Mulberry fruit as an antioxidant component in muesli

Joanna Kobus-Cisowska, Anna Gramza-Michalowska, Dominik Kmiecik, Ewa Flaczyk, Józef Korczak

Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 31 Wojska Polskiego Str., 60-624 Poznan, Poland.

DOI: 10.4236/as.2013.45B024                

Abstract

The aim of the study was to develop the technology of muesli via analyzing the addition of white mulberry fruit. The first step involved the selection of ingredients from bioactive compounds. Next, the technology of production was developed. Then, the antioxidant activity of new muesli with potentially pro-health model systems was estimated. Muesli was characterized in terms of its basic nutritional value, and antioxidant potential. The ability to inactivate DPPH and ABTS radicals was estimated. In addition, the amount of fat in muesli was calculated. As part of this calculation, fatty acid composition and content of primary and secondary oxidation products were ascertained. The last stage of the project included sensory analysis of the resultant products. Our studies showed that the new product-muesli had high nutritional value, high antioxidant potential and a positive fatty acid composition. And sensory analysis showed that the product was attractive.

Keywords

Mulberry; Morus Alba; Muesli; Antioxidant Properties; Bioactive Food

Conflicts of Interest

The authors declare no conflicts of interest.

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