Journal of Food, Agriculture and Environment

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


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


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.


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

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