scholarly journals Breakfast Cereal in Flakes Form Based on Millet Flour and Snakehead Fish Koya

2021 ◽  
Vol 750 (1) ◽  
pp. 012050
Author(s):  
RBK Anandito ◽  
Siswanti ◽  
L Purnamayati
Keyword(s):  
Breakfast Cereal

scholarly journals Assessing nutritional value of ready-to-eat breakfast cereals in the province of Quebec (Canada): a study from the Food Quality Observatory

2021 ◽  
pp. 1-8
Author(s):  
Julie Perron ◽  
Sonia Pomerleau ◽  
Pierre Gagnon ◽  
Joséane Gilbert-Moreau ◽  
Simone Lemieux ◽  
...  
Keyword(s):  
Food Quality ◽  
Food Supply ◽  
Nutritional Quality ◽  
Saturated Fat ◽  
Nutritional Composition ◽  
Breakfast Cereal ◽  
Food Category ◽  
Breakfast Cereals ◽  
Sales Data

Abstract Objective: The Food Quality Observatory was created in the province of Quebec (Canada) in 2016. In this study, the Observatory aimed to generate a methodology to (1) test the use of sales data combined with nutrient values to characterise the nutritional composition of ready-to-eat (RTE) breakfast cereals offered and purchased in the province of Quebec (Canada) and (2) verify the extent to which a front-of-pack label based on the percentage of daily value (DV) for total sugar, as a strategy to improve the food supply, would be distributed in this food category. Design: Nutritional information were obtained by purchasing each RTE breakfast cereal available in the Greater Montreal area. Cereals were then classified according to their processing type. Setting: The nutritional values of 331 RTE breakfast cereals available in Quebec were merged with sales data covering the period between May 2016 and May 2017. A total of 306 products were successfully cross-referenced. Results: Granola and sweetened cereals were the most available (36·6 % and 19·6 %, respectively) and purchased (19·8 % and 40·9 % of sales, respectively). When compared with other types of cereals, granola cereals had a higher energy, fat, saturated fat, protein content and a lower Na content. A larger proportion of chocolate (65 %) and sweetened cereals (49 %) were above 15 % of the DV for sugar. Conclusions: This study showed that the methodology developed generates important data to monitor nutritional quality of the food supply and ultimately contribute to improve the nutritional quality of processed foods.

scholarly journals Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 489
Author(s):  
Emilie Croisier ◽  
Jaimee Hughes ◽  
Stephanie Duncombe ◽  
Sara Grafenauer
Keyword(s):  
Dietary Fibre ◽  
Saturated Fat ◽  
Health Claims ◽  
Whole Grain ◽  
Breakfast Cereal ◽  
Full Data ◽  
Data Set ◽  
Time Points ◽  
Total Fat ◽  
Over Time

Breakfast cereal improves overall diet quality yet is under constant scrutiny with assertions that the category has not improved over time. This study aimed to comprehensively analyse the category of breakfast cereals, the nutritional values, and health claims across eight distinct sub-categories at four time points (2013, 2015, 2018, and 2020). An audit of products from four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA, and Woolworths) collected ingredient lists, nutrition information, claims and Health Star Rating (HSR) for biscuits and bites; brans; bubbles, puffs, and flakes; granola and clusters; hot cereal flavoured; hot cereal plain; muesli; breakfast biscuits. The median (IQR) were calculated for energy, protein, fat, saturated fat, carbohydrate, sugars, dietary fibre, and sodium for comparisons over time points by nutrient. Data from 2013 was compared with 2020 (by sub-category and then for a sub-section of common products available at each time point). Product numbers between 2013 (n = 283) and 2020 (n = 543) almost doubled, led by granola and clusters. Whole grain cereals ≥ 8 g/serve made up 67% of products (↑114%). While there were positive changes in nutrient composition over time within the full data set, the most notable changes were in the nutrition composition of cereals marketed as the same product in both years (n = 134); with decreases in mean carbohydrate (2%), sugar (10%) and sodium (16%) (p < 0.000), while protein and total fat increased significantly (p = 0.036; p = 0.021). Claims regarding Dietary Fibre and Whole Grain doubled since 2013. Analysis of sub-categories of breakfast cereal assisted in identifying some changes over time, but products common to both timeframes provided a clearer analysis of change within the breakfast category, following introduction of HSR. Whole grain products were lower in the two target nutrients, sodium and sugars, and well-chosen products represent a better choice within this category.

The Effects of Increasing Intake of Intact Wheat Fibre or Wheat Bran on Gut Microbiota Diversity: a Systematic Review

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Angie Jefferson ◽  
Katie Adolphus
Keyword(s):  
Systematic Review ◽  
Gut Microbiota ◽  
Wheat Bran ◽  
Bacterial Species ◽  
Microbiota Composition ◽  
Inclusion Criteria ◽  
Breakfast Cereal ◽  
High Fibre ◽  
Microbiota Diversity ◽  
Gut Microbiota Composition

AbstractThe influence on health of the human gut microbiota is increasingly recognised, however wheat fibre, consumed frequently in Western diets has traditionally been considered inert with regard to gut microbiota composition and metabolic activity. We undertook a systematic review (PRISMA methodology) of human intervention studies examining the effects of intact cereal fibres on gut microbiota composition among healthy adults.(1) Studies published in the past 20 years were identified on PubMed and Cochrane electronic databases. Inclusion criteria were: healthy adult participants, at least one intact cereal fibre (or its sub-fraction) and measurement of faecal microbiota related outcomes. Out of forty studies meeting inclusion criteria, seventeen manipulated wheat fibre/bran or its key constituent arabinoxylans (AXOS), and ten used a whole diet approach with predominantly wheat fibre. Results from these twenty seven wheat fibre papers are presented here. Eight studies provided wheat bran/fibre (ranging from 5.7g-21g/day wheat fibre or 13g-28g/day wheat bran). Three reported significant effects on gut microbiota abundance and/or diversity (both at phyla and species level) and one showed no effect. Six reported significant increases in fermentation metabolites and one reported no significant change. Ten studies manipulated whole day fibre intake (predominantly wheat but also permitting some oats, rye and rice). Wholegrain intake ranged from 80g-150 g per day and fibre from 13.7g–40 g per day. Six found significant increases in bacterial diversity and/or abundance and five showed significant increases in fermentation metabolites. Two identified that response to high fibre intervention is dependent on baseline gut microbiota richness - those with limited richness exhibiting greater microbiota change over time in response to fibre increase. Two reported no significant effects. Nine studies utilised manipulation of AXOS (2.2g–18.8 g per day) with five demonstrating significant increases in target bacterial species and six significant increases in fermentation metabolites. One reported no significant effect to faecal metabolites. This review supports a role for the wheat fibre found in everyday foods (such as bran breakfast cereal of high fibre breads) promoting both microbiota diversity and abundance. While the healthy microbiome is yet to be defined, consumption of a single daily serving of wheat bran fibre appears sufficient to effect gut microbiota fermentation (with demonstrable effects arising from as low as 6g/day), and promote species diversity, with potential benefit to health.However exploration of stability over longer time frames (> 12 weeks) is now required.

scholarly journals Vitamin D intake in Australian adults and the modeled effects of milk and breakfast cereal fortification

Nutrition ◽  
2013 ◽  
Vol 29 (7-8) ◽  
pp. 1048-1053 ◽  
Author(s):  
Naomi Jayaratne ◽  
Maria Celia B. Hughes ◽  
Torukiri I. Ibiebele ◽  
Sanne van den Akker ◽  
Jolieke C. van der Pols
Keyword(s):  
Vitamin D ◽  
Breakfast Cereal ◽  
Vitamin D Intake

NO EFFECTS OF SWEET TASTE EXPOSURE AT BREAKFAST FOR 3 WEEKS ON PLEASANTNESS, DESIRE FOR, SWEETNESS OR INTAKE OF OTHER SWEET FOODS: A RANDOMIZED CONTROLLED TRIAL

2021 ◽  
pp. 1-33
Author(s):  
Katherine M Appleton ◽  
Jessica Rajska ◽  
Sarah M Warwick ◽  
Peter J Rogers
Keyword(s):  
Controlled Trial ◽  
Sweet Taste ◽  
Breakfast Cereal ◽  
Bayesian Analyses ◽  
Intention To Treat ◽  
Randomized Controlled ◽  
Sweet Foods ◽  
Taste Exposure ◽  
Randomised Controlled ◽  
Desire To Eat

Abstract This work investigated the effects of repeated sweet taste exposure at breakfast on perceptions and intakes of other sweet foods, while also examining effects due to duration of exposure (1/3 weeks), test context (breakfast/lunch), and associations between taste perceptions and intakes. Using a randomised controlled parallel-groups design, participants (N=54, 18 male, mean age: 23.9±5.8yrs, mean BMI: 23.6±3.5kg/m2) were randomized to consume either a sweet breakfast (cereal with sucralose) (N=27) or an equicaloric non-sweet breakfast (plain cereal) (N=27) for 3 weeks. On days 0 (baseline), 7, and 21, pleasantness, desire to eat and sweetness were rated for other sweet and non-sweet foods, and sweet food consumption was assessed in an ad-libitum meal at breakfast and lunch. Using intention-to-treat analyses, no statistically significant effects of exposure were found at breakfast (largest F(2,104)=1.84, p=0.17, ηp2=0.03), or lunch (largest F(1,52)=1.22, p=0.27, ηp2=0.02), and using Bayesian analyses, the evidence for an absence of effect in all rating measures was strong to very strong (smallest BF01=297.97 (BF01error=2.68%)). Associations between ratings of pleasantness, desire to eat and intake were found (smallest r=0.137, p<0.01). Effects over time regardless of exposure were also found: sugars and percent energy consumed from sweet foods increased throughout the study smallest (F(2,104)=4.54, p=0.01, ηp2=0.08). These findings demonstrate no effects of sweet taste exposure at breakfast for 1 or 3 weeks on pleasantness, desire for, sweetness or intakes of other sweet foods in either the same (breakfast) or in a different (lunch) meal context.

The Business of Missing Children

PEDIATRICS ◽  
1986 ◽  
Vol 77 (1) ◽  
pp. 119-121
Author(s):  
ABRAHAM B. BERGMAN
Keyword(s):  
Public Service ◽  
Breakfast Cereal ◽  
The Past ◽  
Congressional Committees ◽  
Missing Children ◽  
Cereal Boxes

No pediatric issue has so captured the attention of the American public during the past year as that of missing children. It is impossible to escape the haunting faces who peer out at us from television screens, milk cartons, breakfast cereal boxes, grocery sacks, bus posters, and business envelopes. Corporations vie with each other over sponsorship of public service campaigns to "publicize the plight of missing children," while television stations compete with a whole variety of specials. Naturally, whenever emotional concerns of such magnitude are raised, politicians are sure to become involved with stern demands for "immediate action." In May 1985, no less than three separate congressional committees held hearings on missing children all in the same week.

Simultaneous screening for T-2/HT-2 and deoxynivalenol in cereals using a surface plasmon resonance immunoassay

2012 ◽  
Vol 5 (2) ◽  
pp. 117-126 ◽  
Author(s):  
J.P. Meneely ◽  
J.G. Quinn ◽  
E.M. Flood ◽  
J. Hajšlová ◽  
C.T. Elliott
Keyword(s):  
Surface Plasmon Resonance ◽  
Surface Plasmon ◽  
Plasmon Resonance ◽  
High Capacity ◽  
Cross Reactivity ◽  
Baby Food ◽  
Breakfast Cereal ◽  
Screening Assay ◽  
Coefficients Of Variation ◽  
Assay Precision

This manuscript describes a rapid surface plasmon resonance (SPR) immunoassay for the simultaneous determination of the sum of T-2/HT-2 toxins (T-2/HT-2) and deoxynivalenol (DON), in cereals and cereal-based products. The assay is based on an inhibition format employing a monoclonal antibody raised against HT-2 with cross reactivity to T-2 and a polyclonal antibody raised against DON, thereby enabling the detection of the three trichothecene mycotoxins (types A and B). The surface chemistry involved an equal mixture of HT-2 and DON covalently coupled onto a high capacity COOH5 sensor chip. Using the specified antibodies and a mixed toxin sensor surface, and running calibration curves (HT-2 and DON) and samples in parallel it has been proven that it is feasible to develop a multiplex assay on this SPR platform. In-house validation has shown limits of detection of 12, 1 and 29 μg/kg for DON and 31, 47 and 36 μg/kg for HT-2 in wheat, breakfast cereal and maize-based baby food, respectively. Both intra-assay and inter-assay precision were calculated using fortified DON and HT-2 samples. Durum wheat, wheatbased breakfast cereal and maize-based baby food were spiked at various concentration levels and the coefficients of variation calculated ranged from 1.1% to 9.9% for DON and from 1.4% to 11.3% for HT-2. A high correlation was observed between the screening assay and confirmatory mass spectrometry.

scholarly journals TARGETED ADVERTISING IN THE BREAKFAST CEREAL INDUSTRY

2017 ◽  
Vol 49 (3) ◽  
pp. 382-399 ◽  
Author(s):  
JOSHUA BERNING ◽  
ADAM N. RABINOWITZ
Keyword(s):  
Product Differentiation ◽  
Food Product ◽  
Television Advertising ◽  
Breakfast Cereal ◽  
Data Set ◽  
Policy Makers ◽  
Relationship Of ◽  
Cereal Industry ◽  
The Relationship ◽  
Insight Into

AbstractWe examine the relationship of product characteristics of ready-to-eat breakfast cereal and targeted television advertising to specific consumer segments. We compile a unique data set that includes brand-packaging characteristics, including on-box games, nutrition information, and cobranding. We find that the relationship of television advertising and a cereal's brand-packaging characteristics varies by target audience. Our results provide insight into understanding how manufacturers strategically utilize branding, packaging, and television advertising. This can help industry and policy makers develop food product advertising policy. This analysis extends to other product markets where extensive product differentiation and promotion are present as well.

Sign in / Sign up

Export Citation Format

Share Document