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Tadić, Jelena I.

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Effect of Dilute Alkaline Steeping on Mold Contamination, Toxicity, and Nutritive Value of Maize Malt

Jauković, Marko; Zečević, Veselinka; Stanković, Slavica; Krnjaja, Vesna; Nikić, Tanja S.; Bailović, Stanislava M.; Tadić, Jelena I.

(Amer Soc Brewing Chemists Inc, St Paul, 2017)

TY  - 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://rik.mrizp.rs/handle/123456789/687
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
VL  - 75
IS  - 4
SP  - 369
EP  - 373
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",
url = "http://rik.mrizp.rs/handle/123456789/687",
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",
volume = "75",
number = "4",
pages = "369-373",
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.
Journal of the American Society of Brewing ChemistsAmer 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. Journal of the American Society of Brewing Chemists. 2017;75(4):369-373
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" 75, no. 4 (2017):369-373,
https://doi.org/10.1094/ASBCJ-2017-4043-01 .
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