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The aim of this study was to examine the effect of sourdough addition to partially baked and frozen (PBF) wheat rolls on the glycemic index (GI). The study was performed on healthy humans (n = 15). The volunteers were asked to attend six times in the early morning, over 3 weeks. Each human tested four types of wheat rolls – two without sourdough addition: (i) fully baked, non‐frozen (FBNF); (ii) PBF; and two with the addition of 3% dehydrated sourdough: (iii) FBNF (FBNF + S), (iv) PBF (PBF + S). Glucose solution was used as a reference food and tested twice. Blood glucose concentrations were measured before consumption, as well as at 15, 30, 45, 60, 90, and 120 min after the start of the meal. In the study, the addition of 3% dehydrated sourdough to fresh and frozen wheat rolls resulted in a significant decrease in the glycemic response, by 24% – FBNF + S (GI = 63 ± 7) and PBF + S (GI = 43 ± 4) – compared to the samples without sourdough: FBNF (GI = 87 ± 11), PBF (GI = 67 ± 3) (p ≤ 0.05). Both factors (freezing and sourdough), applied to the wheat rolls at the same time, statistically significantly reduced the GI, by 44% (p ≤ 0.05). The results of the study show that sourdough supplementation separately and sourdough supplementation combined with frozen storage of white wheat rolls have a significant impact on the glycemic response.

BACKGROUND: Gels of potato starches with varying amylose content were prepared and the degree of pasting and the course of retrogradation were studied. The average molar masses of granular and pasted starches were estimated. Determination of the degree of pasting involved use of optical microscopy and the study of pasting characteristics. The studies of susceptibility to retrogradation considered mechanical spectra, hardness, syneresis, resistant starch content, and X-ray measurements. RESULTS: Heating of the starch suspensions at 95 ∘ C resulted in almost complete deterioration of granules. Changes in storage modulus (G') exceeded these of loss modulus (G"). Values of G' and G", hardness and syneresis increased with the period of the sample storage and, simultaneously, the relevant tangent of the phase shift angle (tg (G"/G')) decreased. A tendency was observed for the resistant starch (RS) content to increase on prolonged storage of gels. The patterns of diffractograms for the pasted and lyophilized samples only differed slightly. CONCLUSION:The pastes of all the studied potato starches were characterized by a similar degree of pasting. The most essential changes in the physicochemical properties of the gels were observed between the 30th and 90th days of storage. The susceptibility of potato starch gels to retrogradation, especially within the first 2 h, was controlled, mainly by the amylose content.Resistant starch (RS) content. Samples containing 50 g kg −1 (m/m) starch were prepared following the method described in the section on texture, above. Directly after preparation, 45 cm 3 of the pastes were poured into 60 cm 3 polypropylene containers wileyonlinelibrary.com/jsfa J Sci Food Agric 2019; 99: 2393-2403 TextureThe hardness of all the samples investigated, after 1 and 2 h, was comparable (Fig. 3). An increase in hardness of the gels could be observed after the first day and then between the 30th and 90th days. This confirmed two-step, short-and long-term J Sci Food Agric 2019; 99: 2393-2403

Plant-based foods should be fresh, safe, and natural, with nutritional value and processed in sustainable ways. Among all consumed vegetables, Brassica vegetables are considered to be the most important ones. As they are eaten in large quantities and frequently, they may constitute an important source of nutrients and bioactive compounds in a daily diet. This work is aimed at assessing the effect of technological processing (blanching and traditional cooking in water and in a convection steam oven) as well as the method of frozen storage (in PE-LD zipper bags and vacuum packing) on the content of selected components in purple cauliflower. The material was examined for the content of dry matter, vitamin C, total polyphenols, anthocyanins, thiocyanates, nitrates, and nitrites, as well as antioxidant activity. All technological processes caused significant changes in the contents of examined nutritive and non-nutritive compounds as well as in antioxidant activity or the level of selected chemical pollutions. A trend was also observed towards lower constituents’ losses as a result of convection steaming, compared to traditional cooking in water. Moreover, the reduction in the content of examined compounds was smaller in vacuum-packed and frozen-stored vegetables then in those stored in zipper PE-LD bags.

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Here, the concept and critical reviews concerning the glycaemic index are presented and the influence on human health with regard to the diets of various glycaemic indices are thoroughly reviewed. It is stated that wheat bread is regarded as high glycaemic index food, with some solutions having been proposed in order to reduce this indicator in three research areas: (i) the raw materials, (ii) the milling process, and (iii) bread-making along with the post-baking processes. Regarding the use of raw materials, future trends in bakery production might include the application of some plants that are rich in antioxidants, along with some selected, edible byproducts. Jet milling -with high air pressure -was proposed as a modification of the traditional method. With regard to bread-making, together with the post-baking process, it has been proposed that the kneading time should be reduced, along with extended fermentation, sourdough fermentation, reduced yeast quantity, decreasing bread volume, post-baking processes with the application of freezing and frozen storage before final baking, and a combination of sourdough or dietary fibre with the freezing and frozen storage before final baking. Growing consumer demands have led to the search for more innovative ingredients. In this context, further studies on the impact of newly designed breads on the glycaemic index are required.

The objective of this study was the investigation whether the administration of the elderberry fruit lyophilizate under exposure to cadmium(Cd) and (Pb) lead may protect against some effects of their toxic action in Wistar rats. Rats were fed with diets containing Cd (Cd 0.025 mg/kg b.m.) or Pb (Pb 0.025 mg /kg b.m.) with the addition of the freeze-dried elderberry fruits (BEF) in the amount of 5 %. BEF added to the diet with Cd significantly decreased the activity of AST and ALT compared to the rats fed with the control diet with Cd (C + Cd). Activity of glutathione peroxidase was significantly higher in the blood of rats fed with BEF diet compared with animals fed with BEF + Cd, BEF + Pb, and C + Pb diets. Addition of BEF to the diets with Cd or Pb significantly decreased the uric acid concentration compared to the level of this parameter in the serum of animals fed with control diets containing Cd or Pb. The level of the Cd significantly decreased in the livers of rodents fed with BEF + Cd diet as compared to the concentration of this metal in the livers of rats fed with C + Cd diet. Elderberry fruit lyophilizate did not protect against the increased concentration of Cd or Pb in kidneys and bones of experimental rats; however, it improved the function of livers and kidneys, especially of rats intoxicated with Cd.