Characteristics of chemical composition of some oat breakfast cereals
Zbigniew Rzedzicki
dziekanat.nzb@up.lublin.plZakład Inżynierii i Technologii Zbóż, Akademia Rolnicza w Lublinie (Poland)
Abstract
The main purpose of this study was to determine chemical composition of the most popular assortments of oat breakfast cereals, available in the market in Lublin. Detailed examinations were performed on: stabilized oat bran, oat flakes, two assortments of RTE oat flakes (named A & B), two assortments of mountain oat flakes (A & B), two assortments of ordinary oat flakes (A & B), and prepared oat bran. These products were compared with corn RTE products: corn flakes and corn chocolate — milk coextrudates. In the samples, the contents of moisture, crude ash, crude protein, crude fat and crude fibre were assessed. A fractional composition of dietary fibre was analyzed using both a detergent and an enzymatic method. The results obtained showed that the examined oat products greatly differed in chemical composition from ready -to-use corn breakfast cereals. Oat products were characterized by a very low WSI value. The protein content was twice as high as that in corn cereals. The analyzed oat breakfast cereals were found to be very reach in dietary fibre, particularly in a soluble one. Hence, they can be numbered among the cereals products constituting the basis of a nutrition pyramid.
Keywords:
breakfast cereals, dietary fibreReferences
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Authors
Zbigniew Rzedzickidziekanat.nzb@up.lublin.pl
Zakład Inżynierii i Technologii Zbóż, Akademia Rolnicza w Lublinie Poland
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