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To extend studies on the fate of fumonisins during the manufacture of masa and snack food; I.e., fried tortilla chips, under commercial production line conditions. Refine estimates on the extent that fumonisin concentrations are reduced, now focusing on products made from sound (low fumonisin content) corn. Studies to identify compounds which forms as a result of interactions between fumonisins and the chemical matrices of masa or chips will be undertaken.
Corn, masa, cooking liquid, and chips will be analyzed using HPLC or mass spectrometric methods to compare the concentrations of fumonisins, particularly fumonisin B1, and their hydrolyzed forms therein. Implement improved detection (mass spectrometry) methods for fumonisins, hydrolyzed fumonisins, and for detecting other fumonisin derivatives, so that they can be more accurately measured in masa, chips, etc., made from sound corn. Comparative studies on fumonisins, both the amount and type, recovered whether fumonisins bind to sugars or other compounds under production line conditions. The analytical data and production line specifications will be used to mathematically construct a "mass balance" model for fumonisin fate and flow during chip production.