Zinc content in different muesli samples
Felici LLC, Rigas gatve 8, LV-2164 Adazi, Adazu novads, Latvia
*Correspondence: ilva.lignicka@musli.lv
Abstract:
There is no specialized zinc storage system in the body, therefore there must be a daily intake of zinc to achieve a steady state. Long-term zinc deficiency due to inappropriate nutrition may result in immunological or autoimmune diseases. The aim of this study was to develop muesli with naturally high zinc content. Zinc is found in various plant-based foods as grain flakes and seeds which often are one of the raw materials for muesli. Muesli is one of the grain-based food trends nowadays as people`s life habits are changing due to fast-paced life, still, it is important to obtain all nutrients. According to zinc content in raw materials five different muesli samples were prepared, from all samples, muesli with the highest zinc content with 3.80 mg 100 mg-1 was chosen for further analysis. Zinc bioavailability is assessed through the determination of absorbability. The kinetic in vitro intestinal digestion suggests how much zinc is released during digestion and could be absorbed in the small intestine. The results show that during digestion approximately 22% of zinc was absorbed in the small intestine. Such characteristics of in vitro digestion test shows that by one meal (50 g of muesli) it is possible to replenish our body zinc level by 0.42 mg. To check additional nutrient content in selected muesli samples different mineral and vitamin analyses were done. Mineral and vitamin content in the muesli sample was calculated according to their content in raw materials. Per portion, muesli is source of iron, magnesium, phosphorus, zinc, vitamin B1, vitamin B2, vitamin B3, vitamin B6 and vitamin E.
Key words:
absorption, digestion, in vitro, muesli, zinc