Development of nopal-pineapple marmalade formulated with stevia aqueous extract: effect on physicochemical properties, inhibition of α-amylase, and glycemic response
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 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.
| Main Authors: | , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Grupo Arán
2019
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| Online Access: | http://scielo.isciii.es/scielo.php?script=sci_arttext&pid=S0212-16112019000500013 |
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