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

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(A (R)) HB MG 40/60 (PE/EvOH/Pap) and stored for 6 months at temperature t = 35 +/- 2 A degrees C and relative air humidity phi = 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(A (R)) 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(A (R)) HB MG 40/60 can be stored for 12 months at temperature 23 +/- 2 A degrees 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 A degrees C.