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FSB1-2004
Food Science and Biotechnology in Developing Countries
• In diabetic people it is not recognized by the organism like the carbohydrates, therefore it does
not affect the normal insulin secretion.
• Is approximately 600 times sweeter than sugar, absorbed in smaller amounts and it’s excreted
quicker.
• Is not toxic, nor carcinogenic or caloric.
• It has an excellent chemical stability of pH, temperature, process and storage.
• Is soluble and it disperses common solvents, it prevents tooth decay 6
Four formulations were made in order to determine which was the most suitable as far as its sensorial
characteristics; the composition of each formula is shown below:
FORMULATION % OF INGREDENTS PARAMETERS
I 45 % pulp; 54 % powder sucralosa ; 1 % comercial pectina pH = 3.5; °Bx = 7
II 45 % pulp; 54 % liquid sucralosa; 1 % comercial pectina pH = 3.2; °Bx = 7
III 49 % pulp; 49.5 % powder sucralosa; 1.5 % comercial pectina pH = 2.8; °Bx = 7
IV 49 % pulp; 49.5 % liquid sucralosa; 1.5 % comercial pectina pH = 3.5; °Bx = 7
Twenty volunteers evaluated the obtained marmalades; they described their flavor, color, texture and
consistency and reached the conclusion that the most accepted formulation was formulation II. From
these results, it started the procedure to elaborate and to vacuum-packed the marmalade for all the
experiment. A bromatologic analysis was made. According to this analysis the marmalade has the
following nutriments:
NUTRIMENTS %
Dampness 91
Carbohydrates 3.22
Fat 0.32
Protein 1.37
Ashes 0.84
Fiber 3.25
Universe:
The amount of fiber and carbohydrates give to this marmalade the
characteristics that were looked for in accordance to the use that was going to
be given.
The evaluation of the marmalade with respect to the effect on glucemia was
carried out in people with diverse tolerance to glucose, in agreement with the
following scheme:
Working adults and students of the Universidad Autónoma Metropolitana - Iztapalapa and its
relatives, as well as any person interested in participating in the study.
Procedure of collect:
• Those who freely and voluntarily wanted to participate, that presented certain intolerance to
glucose, as well as people without alteration, were selected randomly. All those whom
participated signed a letter of consent and they were given written and oral indications before
the test was applied.
• Each individual was programmed on a certain date and time to make the somatometric
measurements (weight and height), as well as a fasting capillary blood sample. Based on
these measurements the body masss index (BMI) was calculated.
Initial measurement of glucose in the blood:
• The amount of glucose from the obtained samples were determined by an electrochemical
analysis with a glucose measurer (PRECISION QID) and also they were classified according
to the criteria of the Latin American Association of Diabetes in:
Normal
Glucose levels
< 100 mg / dL
With impaired fasting glucose 100-115 mg/ dL
Diabetics > 115 mg / dL