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FSB1-2004 Food Science and Biotechnology in Developing Countries • In diabetic people it is not recognized by the <strong>org</strong>anism 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
Determination of the effect of the cactus marmalade: FSB1-2004 Food Science and Biotechnology in Developing Countries • The marmalade was administrated to diabetic, normal and glucose intolerant people in the amount of 30 g per day, which is about a tablespoon and for the people that wanted a personalized diet was designed. • Subsequently measurements on the blood glucose and somatometric measurements were made every week. RESULTS The studied population was conformed of 54 individuals from whom 14.8 % deserted the study, the 85.2 % remaining continued with the study; only the first 4 glucose measurements were considered, in order to have representative sample size for this work. Of the 46 studied subjects 32 were women and 14 men. Men The population was divided in three groups according to their glucose tolerance: without alteration, with impaired fasting glucose and diabetic. Graphic 2 shows the percentage of people that were included in each group. Diabetic 30.4% 30.4% 45.7% 69.6% 23.9% altered Woman without alteration Graphic 1. Distribution of the populación studied by sex One of the following treatments was proposed to each one of the previous groups: • Without treatment (T0) • Consumption of cactus marmalade (T1) • Consumption of cactus marmalade and diet (T2) Graphic 2. Percent of peoples included in each group The diet given to the individuals on group T2 was variable in accordance to the type of nutrition of each person and was calculated from the ideal weight of each individual. Graphic 3 shows the percentage of individuals that were put under each treatment. It is important to state that these percentages are variable due to the decision of each individual on whether to take or not the treatment and which treatment they chose. WITH IMPAIRED GLUCOSE TOLERANCE Marmalade and Diet T2 Marmalade (T1) 27.3% 27.3% NORMAL 45.5% Graphic 3. Percent for treatments of each one groups studied. Marmalade and Diet (T2) Without treatment T0 35.7% DIABETICS 28.6% Marmalade (T1) 35.7% Without treatment (T0) marmalade and Diet (T2) Without treatment (T0) 23.8% 14.3% 61.9% Marmalade (T1)
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Water and calcium absorption during
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Calcium absorption is shown in figu
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D (m2/s) 1.00E-09 9.00E-10 8.00E-10
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Tejate Drying Study Mendoza-Santiag
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The tejate dough is mainly constitu
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CONCLUSION A tejate formulation was
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problems can be controlled by doubl
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The primary emulsion was still visc
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Evaluation of microbial, physicoche
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Table 1. Microbiological results of
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BIBLIOGRAPHY g of H 2O/g of dry mat
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. Texture attributes of sabila cube
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