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United States Department of Agriculture

Agricultural Research Service

Title: Nutritional impact of whole grain ingredients on the composition of ready-to-eat breakfast cereals and baked products

Authors
item Lemar, Linda
item Holcomb, Gwendolyn

Submitted to: Experimental Biology
Publication Type: Abstract Only
Publication Acceptance Date: November 7, 2006
Publication Date: April 25, 2007
Citation: Lemar, L.E., Holcomb, G.T. 2007. Nutritional impact of whole grain ingredients on the composition of ready-to-eat breakfast cereals and baked products. Experimental Biology, April 25, 2007, Washington, D.C.

Technical Abstract: Recommendations of the 2005 Dietary Guidelines Advisory Committee to increase daily intake of whole grains have enhanced interest in whole grain ingredients. We have investigated the impact of these ingredients on levels of nutrients such as selenium (Se) and magnesium (Mg) in grain-based foods. The Nutrient Data Laboratory formulation program has been modified to estimate whole grain percentages for later processing through the ARS FoodLink system to enhance Pyramid Servings calculations. Breads, crackers, and breakfast cereals were sampled nationwide following a previously tested protocol. Formulation estimates of percent whole grain in cereals were compared to label claims and whole grain contents were compared to analyzed levels of selected non-enrichment vitamins and minerals. Based on analytical data obtained, Mg and Se were higher in whole grain and whole wheat products than non-whole grain counterparts. Mg values ranged from 23mg/100g for white bread to 79 mg/100g for whole grain/whole wheat breads while Se levels ranged from 17.3 mcg/100g to 36.6 mcg/100g, respectively. Mg content in higher whole grain/bran cereals exceeded 100 mg/100g; cereals without whole grain/bran had Mg levels as low as 6.5 mg/100g. These data show a direct relationship between selected nutrients and whole grain ingredient content in grain-based products. Funded by USDA & NIH Y1CN5010.

Last Modified: 10/1/2014