Changes in the nutritional value of breakfast cereals containing germinated spring grain flakes during storage
Laen...
Kuupäev
2018
Kättesaadav alates
Autorid
Kruma, Z.
Galoburda, R.
Tomsone, L.
Gramatina, I.
Senhofa, S.
Straumite, E.
Klava, D.
Kince, T.
Cinkmanis, I.
Zagorska, J.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
Th
e aim of current research was to assess the nutritional value of breakfast cereals
containing germinated spring grain flakes and its changes after 6 month storage. Three types of
breakfast cereals were prepared and packaged in two types of Standup pouches
–
Pap50g/Alu7/Pe60 (AL), Pap40g/PELD20/PE40 (PE). For the accelerated shelf life test the
samples were stored at 35
±
2
°C and dietary fibre, protein, fat, B
-
group vitamins, sugars, total
phenol content and DPPH, ABTS+ radical scavenging activity were dete
rmined. Developed
breakfast cereals have high nutritional value and all are high in fibre and thiamine. Additionally,
sample S2 is source of protein, riboflavin, niacin, and S3
–
is source of riboflavin and high in
niacin. Comparing total phenolic content
and antioxidant capacity of tested samples S3 showed
the highest values. Storage and selected packaging influenced stability of nutrients, and for S1
and S2 AL showed bett
er results whereas for S3
–
PE.
Kirjeldus
Article
Märksõnad
breakfast cereals, nutritional value, germination, spring cereals, packaging, storage, articles