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Changes in the nutritional value of breakfast cereals containing germinated spring grain flakes during storage

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dc.contributor.authorKruma, Z.
dc.contributor.authorGaloburda, R.
dc.contributor.authorTomsone, L.
dc.contributor.authorGramatina, I.
dc.contributor.authorSenhofa, S.
dc.contributor.authorStraumite, E.
dc.contributor.authorKlava, D.
dc.contributor.authorKince, T.
dc.contributor.authorCinkmanis, I.
dc.contributor.authorZagorska, J.
dc.contributor.authorKunkulberga, D.
dc.date.accessioned2018-05-11T11:15:33Z
dc.date.available2018-05-11T11:15:33Z
dc.date.issued2018
dc.descriptionArticleeng
dc.description.abstractTh 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.eng
dc.identifier.issn1406-894X
dc.identifier.publicationAgronomy Research, 2018, vol. 16, Special Issue 2, pp. 1405-1416eng
dc.identifier.urihttp://hdl.handle.net/10492/3977
dc.identifier.urihttp://dx.doi.org/10.15159/ar.18.130
dc.rights.holderCopyright 2009 by Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestry. No part of this publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, incl. photocopying, electronic recording, or otherwise without the prior written permission from the Estonian University of Life Sciences, Latvia University of Agriculture, Aleksandras Stulginskis University, Lithuanian Research Centre for Agriculture and Forestryeng
dc.subjectbreakfast cerealseng
dc.subjectnutritional valueeng
dc.subjectgerminationeng
dc.subjectspring cerealseng
dc.subjectpackagingeng
dc.subjectstorageeng
dc.subjectarticleseng
dc.titleChanges in the nutritional value of breakfast cereals containing germinated spring grain flakes during storageeng
dc.typeArticleeng

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2018, Vol. 16, Special Issue 2