<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562024000100176</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v26.2340</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación sensorial y de calidad de un prototipo de sorbete comestible con potencial nutracéutico]]></article-title>
<article-title xml:lang="en"><![CDATA[Sensorial and quality evaluation of an edible straw prototype with nutraceutical potential]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pazmiño]]></surname>
<given-names><![CDATA[Michelle Carolina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A3"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Victoria-Campos]]></surname>
<given-names><![CDATA[Claudia Inés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Urias-Orona]]></surname>
<given-names><![CDATA[Vania]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Castro]]></surname>
<given-names><![CDATA[Heriberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arreguín]]></surname>
<given-names><![CDATA[Andrea]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de las Américas Facultad de Ingenierías y Ciencias Agropecuarias Ingeniería Agroindustrial y Alimentos]]></institution>
<addr-line><![CDATA[ Quito]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de las Américas  ]]></institution>
<addr-line><![CDATA[ Quito]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Internacional Iberoamericana  ]]></institution>
<addr-line><![CDATA[ Campeche]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma de San Luis Potosí Facultad de Enfermería y Nutrición ]]></institution>
<addr-line><![CDATA[ San Luis Potosí]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad Autónoma de Nuevo León Facultad de Salud Pública y Nutrición ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>26</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562024000100176&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562024000100176&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562024000100176&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En un entorno natural, los sorbetes de plástico de un solo uso o desechables se desintegran en 500 años, mientras que los sorbetes comestibles, elaborados con ingredientes naturales, se disuelven en 40 minutos al entrar en contacto directo con la bebida. El propósito de este estudio fue desarrollar un prototipo de sorbete comestible con ingredientes de interés nutracéutico para el consumo de bebidas. Se diseñó un estudio experimental para determinar la dosis de inulina e isomalt conforme a las normas permitidas para el consumo humano, además, se llevo a cabo un análisis sensorial mediante una prueba de aceptación con escala hedónica de 7 puntos y un grupo focal para evaluar las cualidades del sorbete comestible. Los contenidos de inulina e isomalt en el sorbete fueron del 9.5 % y 30 %, respectivamente. Las calorías fueron de 379.98 kcal/100 g, con una diferencia de 14.83 kcal/100 g respecto a una fórmula con edulcorante 100 % calórico. Se evaluó la durabilidad a distintos niveles de pH en bebidas (ácido, neutro y alcalino). Tras 40 m de contacto directo con la bebida, no hubo diferencias entre los tres tratamientos. La aceptación del sorbete comestible por los panelistas/consumidores se vio reflejada por el tipo de bebida que se va a consumir (jugo de naranja y té frío comercial).]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In a natural environment, single-use or disposable plastic straws disintegrate over 500 years, whereas edible straws, made with natural ingredients, dissolve in 40 minutes when in direct contact with the beverage. This study aimed to develop an edible straw prototype with ingredients of nutraceutical interest for beverage consumption. We designed an experimental study to determine the dose of inulin and isomalt in compliance with the standards allowed for human consumption. We conducted a sensory analysis using a 7-point hedonic scale acceptance test and a focus group to assess the acceptance and qualities of the edible straw. The inulin and isomalt contents in the straw were 9.5 % and 30 %, respectively. Calories were 379.98 kcal/100 g, with a 14.83 kcal/100 g difference from a formula with 100 percent caloric sweetener. We evaluated durability at different pH levels of beverages (acid, neutral, and alkaline). After 40 m of direct contact with the beverage, there was no difference between the three treatments. The panelists and consumers reflected on their acceptance of the edible straw in the type of beverage they consumed (commercial orange juice and tea).]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Alimento funcional]]></kwd>
<kwd lng="es"><![CDATA[inulina]]></kwd>
<kwd lng="es"><![CDATA[isomalt]]></kwd>
<kwd lng="es"><![CDATA[análisis sensorial]]></kwd>
<kwd lng="en"><![CDATA[functional food]]></kwd>
<kwd lng="en"><![CDATA[inulin]]></kwd>
<kwd lng="en"><![CDATA[isomalt]]></kwd>
<kwd lng="en"><![CDATA[sensory analysis]]></kwd>
</kwd-group>
</article-meta>
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