Desarrollo y aceptabilidad de panes adicionados con harina de cubiu (Solanum sessiliflorum Dunal): impacto en el índice glucémico
DOI:
https://doi.org/10.33448/rsd-v11i3.26294Palabras clave:
Solanaceae; Cocona manacubiu; Cubiu; Carga glucémica; Índice glucémico; Índice de hidrólisis del almidón.Resumen
El objetivo de este estudio fue desarrollar formulaciones de pan de trigo integral enriquecidas con harina de cubiu para analizar su acción sobre el índice glucémico in vitro. El desarrollo de los panes se produjo con la adición de diferentes concentraciones de harina de la fruta (2,5% y 5%). Todos los panes fueron evaluados en su composición nutricional mediante las herramientas de tablas de composición química de los alimentos, además de ser sometidos a la digestión e hidrólisis del almidón para la determinación de su índice glucémico y carga glucémica. La coloración de las formulaciones se evaluó mediante la escala CIELab y la evaluación sensorial se realizó mediante una escala hedónica de nueve puntos con 112 participantes. Los resultados mostraron que los panes elaborados en concentraciones de 2,5% (PI 2,5%) y los panes adicionados con 5% de harina de maná cubiu (PI 5%) tienen bajo contenido de grasa y alto contenido de fibra (PI 2,5% 7,99 g/100g y PI 5% 7,85 g/100g). El cubo de maná y los panes añadidos con su harina se clasificaron como alimentos de bajo índice glucémico y carga glucémica, incluso con la adición de harina en pequeñas concentraciones (2,5% y 5%). Considerando el análisis sensorial de los panes adicionados de la harina de la fruta, el PI 2,5% fue el que obtuvo mejor aceptación. Los resultados obtenidos demuestran que las manos con concentraciones mínimas de cubiu (2,5%) pueden estar asociadas al consumo alimentario de los diabéticos, favoreciendo su control glicémico. Otros estudios complementarios son necesarios para evaluar las características microbiológicas de las manos ya finalizadas para concluir la seguridad de su estado de conservación, así como su interacción con el perfil glicémico de los individuos con Diabetes mellitus.
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