Cereals of breakfast l

Cereals of breakfast
After the fasting nocturne, the organism must replenish the supplies consumed during the dream, of there the importance of a good breakfast. The breakfast must approximately provide 25% of the energy that the organism needs. A healthy and sensible breakfast contributes by its power and nutritional contribution to a correct feeding and allows a better physical and intellectual yield.

1. A rich variety
2. Composition of breakfast cereals
3. Types of breakfast cereals
4.  Power and nutritional interest
5. Advantages and disadvantages

1. A rich variety

The suitable breakfast more is the made up of milky, cereals and fruit (or juices of fruits). The cereals for breakfast are one of the most complete forms to consume cereals.

Cereals for breakfast obtain industrially from diverse grains of cereals, mainly wheat, maize and rice, that is put under processes by which they are obtained that they explode, are swollen, they are squashed or they are transformed into flakes.

These products have become one of the options easiest to consume, and enjoy great acceptance between the infantile and youthful population, replacing to other foods habitually consumed in the breakfast like the bread or products of baker’s shop.

The breakfast cereals usually are enriched in certain nutrients and nourishing ingredients, consequently increases the value nutritional of the product. In this sense, they are a clear functional food example, that contributes to improve the nutritional state of the individual consumes that them.

The nourishing industry offers a great variety of cereals of breakfast of different forms, colors and flavors, destined to satisfy the tastes and needs with the consumers of any age.

2. Composition of breakfast cereals

Significant differences between the different types from present cereals of breakfast in the market with regard to their composition and nutritional value exist, following the trade name and the used processes of manufacture.

Generally, the breakfast cereals are constituted by:

- Cereals: like wheat, rice, maize and oats or rice. Also the Malta extract can be used.

- Sugars: such as saccharose (common sugar), although also includes dextrose, syrup of glucose, honey and caramel.

- Vitamins: The breakfast cereals are enriched in certain vitamins (D and, folic acid, B2, B1 B12 niacina vitamin), necessary for a suitable growth and development. The folic acid, for example, is essential in the pregnancy for the adapted development of the fetus, thus avoiding fetal malformations (it pricks bifid).

- Mineral: like calcium, phosphorus and iron. The calcium and the phosphorus are essential for the growth and maintenance of the bony mass and the iron is fundamental for the formation of red blood cells, avoiding the appearance of ferropénica anemia.

- Other ingredients: dried fruits, fruits droughts, cacao… enrich the product in nutrients, aroma, flavor and texture.

3. Types of breakfast cereals

- Integral Cereals (All bran)
The integral cereals appear generally in the form of flakes and are the way simplest to process integral cereals. Its elaboration is based on the baking of integral water grains, a later drying until reaching the optimal humidity degree, a phase of pressing to transform them into flakes and, finally, the drying or toasts of the same. They are possible to be consumed directly or accompanied of milk, yogurt, juice of fruits consequently increases its value nutritious.

- Flakes process (Corn flakes)
The flakes process are elaborated from a flour more or less refined and not of the grain whole number. Usually they are added of salt, sugar, Malta and diverse extracts to give flavor them, in addition usually they are enriched in mineral vitamins and to compensate the losses of these nutrients when using refined flours.

This type of flakes is more flavorful, crisp and appetizing, but they present/display the disadvantage of his high content in sugar and its smaller wealth in vitamins and minerals, although this last aspect is tried to correct with the addition of these nutrients (fortification) to the product.

- Inflated Cereals
The inflated cereals are elaborated under pressure insufflating air in small fragments of mass done with the grain flour diverse. The resulting product is spongy, light and crisp, but less nutritious than the integral cereal flakes.

4.  Power and nutritional interest

Milk: an ideal protein complement for cereals by its contribution of lisina, besides calcium.

- Energy
The breakfast cereals are foods of great caloric contribution (from 350 to 480 kcal/100 g), due to their lipid, carbohydrate content and protein.

- Carbohydrates
It is the majority component of breakfast cereals, in a proportion that oscillates between 75-90%. These carbohydrates mainly come from cereals and sugars additions (honey, caramel or chocolate). One is mainly complex carbohydrates (starch) that are absorbed slowly and provided energy during all the morning.

- Protein
It supposes between 6 and a 10%. It is a protein of intermediate biological quality to the deficient being in lisina. The deficiency in lisina, common characteristic of all the cereals, is greater in the case of cereals of breakfast because of the alterations that take place in the protein as a result of the high temperatures that they are put under in his elaboration. Nevertheless, this deficiency is compensated if they are combined with milky products (yogurt, milk), rich in lisina, increasing the quality of its protein.

- Greasy
Its fat content is under (2-4%), with the exception of which they take added fruits droughts or dried or chocolate (6-7%).

- Fiber
The fiber supposes between 1 and 5 product g /100 g, being more abundant in those than they include whole grains, saved or fruits droughts (between 9 and 29 g/100 g).

- Vitamins.
As a result of its process of manufacture, content B1 the vitamin is lost almost completely. Nevertheless, these processes have little effect on the B2 vitamin (riboflavin) and the niacina.

However, the majority of these products habitually is fortified with an ample variety of vitamins and diverse minerals (vitamins B1, B2, B6, B12, folatos, vitamin D, iron, calcium and magnesium). Therefore, a ration of the recommended ones by the manufacturer, from 30 grams of cereals, can get to cover good part with the recommended daily amount (CDR) with these vitamins.

When treating about products enriched other ingredients generally as well as in vitamins and minerals, these must appear in the list of ingredients and the nutritional labelling must contribute detailed information of the amounts of present nutrients in the food.

5. Advantages and disadvantages

ADVANTAGES

- The breakfast cereals are foods very caloric, but poor in fat. Theoretically, they would contribute to lower the percentage of energy that derives from the fat whereas it increases the ingestion of other nutrients.

One has verified that the children who take cereals from breakfast three or more times per week consume significantly less fat and more fiber, vitamins (B1, B2, B6, B12, To and D and folic acid) and iron that those that did not take them.

- By his under fat content, they turn out very advisable to prevent the overweight or the obesity. Studies that demonstrate to a smaller percentage of overweight and obesity between children and adolescents exist who consume cereals habitually to have breakfast. But it does not have to be consumed more than the amount indicated to the day (30 gr.), since its abuse has been related to the obesity that undergoes great part of the North American population.

- One vetaja is that its consumption induces of significant way a greater consumption of milky and, in this way, a greater daily calcium ingestion, since both foods usually are consumed combined.

- When being enriched with an ample variety of vitamins and minerals, they allow to cover better the daily needs with these nutrients.

- Its lifted fiber content favors the intestinal traffic control and helps in the prevention and treatment of certain intestinal pathologies.

- The breakfast cereals are poor in fítico acid. This compound, present in the grain of the cereal, diminishes the calcium absorption and the iron, when forming insoluble compounds. The processes of elaboration of breakfast cereals suppose the loss by partial hydrolysis of fítico acid. The destruction of the fítico increases when are used high pressures. This supposes a reduction of 70% of the fítico in the case of the elaboration of flakes and a 33% in the one of grudges.

DISADVANTAGES

- Its content in sodium and sugar in some varieties usually is over the advisable one. As much sodium as sugars is added to them in order to harness their flavor and to improve their texture.