Changes in the nutritional value of breakfast cereals containing germinated spring grain flakes during storage
Latvia University of Life Sciences and Technologies, Faculty of Food Technology, Department of Food Technology, Rigas iela 22, LV-3004 Jelgava, Latvia
*Correspondence: zanda.kruma@llu.lv
Abstract:
The 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 determined. 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 better results whereas for S3 – PE.
Key words:
breakfast cereals, germination, nutritional value, packaging, spring cereals, storage