Loss of Fuminosin B 1 in Extruded and Baked Corn‐Based Foods with Sugars

The objective of this work was to determine the effect of added sugars on fumonisin B 1 (FB 1 ) levels in baked corn muffins and extruded corn grits. Muffins containing added glucose had significantly lower FB 1 levels than muffins with sucrose, fructose, or no added sugar. Extrusion cooking of the grits resulted in significant (p< 0.05) reductions of FB 1 in all treatments relative to unextruded controls, but use of glucose resulted in greater reductions of FB 1 (45.3 to 71%) than did the use of fructose (29.5 to 53%) or sucrose (19.2 to 39%). When extrusion conditions were optimized, 92.1% loss of FB 1 was found when grits were extruded with glucose. Adding glucose to thermally processed food can result in a substantial reduction in FB 1 levels.