Commercial Breakfast Research Articles

We Are What We Eat: The Association Between Ultra-Processed Food Consumption, Colon Cancer Risk and All-Cause Mortality

We Are What We Eat: The Association Between Ultra-Processed Food Consumption, Colon Cancer Risk and All-Cause Mortality

Functional cereals' anti-diabetic property, phenolic composition, and role on glycemic indices in-vitro.

This study analyzed the effects of functional cereals processed and produced from yellow corn, soybean, acha, orange peels and moringa leaves' polyphenolic content, glycemic index, starch composition and their effects on α-amylase and α-glucosidase enzymes in vitro. Functional cereals were produced as ready-to-eat cereals at different proportion with variations in the amount of measured acha flour, soybean flour, and blends of orange peels and moringa leaves while maintaining a constant amount of yellow corn. The produced orange peels and moringa leaves blends inclusion to functional cereals had significantly increased phenolic constituents, showed inhibitory activity on α-amylase and α-glucosidase enzymes in-vitro and reduced glycemic index, starch content and starch to sugar ratios. Interestingly, amongst the produced functional cereals, the best two cereals were with their composition made up of corn, acha, soybean, orange peel, moringa leaves (30: 5:15: 0.5: 0.5) and corn, acha, soybean, moringa leaves (30: 5: 15: 1) which both had the high inhibitory effects on the activities of α-amylase and α-glucosidase while depleting starch content in-vitro when compared with commercially consumed cereals (golden morn). PRACTICAL APPLICATIONS: Ready-to-eat cereals are highly consumed by children and by adults inclusively. Commercial breakfast cereals are readily available and consumed irrespective of the fact it has high calorie constituent as more emphasis is placed on their nutrients value which includes vitamins A, vitamin C and calcium for boosting immune system and for proper body growth and functioning. However, these commercial breakfast cereals (golden morn) owing to the high maize and millet content present in them are unfavorable to certain consumers or individuals with health challenges such as diabetic patients. This study shows that functional cereals produced in-vitro extensively are not only nutritious but also medicinal in nature, offering benefits in the management of diabetes and related complications.

Extruded breakfast meal from malted finger millet (Eleusine coracana) and watermelon (Citrullus lanatus) seed flour: in-vivo nutritional qualities study

BackgroundThe study aimed at evaluating the in-vivo nutritional qualities of extruded breakfast meal produced from flour blends of malted finger millet and watermelon seed.ResultsThe proximate compositions of the flour blends revealed that there was progressive increase in protein (12.83–15.14) %, with increase in the watermelon substitution. The protein quality evaluation of the extrudate showed that the protein efficiency ratio ranged from 0.64 to 89.75, while the biological values were between (87.82–89.75)%. The relative organs weight of rats fed with extruded breakfast meal showed that, the weights of the kidney and liver of rats fed with extruded breakfast meal were significantly lower compared with rats fed with goldenmorn. The hematological indices showed that the packed cell volume and the red blood cell counts of rats fed with the formulated diets were significantly lower compared with those fed with goldenmorn but significantly higher than rats fed with basal. Meanwhile, the values of the white blood cells count for the formulated diet shows no significant difference compared with rats fed with goldenmorn.ConclusionsEvidently, the growth performance of the rats fed with the extruded breakfast meal revealed that the formulated diets promote growth status of the animals with relatively low effect on organs of experimental rat used in this study. Hence, formulated diet may serve as alternative to expensive commercial breakfast meal.

Characterization of the Bioaccessibility of Minerals from Commercial Breakfast Cereals by Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES)

Traditional chocolate and whole-meal flour breakfast cereals were analyzed to determine the total concentrations and bioaccessibilities of some elements. For the total concentration, the samples were prepared by microwave digestion. In addition, certified reference materials were used to verify the accuracy of the method, which was 82–106% for the analytes. Great variation in the concentrations was observed, possibly due to the raw materials used to produce the cereals. For the bioaccessibility study, an in vitro digestion method was used, and the accuracy was verified by the addition and recovery method. Cu, Fe, Mn, and Zn had detectable bioaccessibilities from 37% to 47%, 1% to 41%, 8% to 61%, and 4% to 24% of the total concentrations, respectively. Aluminum, Ba, and Mo had concentrations below the limit of quantification. Therefore, breakfast cereals complement a healthy diet, since some essential elements have high bioaccessibilities.

The comparability of consumers’ behavior in virtual reality and real life: A validation study of virtual reality based on a ranking task

The comparability or similarity of consumers’ behavior in virtual reality (VR) and in real life (RL) is indispensable to successfully take advantage of VR technology in consumer behavior (CB) research. This study investigated the comparability of participants’ behavior in a virtual environment and in RL to validate VR for data acquisition in CB research. Participants (N = 98) were randomly assigned to a RL condition or a VR condition in which the settings were chosen to mimic a RL environment as closely as possible. In both conditions, participants ranked 20 types of commercial breakfast cereal by their perceived healthiness from healthy to unhealthy. We observed that the perceived healthiness of the 20 cereals in the VR and RL conditions were highly correlated (rs = 0.91, p < .001, N = 20). The information-seeking behavior was not different between the two conditions, t (96) = −1.11, p = .27. Furthermore, the attributes employed by the participants to evaluate the healthiness of the cereals did not vary between the two conditions. The presence level of the participants in the virtual environment was also examined. The results illustrate that the participants’ behavior in the virtual environment and in the real world were comparable, which provides robust evidence for the validity of VR as a beneficial and promising tool for data acquisition in CB research.

Association between Heat-Induced Chemical Markers and Ultra-Processed Foods: A Case Study on Breakfast Cereals.

Nutritional composition and neo-formed contaminant content in ultra-processed foods, amongst other factors, may contribute to increasing overall risk of non-communicable diseases and cancer. Commercial breakfast cereals (n = 53) were classified according to the NOVA approach as un-/minimally processed (NOVA-1, 11%), processed (NOVA-3, 30%), and ultra-processed (NOVA-4, 59%) foods. Acrylamide and hydroxymethylfurfural (HMF) content as heat-induced chemical markers was taken from our research team database. The NutriScore was used as the nutritional profiling system. Samples were distributed between groups A (19%), B (13%), C (38%), and D (30%). No statistically significant differences in acrylamide and HMF were found across the NutriScore groups. Sugar content was the only nutritional descriptor found to be significantly different between processed (11.6 g/100 g) and ultra-processed (23.1 g/100 g) breakfast cereal groups. Sugar content correlated with acrylamide (p < 0.001) and HMF (p < 0.0001). Acrylamide and HMF contents were not significantly higher in the NOVA-4 group when compared with the NOVA-3 group. However, trends towards higher acrylamide and HMF content are observed, amounting to a change of 75 µg/kg and 13.3 mg/kg in processed breakfast cereals, and 142 µg/kg and 32.1 mg/kg in ultra-processed breakfast cereals, respectively. Thus, the NOVA classification may not reflect the extent of the thermal treatment applied to the breakfast cereal but the type and amount of ingredients incorporated. Ultra-processed breakfast cereal does not predict significantly higher toxicological concern based on acrylamide content than processed breakfast cereals; a clear trend is seen whose contributing factors should be further studied.

Chemical, Functional and Sensory Properties of Extruded Breakfast Strips Produced from a Blend of Orange-fleshed Sweet Potato, Soybean and Plantain Flour

Breakfast strips were produced from different blends of orange-fleshed sweet potato (Ipomea batatas), plantain (Musa paradisiaca) and soybean (Glycine max) flours with substitution ratios of 100:0:0, 90:10:0, 90:0:10, 80:10:10, 70:15:15, 60:20:20 and 50:25:25 and labelled as samples A, B, C, D, E, F and G, respectively. The blends were evaluated for functional properties, total carotene, vitamins (B2 and B6) and sensory properties of the breakfast strips with a commercial breakfast food (Flakes) as control (sample H) . For the functional properties, the water absorption capacity decreased while the oil absorption increased with an increase in substitution levels of the soybean flour. The bulk density, solubility, swelling power and swelling volume were higher in sample A. The least gelation capacity maintained a constant rate of 4% across the blends. The moisture content of the strips ranged from 7.25-9.40%. The Ash contents were below 3% for all the blends. The protein contents increased with an increase in substitution with soybean flour while sample A - breakfast strips from 100% orange-fleshed sweet potato flour showed the highest value for fats (5.62%). The fibre content ranged from 0.69 to 5.14% and carbohydrate content reduced with an increased substitution with soybean flour (72.25-78.70%). The energy value ranged from 351.90-384.80 Kcal/100 g which was within the limit recommended for breakfast foods. Total carotene content increased with increased substitution with orange-fleshed sweet potato (15.18-33.56 mg/kg) which is significantly higher than the control at 0.75 mg/kg. The result of the sensory evaluation showed that the overall acceptability of the samples produced compared favourably with the control. Sample A and B showed a vitamin B2 of 4.70 and 4.00 mg/kg, respectively. However, the values decreased with increase in the addition of soybean while vitamin B6 increased with increase in soybean.

Reassessment of acrylamide content in breakfast cereals. Evolution of the Spanish market from 2006 to 2018

Breakfast cereals are important contributors to acrylamide daily exposure in Western countries. Acrylamide was determined by LC-ESI-MS/MS in 60 commercial breakfast cereals marketed in Spain. The influence of the predominant cereal, protein, fibre and sugar content, as well as the presence of honey and the manufacturing process on the acrylamide levels was evaluated. The mean acrylamide content was 118 μg/kg (from <20 to 639 μg/kg). The group of breakfast cereals formulated with kamut, spelt, and wheat reported the higher levels (639, 201 and 197 μg/kg, respectively). The type of processing significantly affected the occurrence of acrylamide, being higher in puffed cereals (167 μg/kg) than in flaked ones (79 μg/kg). The majority (85%) samples were below the benchmark level established by the EU Regulation 2017/2158. Acrylamide occurrence in breakfast cereals marketed in Spain has greatly decreased since 2006 (60%), leading to a reduction of the contribution of breakfast cereals to the overall exposure to the population from 1.02 μg/day to 0.54 μg/day. Despite this progress, more efforts are needed to continue the acrylamide mitigation until levels as low as reasonably possible since no tolerable intake could be established for a carcinogenic and genotoxic compound.

‘Ironic detachment’: Locals laughing ‘at’ the local on commercial breakfast radio

The relationship between ‘Ironic detachment’ and location was addressed by Sue Turnbull in her analysis of comedy use in Australian television series Kath and Kim and by comedian Barry Humphries in his performance as ‘Dame Edna’. In this, she examined how comedy allowed an audience to embrace their locality (in this case ‘suburbia’) through laughter while at the same time allowing that audience to hold it “at a distance through ironic detachment” (Turnbull, 2008, p. 28). This perspective, she argued, depended on the audience's own position based on their own experience of life in the suburbs.In considering how this may be applied to regional context, which relies on a participant's particular experience of a particular ‘region’ in Australia, this article examines the use of ‘ironic detachment’ as a specific technique by radio program hosts on an Australian regional commercial breakfast program. It uses a combination of conversation and membership category analysis to analyse two particular host/host interactions. The article reveals the way in which program hosts use irony to laugh ‘at’ that which is local while at the same time performing ‘being local’ when interacting with one another to entertain their audience.

Biobased mineral‐oil barrier‐coated food‐packaging films

ABSTRACTToxic mineral oils can migrate into foods from cardboard boxes made of recycled fibers. This is an emerging issue for the whole dry‐food‐packaging industry. Breakfast cereals, for example, are typically packaged in boxes with or without inner bags and consumed without further processing. Currently, fossil‐based high‐density polyethylene (HDPE) films are used as a major raw material for such inner bags. However, HDPE is a very poor barrier against mineral‐oil migration. Biobased coatings from cellulose nanofibrils (CNFs), hydroxypropylated xylan, and hydroxypropylated cellulose were applied onto biobased high‐density polyethylene (bio‐HDPE) films, and the mineral‐oil barrier properties were evaluated. All of the coated films significantly decreased the migration of n‐decane, isobutylbenzene, 1‐cyclohexylbutane, 1‐cyclohexylheptane, and 1‐cyclohexyldecane. Biobased barrier bags prepared from (2,2,6,6‐tetramethylpiperidin‐1‐yl)oxy oxidized CNF coated bio‐HDPE film protected the content to a great extent from mineral‐oil migration compared to noncoated bio‐HDPE and other commercial breakfast cereal‐bag films. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017, 134, 44586.

Nutritional Assessment of Breakfast Foods Developed From Animal Polypeptide, Crayfish ( Euastacus Spp) and Maize ( Zea Mays)

Breakfast is the first food taken after waking up from a night's sleep, most especially early in the morning before undertaking the day's activity. Breakfast foods vary widely according to culture, location and resources but should contain major nutrient, a carbohydrate such as grains or cereals, fruit and/or vegetables, a protein food such as eggs, meat or fish, and a beverage such as tea, coffee, milk or fruit juice, Coffee, and milk. The objective of this study is to prepare breakfast foods from animal polypeptide, maize and crayfish were the sole energy and protein source respectively. Diet 1, nitrogen free diet (Basal), diet 2 (Crayfish: fermented maize 10g: 100g), diet 3 (Crayfish: fermented maize15g: 100g), diet 4 control (milk based). The formulated breakfast diets were fed to 50 albino rats. A commercial product, milk based commercial breakfast (MBCB) was used as standard diet. The results revealed that the growth response, (non protein dietary) declined from 24.62- 23.79g, (protein dietary) increased from 23.36-45.74, 24.50-40.77, and 24.43-37.81g, for diets 1 2, 3, and 4 respectively. Animal polypeptide (Diet 2) at combination of 10g: 100g performed better than 15g: 100g combination. It may be suggested that (Diet 2) at combination of 10g:100g could have complete amino acid profile that could sustained body for daily activities and meet daily requirements when compared to other formulated dietary. Animal polypeptide (crayfish) supplement to energy obtained from maize at 10g: 100g promoted the best growth performance.

Rapid and sensitive method for the determination of four EU marker polycyclic aromatic hydrocarbons in cereal-based foods using isotope-dilution GC/MS

ABSTRACTA rapid and sensitive method has been developed for the determination of the four European Union marker polycyclic aromatic hydrocarbons (PAHs; benz[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) in some cereal-based foods. The method is based on pressurised liquid extraction (PLE), solid-phase extraction clean-up (SPE) and isotope-dilution gas chromatography with mass-spectrometric detection (GC/MS). The developed method was calibrated for the content range of 0.05–12.5 µg kg−1 (expressed on a product basis). Recoveries of PAH were monitored in each sample via the recovery of 13C-labelled PAHs. Recovery values were in the range between 86% and 91%, with relative standard deviations (RSDs) between 5% and 9%. The achieved limits of detection for all analytes were below 0.05 µg kg−1. The applicability of the method for the analysis of routine samples was studied by the analysis of a set of commercial bread and breakfast cereal samples. In all analysed samples, benzo[a]pyrene (BAP) was the most prevalent PAH with the content between 0.09 and 0.30 µg kg−1. On average, samples showed low levels of the sum of the four EU marker PAHs (ΣPAH4) that ranged between 0.11 and 0.22 µg kg−1 for bread samples and between 0.23 and 0.87 µg kg−1 for breakfast cereal samples. The developed method was found suitable for the determination of PAHs in cereal-based foods like cornflakes and breads with total relative fat contents below 3.5%.

Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

The oleogels of virgin olive oil with carnauba wax and monoglyceride were prepared to determine the most suitable spreadable product. The oil binding capacities of monoglyceride oleogels were higher than those of the carnauba wax oleogels. There was no true crystalline structure with carnauba wax at 3%. Although the highest solid fat content was in the 10% monoglyceride oleogel (9.38%), it was 12.15% in the commercial breakfast margarine at 20 °C. The peak melting temperature of the margarine was 47.11 °C, and among all oleogels, monoglyceride oleogel at 7% addition had the closest value (48.70 °C). The melting enthalpies of the oleogels ranged from 1.25 to 103.97 J·g −1 , while it was 94.19 J·g −1 for the margarine sample. The firmness and stickiness values were usually lower in the oleogel samples than those of the margarine sample. There was no significant change in the texture parameters during storage, indicating good structural stability. The polarized light microscopy pictures revealed rod-like crystals for carnauba wax and rosette-like aggregates for monoglyceride oleogels. X-ray diffraction patterns of the samples have revealed a β´-type polymorphic structure for the oleogels. These oleogels can be used in a spreadable, breakfast margarin-like product to promote new consumption habits for this healthy oil.

Formulation of High Fiber Breakfast Food and Estimation of its Functional Qualities

This study aims to develop high fiber breakfast food rich in nutritional and functional components (β-glucan, antioxidants, and insoluble fiber) and identify the future possibilities of commercial product. Based on the 15 days survey carried out on Kathmandu, an optimum formulation (86% cereal, 5% nuts, 7% dried fruits and 2% pumpkin seed) of product was found at first 3 trails. Formulated sample was found to be superior in terms of nutritional qualities (protein %- 13.82±0.67, crude fiber %- 7.8±0.96, β-glucan%- 3.13±0.35, total polyphenol GAE- 458.33±10.4) and sensory qualities (color, flavor, size, shape, texture, overall acceptance) than market sample (Protein%- 12.39±1.54, crude fiber%- 5.18±0.9, β-glucan%- 1.18±0.07, total polyphenol GAE- 163.3±58.6). The product was further developed by varying processing methods (germinating, non-germinating wheat and instant (60°C) and gradual drying (50°C, 55°C, 60°C, 70°C)). Formulation having germinated wheat and instant dried (60°C) was found to be superior in terms of color, texture,  avor and overall acceptance. The product was further subjected to chemical and functional analysis, cost analysis (Rs.42), microbiological analysis (TPC-1.8x103, Yeast count- 400cfu/g, Mold count- 300cfu/g), storage stability test (aw=0.113). Statistical analysis showed no significance difference among products of varying drying pattern but difference among germinated and non-germinated products. Consumer perceptibility test showed 64% of the consumer accepted muesli as the best product than commercial breakfast cereals. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10612 J. Food Sci. Technol. Nepal, Vol. 7 (76-80), 2012

Commercial breakfast cereals available in Mexican markets and their contribution in dietary fiber, β-glucans and protein quality by rat bioassays.

The beneficial effect of dietary fiber (DF) consumption has long been recognized. The global economy and open market trade policies have increased the availability of food products in Mexican markets, resulting in a wide variety of ready-to-eat commercial breakfast cereals classified as 'high fiber'. This research was aimed to evaluate the total dietary fiber contents, its fractions (soluble and insoluble) and β-glucan in 13 commercial 'high-fiber' breakfast cereals, as well as to evaluate their protein quality by rat bioassays. Commercial 'high-fiber' breakfast cereals had 7.42-39.82% insoluble dietary fiber, 2.53-12.85% soluble dietary fiber, and 0.45-4.96% β-glucan. These ready-to-eat commercial 'high-fiber' breakfast cereals differed significantly in their total dietary fiber, their soluble and insoluble DF fractions, and also in their β-glucan contents. When supplied as experimental diets, in 14-day rat feeding trials, the 'high-fiber' breakfast cereals showed an adverse effect on the % N digestibility but protein utilization, as measured as net protein ratio (NPR), was not significantly affected. The consumption of these commercial breakfast cereals, especially those made of oats as the basic ingredient, is highly recommended, since these products, being a concentrated source of dietary fiber, do not affect their protein quality.

ANS Responses and Facial Expressions Differentiate between the Taste of Commercial Breakfast Drinks

The high failure rate of new market introductions, despite initial successful testing with traditional sensory and consumer tests, necessitates the development of other tests. This study explored the ability of selected physiological and behavioral measures of the autonomic nervous system (ANS) to distinguish between repeated exposures to foods from a single category (breakfast drinks) and with similar liking ratings. In this within-subject study 19 healthy young adults sipped from five breakfast drinks, each presented five times, while ANS responses (heart rate, skin conductance response and skin temperature), facial expressions, liking, and intensities were recorded. The results showed that liking was associated with increased heart rate and skin temperature, and more neutral facial expressions. Intensity was associated with reduced heart rate and skin temperature, more neutral expressions and more negative expressions of sadness, anger and surprise. Strongest associations with liking were found after 1 second of tasting, whereas strongest associations with intensity were found after 2 seconds of tasting. Future studies should verify the contribution of the additional information to the prediction of market success.

Bioaccessibility of Enniatins A, A1, B, and B1 in Different Commercial Breakfast Cereals, Cookies, and Breads of Spain

Fusarotoxins enniatins (ENs) can represent a potential risk as natural contaminants of cereal commodities. However, only their bioaccessible fraction can exert a toxicity. The purpose of this study was to determine the ENs A, A₁, B, and B₁ bioaccessibility added in 1.5 and 3.0 μmol/g concentrations in breakfast cereals, cookies, and breads using a simulated in vitro gastrointestinal extraction model. Bioaccessibility values ranged between 40.4 ± 1.9 and 79.9 ± 2.8%. The lower values were 50.1, 40.4, 43.9, and 46.3% in wheat bran with fibers, and the higher values were 79.9, 64.2, 69.8, and 73.6% in white loaf bread for the ENs A, A₁, B, and B₁, respectively. Food composition, compounds structure, and presence of natural adsorbing materials can influence the ENs bioaccessibility. Application of a simulated in vitro gastrointestinal method is a good procedure to assess oral ENs bioaccessibility in cookies, breakfast cereals, and bread.

Biological response of commercial high fiber breakfast cereals consumed in northwestern of Mexico in growing rats

The importance of dietary fiber and the contribution of fiber‐rich commercial breakfast cereals to the Mexican diet have long been recognized. The objective of this study was to biologically evaluate three commonly consumed high fiber commercial breakfast cereals selected from the local market, two different brand of whole wheat and wheat bran based, which differed from each other in terms of size and quantity of bran, and one rolled whole oat cereal, using Sprague dawley rats. Biological indices determined were food efficiency ratio (FER), net protein ratio (NPR) and in vivo digestibility. In vivo digestibility of diet based on oat cereal was 83 – 85%, superior to diets containing wheat bran, presenting values from 62 – 64% of apparent nitrogen digestibility, and 66 – 67% of true nitrogen digestibility, which corresponds to up to71% of casein digestibility. NPR of diet based on oat cereal was 3.2 also superior to diets containing wheat bran, presenting values from 1.8 – 2, which corresponds to up to 46% of casein. Results showed that commercial breakfast cereals with different type and level of dietary fiber showed significant differences in protein quality. This study indicates that fiber in wheat bran products reduces nitrogen utilization in growing rats by causing increases in excretion of endogenous and dietary fecal nitrogen. It also shows that some fibers alter the biological value of the nitrogen that is absorbed.

Application of edible coatings to partially dehydrated pineapple for use in fruit–cereal products

The present work analyzes the application method and the effectiveness of edible coatings based on caseinates or chitosan in partially dehydrated pineapple for its use in dry fruit–cereal products. Commercial breakfast cereals and partially dehydrated pineapples prepared by osmotic dehydration and vacuum impregnation were used for the experiments. Four coating application techniques, working at atmospheric pressure or applying vacuum impregnation, were used for coating the pineapple samples. Coated and uncoated samples were stored, at 20°C with breakfast cereals and were subsequently analyzed weekly during 6months. Critical water activity and critical water content for the glass transition of the cereals at 20°C were estimated as 0.60 and 9.1g water/100g of product, respectively. Results show that the application of coatings by vacuum impregnation and sample air drying after coating, considerably extends the shelf-life of the pineapple–cereal system when caseinate based coatings are used. Chitosan based coatings are less effective to limit water vapor transfer and the critical moisture content of cereals are reached during the storage period.

Development and validation of a method based on a QuEChERS procedure and heart‐cutting GC‐MS for determination of five mycotoxins in cereal products

A new analytical method for the rapid and simultaneous determination of five mycotoxins (zearelenone, deoxynivalenol, Fusarenon X, 15-acetyldeoxynivalenol and nivalenol) in breakfast cereals and flours by heart-cutting GC-MS has been developed and validated. Extraction was performed with MeCN, applying a modified QuEChERS (QUick, Easy, CHeap, Effective, Rugged and Safe) procedure, and the extracts were analyzed after a silylation of the analytes under study. Careful optimization of the parameters of Deans Switch device and GC-MS was achieved in order to attain a fast separation in SIM mode, allowing a total run time of only 8 min. Acceptable recoveries for all mycotoxins at two different spiking levels (20 and 100 microg/kg) were achieved with good repeatability (from 9 to 21%). LOD ranged from 2 to 15 microg/kg and LOQ ranged from 5 to 50 microg/kg, which were lower than the maximum limit legal established by the European Union (EU). The method developed was applied to commercial breakfast cereals and flours; among the mycotoxins studied, deoxynivalenol and zearalenone were the most predominant.