Deoxynivalenol reduction during the frying process of turnover pie covers

The effect of the frying process on deoxynivalenol contamination was evaluated. Deoxynivalenol naturally contaminated flour (1200 μg/kg) and fortified flour artificially contaminated (260 μg/kg) were used to prepare turnover pie dough covers. Frying was performed at three temperatures (169 °C, 205 °C and 243 °C) for different times. The final time for cooking at every temperature was established by measuring the colour during the frying process. Deoxynivalenol reduction was greater in the artificially contaminated samples (>66% at 169 °C, 43% at 205 °C and 38% at 243 °C). For the level of 1200 μg/kg, the average percentage of deoxynivalenol reduction, based on medians, was 28% when the dough covers were fried at 169 °C, 21% at 205 °C and 20% at 243 °C.