Aranda-González Irma, Tamayo-Dzul Óscar, Barbosa-Martín Enrique, Segura-Campos Maira, Moguel-Ordoñez Yolanda, Betancur-Ancona David
Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Col. Chuburna de Hidalgo Inn. Mérida, Yucatán..
Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Campo experimental Mocochá, Mocochá, Yucatán. México..
Nutr Hosp. 2014 Sep 12;31(1):334-40. doi: 10.3305/nh.2015.31.1.8013.
The consumption of gummy candy is widespread among people of different ages but mainly by children. The formulation of this product requires sugar that contributes to their flavor and consistency, but with the undesirable effect of increase its glycemic index and its calories from simple sugars; it is known that consumption of products with these last two characteristics are related to childhood obesity, which is a worldwide growing disease. Stevia rebaudiana is a plant that naturally contains glycosides with high sweetening power and it is considered safe for consumption. Therefore the aim of this work was to develop a gummy candy reduced in calories by replacing sugar with Stevia rebaudiana B., and analyzes its texture and acceptability. Gummy candy were prepared with different percentage of sugar reduction (-20, -40, -60, -80 and -100%) and a product control (100% sugar); gummy elasticity was assess by displacement and maximum deformation, whereas resistance was evaluated by breaking strength; those gummies with better elasticity and resistance parameters underwent proximate analysis and sensory evaluations with a unstructured scale applied to 90 school children aged between 6 and 10 years old. A gummy candy reduced in calories with 60% sugar substitution with S. rebaudiana was developed; the level of satisfaction in school children was statistically the same respect to the gummy made of 100% sugar (p <0.05).
软糖在不同年龄段的人群中都很受欢迎，但主要消费群体是儿童。这种产品的配方需要糖来赋予其风味和质地，但糖会带来不良影响，即提高其血糖指数并增加来自单糖的热量；众所周知，食用具有这两个特征的产品与儿童肥胖有关，而儿童肥胖是一种在全球范围内日益普遍的疾病。甜叶菊是一种天然含有高甜度糖苷的植物，被认为食用安全。因此，这项工作的目的是通过用甜叶菊替代糖来开发一种低热量的软糖，并分析其质地和可接受性。制备了不同糖减量百分比（-20%、-40%、-60%、-80%和-100%）的软糖以及一个产品对照（100%糖）；通过位移和最大变形评估软糖弹性，通过断裂强度评估抗性；对那些具有较好弹性和抗性参数的软糖进行近似分析，并对90名6至10岁的学童应用非结构化量表进行感官评价。开发出了一种用甜叶菊替代60%糖的低热量软糖；学童对其满意度在统计学上与100%糖制成的软糖相同（p<0.05）。
