Morphological, biochemical and sensory characteristics of black mulberry fruits (Morus nigra L.)

<span style="font-size: 12.0pt; font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman"; mso-ansi-language: SK; mso-fareast-language: SK; mso-bidi-language: AR-SA;">This work aimed at the morphological, biochemical, technological and sensorial determination of black mulberry (<em>Morus</em> <em>nigra</em> L. – MN)  fruitage and their utilization in the food production branches. For the experimental purposes were selected 50 genotypes of this population grown in the Pukanec surroundings. The medium fruitage weight determined in the selected collection ranged from 7.26 g (MN-1) to 1.42 g (MN-14), fruitage length in a range of 13.51 mm (MN-14) to 29.20 mm (MN-12) and the medium fruitage width  11.88 mm (MN-14) – 21.12 mm (MN-2). The variability of the evaluated traits varried from low to high degree. Juice yield from matured fruitage achieved 62.40 %. From black mulberry fruitages 16 food products were prepared – juice mixed with cream, yoghurt and/or curd (in several proportions) and 3 confectionery products. Sensorial analyses showed significant differences among tested products. In the group of confectionery products was generally preferred the cream-mulberry cake. High values of antioxidative activity has been measured in the chocolate cake with a mulberry jam (36.90 – 28.43 %), followed by the cream-mulberry cake (29.78 – 12.71 %) and the fresh mulberry juice (30.97 – 20.17 %). The antioxidation activities exerted generally higher values with the samples tested in water, when compared with those prepared in ethanol extract. Based on the gained results 4 genotypes were selected and recommended for the use in practice, as these provided relative high values of tested traits.<br /><br /><strong>doi:10.5219/234</strong></span

Glycaemic Index of Bakery Products and Possibilities of Its Optimization

Common bakery and many other cereal products are characterised by high glycaemic index values. Given the increasing number of people suffering from type 2 diabetes at a very young age, technological approaches to reduce the glycaemic index of cereal products are extremely important. In addition to increasing the dietary fibre content, either by using wholemeal flours or flours with added fibre from other sources, practices leading to an increase in resistant starch content are also of great interest. This review summarises the most important technological processes used to reduce the glycaemic index of bread and other bakery products. The summarization shows that the potential of various technological processes or their physical and physicochemical modifications to reduce the glycaemic index of common bakery products exists. At the same time, however, it has been shown that these processes have not been sufficiently explored, let alone applied in production practice