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Nutrición Hospitalaria

versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611

Resumen

RUIZ RUIZ, Jorge Carlos  y  SEGURA CAMPOS, Maira Rubi. Development of nopal-pineapple marmalade formulated with stevia aqueous extract: effect on physicochemical properties, inhibition of α-amylase, and glycemic response. Nutr. Hosp. [online]. 2019, vol.36, n.5, pp.1081-1086.  Epub 24-Ene-2020. ISSN 1699-5198.  http://dx.doi.org/10.20960/nh.02048.

Introduction:

Stevia rebaudiana extracts can be used as a sweetener due to their glycoside content: specifically stevioside and rebaudioside. Both compounds have adequate pharmacological characteristics for human consumption.

Objective:

the aim of this study was to standardize the formulation of marmalades using nopal-pineapple-stevia aqueous extract ratios.

Methods:

the products were evaluated to determine their physicochemical properties, in vitro inhibition of α-amylase and glycemia in healthy volunteers. Storage study was conducted for 20 days at room temperature 23-30 °C and relative humidity 80-85%.

Results:

incorporation of stevia significantly modified physicochemical properties like °Brix, color and flow index. After storage, the presence of molds and bacteria were not detected. Sensory evaluation indicated that marmalade with 50% stevia replacement was equally accepted as marmalade with sucrose. Marmalade with 50 and 100% of stevia inhibited 35.89 and 38.50% of the α-amylase activity. After an intake of 30 g, it seems that marmalades with stevia had a significant effect on the glycemia of the volunteers.

Conclusions:

however, further studies with larger doses of nopal-pineapple-stevia marmalade and consumed for longer in both healthy volunteers and patients with diabetes are needed to achieve results that are more precise.

Palabras clave : Nopal; Pineapple; Stevia; Marmalade; Glycemia.

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