Journal of Food, Agriculture and Environment




Vol 15, Issue 3&4,2017
Online ISSN: 1459-0263


Effect of processing on microbial safety, total phenolic content and radical scavenging activity of germinated hull-less barley flakes


Author(s):

Tatjana Kince 1, Ruta Galoburda 1, Dace Klava 1, Zanda Kruma 1, Aivars Aboltins 2, Lolita Tomsone 1, Martins Sabovics 1, Evita Straumite 1, Santa Senhofa 1, Anita Blija 1,

Recieved Date: 2017-07-20, Accepted Date: 2017-09-28

Abstract:

Germination is a potential method for improvement of nutritive and physiological value of cereals. At the same time, grain germination is microbiological hazard for cereal flakes. Type of grain, wholegrain cleaning, temperature and air humidity in germination time, treatment after germination influenced both moisture content and water activity, resulting in microbiological hazards in breakfast cereals. However, gassy ozone should be as alternative method for cereal flakes microbiological safety. The aim of the current research was to evaluate the influence of ozonation on microbiological safety, total phenolic content and radical scavenging activity of germinated hull-less barley flakes. Hull-less barley grains (cv ‘Irbe’) were germinated, flaked and dried in microwave-vacuum drier. Flakes were treated with gaseous ozone at several throughputs to provide microbiological safety of the product. Using standard methods microbiological parameters (total plate count, yeasts and moulds), total phenolic content (TPC) and radical scavenging activity (by DPPH and ABTS assays) were determined. In the present research close interconnection was detected between ozone throughput and microorganisms inactivation efficiency. Slow ozone flow rate at 1.4 and 1.7 m s-1 with exposure time till 12 min did not give positive effect on the reduction of total plate count and count of yeasts. In order to reduce total plate count (TPC) in the flakes under the permissible level, the ozone flow rate 1.8 m s-1 with exposure time 6 min is sufficient, however, for yeasts 2.6 m s-1 for 9 min is required. In such conditions TPC was reduced by 18.39%, which was associated with 13.93% reduction in ABTS and DPPH activity.

Keywords:

Germination, drying, ozonation, microbiological safety, phenolic content


Journal: Journal of Food, Agriculture and Environment
Year: 2017
Volume: 15
Issue: 3&4
Category: Food and Health
Pages: 10-15


View full PDF
Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.


Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :