<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112019000500013</article-id>
<article-id pub-id-type="doi">10.20960/nh.02048</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Development of nopal-pineapple marmalade formulated with stevia aqueous extract: effect on physicochemical properties, inhibition of &#945;-amylase, and glycemic response]]></article-title>
<article-title xml:lang="es"><![CDATA[Desarrollo de mermelada de piña-nopal formulado con extracto acuoso de estevia: efecto sobre las propiedades fisicoquímicas, inhibición de &#945;-amilasa y respuesta glicémica]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ruiz Ruiz]]></surname>
<given-names><![CDATA[Jorge Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Segura Campos]]></surname>
<given-names><![CDATA[Maira Rubi]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Anáhuac-Mayab Health Sciences Division School of Nutrition]]></institution>
<addr-line><![CDATA[Mérida Yucatán]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Yucatán Faculty of Chemical Engineering ]]></institution>
<addr-line><![CDATA[Mérida Yucatán]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>10</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>10</month>
<year>2019</year>
</pub-date>
<volume>36</volume>
<numero>5</numero>
<fpage>1081</fpage>
<lpage>1086</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112019000500013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112019000500013&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112019000500013&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  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 &#945;-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 &#945;-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.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: los extractos de Stevia rebaudiana pueden ser utilizados como edulcorante debido a su contenido de glucósidos: específicamente esteviósido y rebaudiósido. Ambos compuestos presentan características farmacológicas adecuadas para el consumo humano.  Objetivos: el objetivo del presente trabajo fue estandarizar formulaciones de mermeladas con diferentes proporciones de nopal-piña-extracto acuoso de stevia.  Métodos: se estudiaron las propiedades fisicoquímicas de las mermeladas, su capacidad de inhibir in vitro a la enzima &#945;-amilasa y la glicemia en voluntarios sanos. Los estudios de vida de anaquel se efectuaron durante 20 días a temperatura ambiente 23-30 °C y humedad relativa 80-85%.  Resultados: la incorporación de estevia modificó significativamente los grados Brix, el color y el índice de flujo de las mermeladas. Concluido el estudio de anaquel, no se observó la presencia de hongos o bacterias. La evaluación sensorial indicó que la mermelada con 50% de estevia fue aceptada con el mismo nivel de agrado que la mermelada con sacarosa. Las mermeladas con 50 y 100% de estevia inhibieron la actividad de la &#945;-amilasa con valores de 35.89% y 38.50%, respectivamente. Posterior a una ingesta de 30 g de mermelada se observó un efecto significativo en la glicemia de voluntarios sanos.  Conclusiones: deberán efectuarse estudios de consumo prolongado y de mayores cantidades de mermelada tanto en voluntarios sanos como con diabetes para obtener resultados más precisos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Nopal]]></kwd>
<kwd lng="en"><![CDATA[Pineapple]]></kwd>
<kwd lng="en"><![CDATA[Stevia]]></kwd>
<kwd lng="en"><![CDATA[Marmalade]]></kwd>
<kwd lng="en"><![CDATA[Glycemia]]></kwd>
<kwd lng="es"><![CDATA[Nopal]]></kwd>
<kwd lng="es"><![CDATA[Piña]]></kwd>
<kwd lng="es"><![CDATA[Estevia]]></kwd>
<kwd lng="es"><![CDATA[Mermelada]]></kwd>
<kwd lng="es"><![CDATA[Glicemia]]></kwd>
</kwd-group>
</article-meta>
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