Fates of aflatoxin B(1) from wheat flour to Iranian traditional cookies: Managing procedures to aflatoxin B(1) 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.