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a b s t r a c tFumonisins and zearalenone are mycotoxins produced by Fusarium spp. that commonly contaminate maize and its derivative products. Recent reports have shown that fumonisin B2 and B4 might also be produced by Aspergillus niger and Tolypocladum species, although their prevalence in maize is for sure connected to Fusarium species. The aim of this study was to evaluate the occurrence of fumonisins and zearalenone in maize, stored in 10 family farms located in the State of Minas Gerais, Brazil. Samples were collected in four periods, at intervals of two months, totalling 40 samples. Mycotoxins were isolated using commercial immunoaffinity columns and its concentrations were evaluated by fluorometric technique. Fumonisins were detected in all 40 samples, with values ranging from 230 to 6450 mg kg À1 , and zearalenone was detected in 38 maize samples, with levels from 1.8 to 99 mg kg À1 . Zearalenone levels were below the acceptable limit for human consumption but the fumonisins levels were above this limit in most samples, implying in risks to consumers' health.

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The objective of this work was to evaluate the acceptability of gluten-free churros made either with tannin or tannin-free sorghum flour, as well as the retention of their phenolic compounds and antioxidant capacity retention after cooking and frying. The churros were developed by replacing wheat flour with sorghum flour from the sorghum cultivars BRS 305 with tannin (T-churro) or BRS 501 tannin free (TF-churro). The content of phenolic compounds and antioxidant activity were evaluated before and after the thermal processing. Both products had a high acceptability (84.5‒95.5%) for all evaluated sensory attributes, and no difference was observed for color, aroma, and flavor. However, the T-churro showed a higher acceptance for texture, overall acceptability, and purchase intention. The churros had a similar proximate composition for fiber content. The phenol content was about three times and antioxidant activity about 20 times higher for T-churro than for TF-churro. Although subjected to two types of processing (cooking and frying), the fried and ready-to-eat T-churro retained more than 50% of anthocyanins, phenols, and antioxidant activity. The TF-churro product showed a retention of these compounds above 70, 40, and 65%, respectively. The tannin content of 'BRS 305' sorghum increases its functional potential and does not negatively affect the acceptability of the churros. Sorghum either with or without tannins has the potential to be used for the production of gluten-free churros.