Effect of Dilute Alkaline Steeping on Mold Contamination, Toxicity, and Nutritive Value of Maize Malt
Samo za registrovane korisnike
2017
Autori
Jauković, MarkoZečević, Veselinka
Stanković, Slavica
Krnjaja, Vesna
Nikić, Tanja S.
Bailović, Stanislava M.
Tadić, Jelena I.
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
The primary aim of this research was to investigate the effect of dilute alkaline steeping on molds and toxicity of maize malt. Samples of maize were collected from one farm located in the Serbian autonomous region Vojvodina. Steeping regimes were performed by using 0.1, 0.2, and 0.3% NaOH solutions. The effects of these solutions on mold contamination, total aflatoxin (AFLA), deoxynivalenol (DON), zearalenone (ZON), rootlet length, moisture, total nitrogen, content of protein, fat content, ash content, content of total carbohydrates, and energy value of maize malt were evaluated. Steeping in 0.1, 0.2, and 0.3% NaOH reduced the levels of molds from 10(6) to 10(4) CFU/g, and steeping in 0.3% NaOH eliminated some of the mold genera. Also, it significantly reduced (P lt 0.05) the level of total AFLA, DON, and ZON. However, steeping in (control) water also significantly reduced (P lt 0.05) the level of DON and ZON. Malting also significantly reduced (P lt 0.05) total nitrogen and the...refore content of proteins. However, steeping in 0.1, 0.2, and 0.3% NaOH caused significantly smaller reductions (P lt 0.05). Significant reduction (P lt 0.05) was also observed in the rootlet length, content of fat, and ash content. Steeping in 0.3% NaOH is proposed as a method for the reduction of mold and AFLA, DON, and ZON contamination during maize malting. Energy value of maize increases in the malting process regardless of the steeping regime.
Ključne reči:
Alkaline steeping / Maize malt / Molds / MycotoxinsIzvor:
Journal of the American Society of Brewing Chemists, 2017, 75, 4, 369-373Izdavač:
- Amer Soc Brewing Chemists Inc, St Paul
Finansiranje / projekti:
- Redukcija toksigenih gljiva roda Fusarium i njihovih mikotoksina u proizvodnji zdravstveno bezbedne hrane na bazi žita (RS-MESTD-Technological Development (TD or TR)-31023)
DOI: 10.1094/ASBCJ-2017-4043-01
ISSN: 0361-0470
WoS: 000416940500011
Scopus: 2-s2.0-85039434899
Institucija/grupa
Institut za povrtarstvoTY - JOUR AU - Jauković, Marko AU - Zečević, Veselinka AU - Stanković, Slavica AU - Krnjaja, Vesna AU - Nikić, Tanja S. AU - Bailović, Stanislava M. AU - Tadić, Jelena I. PY - 2017 UR - http://RIVeC.institut-palanka.rs/handle/123456789/259 AB - The primary aim of this research was to investigate the effect of dilute alkaline steeping on molds and toxicity of maize malt. Samples of maize were collected from one farm located in the Serbian autonomous region Vojvodina. Steeping regimes were performed by using 0.1, 0.2, and 0.3% NaOH solutions. The effects of these solutions on mold contamination, total aflatoxin (AFLA), deoxynivalenol (DON), zearalenone (ZON), rootlet length, moisture, total nitrogen, content of protein, fat content, ash content, content of total carbohydrates, and energy value of maize malt were evaluated. Steeping in 0.1, 0.2, and 0.3% NaOH reduced the levels of molds from 10(6) to 10(4) CFU/g, and steeping in 0.3% NaOH eliminated some of the mold genera. Also, it significantly reduced (P lt 0.05) the level of total AFLA, DON, and ZON. However, steeping in (control) water also significantly reduced (P lt 0.05) the level of DON and ZON. Malting also significantly reduced (P lt 0.05) total nitrogen and therefore content of proteins. However, steeping in 0.1, 0.2, and 0.3% NaOH caused significantly smaller reductions (P lt 0.05). Significant reduction (P lt 0.05) was also observed in the rootlet length, content of fat, and ash content. Steeping in 0.3% NaOH is proposed as a method for the reduction of mold and AFLA, DON, and ZON contamination during maize malting. Energy value of maize increases in the malting process regardless of the steeping regime. PB - Amer Soc Brewing Chemists Inc, St Paul T2 - Journal of the American Society of Brewing Chemists T1 - Effect of Dilute Alkaline Steeping on Mold Contamination, Toxicity, and Nutritive Value of Maize Malt EP - 373 IS - 4 SP - 369 VL - 75 DO - 10.1094/ASBCJ-2017-4043-01 ER -
@article{ author = "Jauković, Marko and Zečević, Veselinka and Stanković, Slavica and Krnjaja, Vesna and Nikić, Tanja S. and Bailović, Stanislava M. and Tadić, Jelena I.", year = "2017", abstract = "The primary aim of this research was to investigate the effect of dilute alkaline steeping on molds and toxicity of maize malt. Samples of maize were collected from one farm located in the Serbian autonomous region Vojvodina. Steeping regimes were performed by using 0.1, 0.2, and 0.3% NaOH solutions. The effects of these solutions on mold contamination, total aflatoxin (AFLA), deoxynivalenol (DON), zearalenone (ZON), rootlet length, moisture, total nitrogen, content of protein, fat content, ash content, content of total carbohydrates, and energy value of maize malt were evaluated. Steeping in 0.1, 0.2, and 0.3% NaOH reduced the levels of molds from 10(6) to 10(4) CFU/g, and steeping in 0.3% NaOH eliminated some of the mold genera. Also, it significantly reduced (P lt 0.05) the level of total AFLA, DON, and ZON. However, steeping in (control) water also significantly reduced (P lt 0.05) the level of DON and ZON. Malting also significantly reduced (P lt 0.05) total nitrogen and therefore content of proteins. However, steeping in 0.1, 0.2, and 0.3% NaOH caused significantly smaller reductions (P lt 0.05). Significant reduction (P lt 0.05) was also observed in the rootlet length, content of fat, and ash content. Steeping in 0.3% NaOH is proposed as a method for the reduction of mold and AFLA, DON, and ZON contamination during maize malting. Energy value of maize increases in the malting process regardless of the steeping regime.", publisher = "Amer Soc Brewing Chemists Inc, St Paul", journal = "Journal of the American Society of Brewing Chemists", title = "Effect of Dilute Alkaline Steeping on Mold Contamination, Toxicity, and Nutritive Value of Maize Malt", pages = "373-369", number = "4", volume = "75", doi = "10.1094/ASBCJ-2017-4043-01" }
Jauković, M., Zečević, V., Stanković, S., Krnjaja, V., Nikić, T. S., Bailović, S. M.,& Tadić, J. I.. (2017). Effect of Dilute Alkaline Steeping on Mold Contamination, Toxicity, and Nutritive Value of Maize Malt. in Journal of the American Society of Brewing Chemists Amer Soc Brewing Chemists Inc, St Paul., 75(4), 369-373. https://doi.org/10.1094/ASBCJ-2017-4043-01
Jauković M, Zečević V, Stanković S, Krnjaja V, Nikić TS, Bailović SM, Tadić JI. Effect of Dilute Alkaline Steeping on Mold Contamination, Toxicity, and Nutritive Value of Maize Malt. in Journal of the American Society of Brewing Chemists. 2017;75(4):369-373. doi:10.1094/ASBCJ-2017-4043-01 .
Jauković, Marko, Zečević, Veselinka, Stanković, Slavica, Krnjaja, Vesna, Nikić, Tanja S., Bailović, Stanislava M., Tadić, Jelena I., "Effect of Dilute Alkaline Steeping on Mold Contamination, Toxicity, and Nutritive Value of Maize Malt" in Journal of the American Society of Brewing Chemists, 75, no. 4 (2017):369-373, https://doi.org/10.1094/ASBCJ-2017-4043-01 . .