2018/01/01 by Zanda Krūma, Kruma, Z., Ruta Galoburda +13
Nursing · #Nutrition, Health and Food Behavior #article #breakfast cereals #germination #nutritional value #packaging #spring cereals #storage
paper · doi:10.15159/ar.18.130
openalex publication_date 2018/01/01 · openalex created_date 2018/05/17 · openalex updated_date 2026/07/01
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 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.