EFFECT OF BISCUITS PROCESSING OPERATIONS ON AFLATOXINS CONTENTS

The aim of this study was to know the effect of biscuit processing methods on the residual content of aflatoxins B1, B2 , G1 and G2 . Biscuit samples were manufactured from contaminated dough with the above aflatoxins. Each of sodium and ammonium bicarbonate and a mixture of both bicarbonates were added during the process of the biscuits manufacture. The dough of biscuit treatments were ripen in the coventional oven , the microwaves oven or by both of them successively. The aflatoxins were identified and their concentrations were determined in biscuit products. Results showed that there were Significant (P<0.05) reduction in all aflatoxins concentrations in the manufacturing biscuits, in which 13.5-100, 32.5-100, 33.3-100 and 33.8-100% of aflatoxins B1, B2, G1 and G2 were reduced, respectively. Best results in which highest reductions in all aflatoxins were shown in the treatments when 3% ammonium bicarbonate or sodium and ammonium bicarbonate together were added to the mixtures. Results showed that using microwaves oven or using both conventional and microwaves ovens were best in the reduction of aflatoxins contents.