Breakfast cereals with germinated cereal flakes: changes in selected physical, microbiological, and sensory characteristics during storage

Breakfast cereals with germinated cereal flakes: changes in selected physical, microbiological,... The aim of the study was to investigate changes of physical, microbiological, and sensory properties of muesli with germinated flakes during storage. Germinated flakes were made from conventionally grown grains: hull-less barley, hull-less oat, rye, wheat, and triticale in various proportions. Breakfast cereals samples were packaged in Doypack (stand up pouches) made from Pap50g/Alu7/Pe60 (Pap/Alu/PE) and stand up pouches Fibrecote® HB MG 40/60 (PE/EvOH/Pap) and stored for 6 months at temperature t = 35 ± 2 °C and relative air humidity φ = 55 ± 3%, to provide accelerated shelf-life testing. The main quality parameters such as total plate count, yeasts and mould, water activity, moisture content, water absorption and sensory properties—taste, aroma, consistency, and appearance were analysed using the standard methods. The results of the present experiments demonstrate that the best quality of dried breakfast cereals after storage in terms of sensory quality, microbiological stability, moisture migration, and water absorption were achieved in the Fibrecote® HB MG 40/60 pouches. This study revealed that breakfast cereals made from rye, triticale germinated triticale, germinated hull-less oat, germinated hull-less barley flakes; as well breakfast cereals made from triticale, oat, germinated wheat, germinated triticale, and germinated hull-less barley flakes packaged in Fibrecote® HB MG 40/60 can be stored for 12 months at temperature 23 ± 2 °C; but breakfast cereals made from wheat, rye, triticale, germinated hull-less oat, germinated hull-less barley, germinated rye flakes and package in same packaging material can be stored for 10 months at temperature 23 ± 2 °C. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png European Food Research and Technology Springer Journals

Breakfast cereals with germinated cereal flakes: changes in selected physical, microbiological, and sensory characteristics during storage

Loading next page...
 
/lp/springer_journal/breakfast-cereals-with-germinated-cereal-flakes-changes-in-selected-diNLnVFAnq
Publisher
Springer Berlin Heidelberg
Copyright
Copyright © 2017 by Springer-Verlag Berlin Heidelberg
Subject
Chemistry; Food Science; Analytical Chemistry; Biotechnology; Agriculture; Forestry
ISSN
1438-2377
eISSN
1438-2385
D.O.I.
10.1007/s00217-017-2859-5
Publisher site
See Article on Publisher Site

Abstract

The aim of the study was to investigate changes of physical, microbiological, and sensory properties of muesli with germinated flakes during storage. Germinated flakes were made from conventionally grown grains: hull-less barley, hull-less oat, rye, wheat, and triticale in various proportions. Breakfast cereals samples were packaged in Doypack (stand up pouches) made from Pap50g/Alu7/Pe60 (Pap/Alu/PE) and stand up pouches Fibrecote® HB MG 40/60 (PE/EvOH/Pap) and stored for 6 months at temperature t = 35 ± 2 °C and relative air humidity φ = 55 ± 3%, to provide accelerated shelf-life testing. The main quality parameters such as total plate count, yeasts and mould, water activity, moisture content, water absorption and sensory properties—taste, aroma, consistency, and appearance were analysed using the standard methods. The results of the present experiments demonstrate that the best quality of dried breakfast cereals after storage in terms of sensory quality, microbiological stability, moisture migration, and water absorption were achieved in the Fibrecote® HB MG 40/60 pouches. This study revealed that breakfast cereals made from rye, triticale germinated triticale, germinated hull-less oat, germinated hull-less barley flakes; as well breakfast cereals made from triticale, oat, germinated wheat, germinated triticale, and germinated hull-less barley flakes packaged in Fibrecote® HB MG 40/60 can be stored for 12 months at temperature 23 ± 2 °C; but breakfast cereals made from wheat, rye, triticale, germinated hull-less oat, germinated hull-less barley, germinated rye flakes and package in same packaging material can be stored for 10 months at temperature 23 ± 2 °C.

Journal

European Food Research and TechnologySpringer Journals

Published: Mar 23, 2017

References

You’re reading a free preview. Subscribe to read the entire article.


DeepDyve is your
personal research library

It’s your single place to instantly
discover and read the research
that matters to you.

Enjoy affordable access to
over 18 million articles from more than
15,000 peer-reviewed journals.

All for just $49/month

Explore the DeepDyve Library

Search

Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly

Organize

Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place.

Access

Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals.

Your journals are on DeepDyve

Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.

All the latest content is available, no embargo periods.

See the journals in your area

DeepDyve

Freelancer

DeepDyve

Pro

Price

FREE

$49/month
$360/year

Save searches from
Google Scholar,
PubMed

Create lists to
organize your research

Export lists, citations

Read DeepDyve articles

Abstract access only

Unlimited access to over
18 million full-text articles

Print

20 pages / month

PDF Discount

20% off