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FSB1-2004
Food Science and Biotechnology in Developing Countries
PROCESS OF A SUGAR FREE NOPAL MARMALADE AND ITS EFFECTS IN
PEOPLE WITH IMPAIRED GLUCOSE TOLERANCE.
Vargas Contreras Sandra (1), García Torres Iver (2), Sánchez-Díaz Lima Dulce Ma. (3), Soriano
Santos Jorge (4), Arellano Meneses Alma Gpe. (5), Ruiz Guzmán Gloria (6).
(1) Universidad Autónoma Metropolitana-Iztapalapa, Departamento de Biotecnología y Departamento
de Ciencias de la Salud. sanvc9@msn.com
(2) Universidad Autónoma Metropolitana-Iztapalapa, Departamento de Biotecnología y Departamento
de Ciencias de la Salud. ia_ivergt@yahoo.com
(3)Universidad Autónoma Metropolitana-Iztapalapa, Departamento de Biotecnología.
dusa@xanum.uam.mx
(4) Universidad Autónoma Metropolitana-Iztapalapa, Departamento de Biotecnología
jss@xanum.uam.mx
(5) Universidad Autónoma Metropolitana-Iztapalapa, Departamento de Ciencias de la Salud
agam@xanum.uam.mx
(6) Universidad Autónoma Metropolitana-Iztapalapa, Departamento de Ciencias de la Salud
rugg@xanum.uam.mx
ABSTRACT
A cacti marmalade, low in calories, with similar characteristics to comercial marmalade and that could
also be consumed by people with impaired glucose tolerance was elaborated. It was given to people
with normal and impaired glucose tolerance and its effect on glucemia was evaluated. The results
showed that the consumption of the marmalade diminished glucemia in a statistically siginificant way.
KEYWORDS: marmalade, cactus, impaired glucose tolerance, sucralose.
INTRODUCCION
Diabetes mellitus is a public health problem of priority in Mexico due to its growing tendency and its
relation with others diseases, such as obesity and cardiovascular ones. 1 .
People with impaired glucose tolerance must be careful with their food consumption, avoiding the
excessive use of glucose in their diet 7 . Nevertheless, a necessity to consume sweet foods, such as
desserts exists. At the present time, thanks to the biotechnology, there are some alternatives in which
the glucose of these foods is replaced for free sweeteners to satisfy these need 2 . On the other hand, it
has been proposed that some foods can help to diminish the glucose 3 .
The cactus is one of these foods besides it has other important characteristics like it is one of the
Mexican natural resources of greater abundance, is economic and some studies had shown that it has
important nutritional properties and a high amount of fiber 3 . These studies have verified that it has
curatives and preventive properties that include the decrease of sugar levels in the blood 4,5 .
In this work it was decided to elaborate a marmalade with cactus base and glucose free in order to
evaluate its effect on people with alterations in the tolerance to the glucose.
METODOLOGY
The material used for the elaboration of the marmalade was: cladodio cactus (Opuntia ficus),
obtained from the Central de Abasto in Mexico City. The cacti was taken to the laboratory where it was
washed, unsplinted and grinded to obtain the pulp. The cacti is one of the most difficult vegetables to
process, due to the high quantity of fiber it contains and the mucilaginous substance that presents that
gives viscosity and certain hardness.
The physical and chemical parameters of the pulp were determined, being pH is 3.7, the °Bx 7. It was
then proceeded to modify the parameters that were necessary to fulfill the norms of codex
alimentarius for marmalade. In this case only the pH was modified, using citric acid to get a final value
of 3.2. Afterwards this procedure helped us to eliminate the mucilaginous substances that the cacti
has.
It is good to mention that because this marmalade was destined to people that have some type of
intolerance to glucose, the selected sweetener was the sucralose (from commercial brand Splenda),
since: