Estudio de nuevas fórmulas de golosinas de bajo índice glucémico

Abstract

Introduction: Candies or sweets are foods rich in simple sugar, with a high glycemic index (GI). The high intake of high-GI foodstuffs has been associated with major incidence of chronic diseases such as obesity, diabetes, etc. The aim of this study was to assess proximate composition, GI and consumer acceptance of two newly developed low-GI jelly sweets. Materials and methods: The 2 jelly sweets were developed by a local industry, one by modifying the standard recipe to reduce the simple sugar content and other by using fruit syrup as ingredient. Proximate composition of jelly sweets was analyzed by AOAC official methods and GI was assessed in a group of volunteers. Sensory attributes were evaluated by a panel according to NORMA UNE-87/020/93 . Results: In comparison to the standard jelly sweet, reformulation led to significantly lower GI, due to lower sugar content of the modified products, and detectable changes in sensory attributes (color, taste, flavor, toughness and dental adhesiveness). Conclusion: Although the standard jelly sweet was preferred by the panel, low-GI sweets were well accepted too. Thus, the newly developed jelly sweets can be considered a suitable product to serve as an alternative for consumers.