Fates of aflatoxin B₁ from wheat flour to Iranian traditional cookies: Managing procedures to aflatoxin B₁ reduction during traditional processing

Aflatoxin B 1 (AFB 1 ) incidence in cereal, especially in wheat products, is a serious worldwide challenge for human health. The objective of the current study was to survey the effect of various factors, including fermentation times, yeast levels, ingredients, and time/temperature combinations of the baking process on aflatoxin B 1 (AFB 1 ) reduction in order to modify parameters of the traditional cookie‐making process. AFB 1 levels were analyzed by an HPLC‐fluorescence detector. The results revealed AFB 1 levels significantly decreased during fermentation (%23.7), depending on an increase in the yeast level (2%) and fermentation time (90 min). Furthermore, there was a significant correlation between pH reduction and AFB 1 decomposition. However, the formulation of the recipe did not show a significant effect on the detoxification of AFB 1 . The baking temperature increase in an admissible technological range (280°C for 15 min) more effectively reduced AFB 1 content (%53.9). As a result, the exact control of the traditional process was able to significantly decreased AFB 1 content as a serious health‐threatening toxin in the final product (%75.9). However, AFB 1 toxicity reduction should be considered seriously in the raw materials and such products.