Loss of fuminosin B1 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.