The effects of different baking temperatures on the quantity of genetically modified organisms in the cookies containing genetically modified soy flour

In this study, cookie doughs were prepared with different ratios of GMO (genetically modified organism) and cooked under three different temperatures. The effect of cooking degree on GMO amount was investigated by relative quantification method. For this purpose, the dough samples were prepared by adding Roundup-ready soy flour in different ratios (%0.1, %0.5, %0.9, %2, %50, %100) to wheat flour. The cookies were cooked for equal periods under different baking temperatures (190, 200 and 210°C). The quantitative GMO analysis of the samples were examined by Real-time PCR. The results were compared statistically according to the ANOVA method. In addition to GMO analyzes, the length, color and weight analyzes were performed on the biscuits and the results were compared statistically. It was observed that the cooking process caused DNA loss and decreased the amount of GMO but there no correlation was observed between the cooking temperatures.