxins, while
the percentage of infection of kernels was 74%. Asp < /em>ergillus flavus (46.5%) was the
dominant sgecies followed by A. sedow;. and Fusstivm moniliforrne. The lowest
frequency 185 recorded for A. niger .Aflatoxin 8, (an B,) was detected in 22% of corn
samples ot 9 mean level of 80).lg IKg. Fifteen samples (30%) were contaminated wilh
Furnoosin 0, (FB,) at a mean level of 180).19 IKg. Both An 6, and FB, were Co-
occurrence 'n 6 (12%) samples, while 48% of corn grain sample were free of both
toxins. 25% of A.nevus isolates and 20% of F. moniliforrne were able to producel
mycotoxin a levels ranged from 10·100 ).IglKg All and 8.6,280 Ilg/kg FB, respec!ively -: l
-;'he gro .• ..,th of A flavus and F. monililorrne was effect on chemical composition anq't
viscosity of infected corn grains. The changes were depen':ed on the fungal Speciej:-:
Total sugars showed significant increases reached to 25.6%, as well as reducin '.
21.3% and nonrecJucing sugars 30%. Moreover, en increase in protein conten
(7 .. 34% And 17.22%) and fibers (9,7% and 13.03%) were recorded fer infected co .. k
with A. Itevus and F. monili{orme respectively. On the other hand, slight decreases in
starch (1.54%) and ash contents were recorded. The dough made from infected corn
showed higher Viscosity. while the temperature at the maximum viscosity and gelation
temperature 1(70.5 0c) were decreased compared with the control (73.5 0q. The
results concluded that the storage conditions were the main factor to prevent the
fungal growth that caused not only changes in chemical composition but also produce
large amoun of mycotoxins dUB to contamination corn during storage period.
Keywords
com; chemical composition. fungi; fumonisln; aflatoxin; rheological properties
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