Tag Archives: muesli

136-146 I. Lignicka, A. Balgalve and A.M. Zīdere-Laizāne
Zinc content in different muesli samples
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Zinc content in different muesli samples

I. Lignicka*, A. Balgalve and A.M. Zīdere-Laizāne

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.

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531–539 I. Lignicka, A. Balgalve, K. Ābelniece and A.M. Zīdere-Laizāne
Comparison of the effect of ultraviolet light, ozone and heat treatment on muesli quality
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Comparison of the effect of ultraviolet light, ozone and heat treatment on muesli quality

I. Lignicka*, A. Balgalve, K. Ābelniece and A.M. Zīdere-Laizāne

Felici LLC, Rigas gatve 8, LV-2164, Adazi, Adazu novads, Latvia
*Correspondence: ilva.lignicka@musli.lv

Abstract:

Various muesli processing technologies can be used to lower microbiological parameters. It is necessary to find the best treatment technology to ensure that the product can meet various regulatory limits and to increase the shelf life of the product. The aim of this study was to compare the effect of ultraviolet light, ozone treatment and sterilisation on muesli quality. Muesli samples with dried fruits were tested, comparing the change in total plate count, yeast count and mould count. Short-wave ultraviolet (UV-C) light with a wavelength of 254 nm was used for ultraviolet light treatment, and the product was treated for 1, 2, and 5 minutes. As for ozone treatment, the samples were treated with an ozone concentration of 35 ppm for 30 minutes. Heat sterilisation was performed using sterilisation mode 25-30-50 (heating, holding, cooling), 119 °C, 2.2×105 Pa. Ultraviolet light and ozone treatment did not have a significant impact on total plate count, yeast count and mould count. Heat sterilisation had the most significant effect on muesli sample microorganism level, total plate count, yeast count and mould count level were 10 log cfu g-1.

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1064-1073 S. Senhofa, E. Straumite, M. Sabovics, D. Klava, R. Galoburda andT. Rakcejeva
The effect of packaging type on quality of cereal muesli during storage
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The effect of packaging type on quality of cereal muesli during storage

S. Senhofa*, E. Straumite, M. Sabovics, D. Klava, R. Galoburda andT. Rakcejeva

Latvia University of Agriculture, Faculty of Food Technology, Department of Food Technology, Liela Street 2, LV 3001 Jelgava, Latvia *Correspondence: santa@musli.lv

Abstract:

Cereal-derived breakfast products (cereal flakes, bread, and muesli) are increasingly consumed because they are an important source of energy for adults and children. Shelf-life of foods is highly dependent on the permeability characteristics of the packaging materials, which emphasize the importance of packaging design. The aim of this study was to evaluate changes of physically-chemical, microbiological and sensory parametrs of cereal muesli with chocolate and apricots during storage. Samples of muesli with chocolate and apricots were packaged in 3 different types of packaging–paper bag, paper tubes and Doypack (stand-up pouches) and stored for 9 months (at 20 ± 2°C temperature and relative air humidity – 55 ± 3%). During the storage moisture content, water activity, total plate count of mesophilic aerobic and facultative anaerobic microorganisms (MAFAm), mould and yeast, volatile compounds and sensory quality were evaluated in analysed muesli samples. The lowest moisture content after 9 months storage was determined for muesli samples stored in paper bag. Total number of mesophilic aerobic facultative anaerobic microorganisms (MAFAm, mould and yeast) of muesli in all samples during storage slightly increased. After 9 months storage muesli with chocolate and apricots in the Doypack had the best sensory properties. In muesli with chocolate and apricots there were identified 18 volatile compounds. The results indicated that paper bags were the least suitable for packaging of cereal muesli with chocolate and apricot, because of essential quality changes of samples during their storage. The shelf-life of 9 months can be recommended for cereal muesli with chocolate and apricots packaged in paper tube or Doypack.

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