<?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>2007-9753</journal-id>
<journal-title><![CDATA[RIIIT. Revista internacional de investigación e innovación tecnológica]]></journal-title>
<abbrev-journal-title><![CDATA[RIIIT. Rev. int. investig. innov. tecnol.]]></abbrev-journal-title>
<issn>2007-9753</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma de Coahuila]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-97532020000300001</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Sensory analysis of jelly from prickly pear cactus fruit (Opuntia ficus indica)]]></article-title>
<article-title xml:lang="es"><![CDATA[Evaluación sensorial de gelatinas de tuna (Opuntia ficus indica)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chacón-Garza]]></surname>
<given-names><![CDATA[L.E.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-Cervantes]]></surname>
<given-names><![CDATA[D.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ventura-Sobrevilla]]></surname>
<given-names><![CDATA[J.M.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aguirre-Joya]]></surname>
<given-names><![CDATA[J.A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Coahuila Escuela de Ciencias de la Salud ]]></institution>
<addr-line><![CDATA[Piedras Negras Coahuila]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<volume>8</volume>
<numero>44</numero>
<fpage>1</fpage>
<lpage>11</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-97532020000300001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-97532020000300001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-97532020000300001&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In the past decades, overweight, obesity and diabetes have been considered a latent threat in the health sector, since according to the World Health Organization (WHO), each year this global epidemic claims the lives of 2.8 million people around the world. Today the prevention and control of these diseases is a priority. One of the most important aspects of prevention is the food, due this the creation of healthy foods to help the population at risk it&#8217;s a very important development and activity. The aim of the present work was to develop a food adapted to the nutritional needs of people with chronic diseases, in particular diabetes. In the present investigation a jelly based on prickly pear (Opuntia ficus-indica) was elaborated. Prickly pear was selected because medicinal plants including the prickly pear cactus have been reported to modulate blood sugar levels and the extracts of prickly pear cactus have been used in various parts of the world to manage diabetes mellitus. Two varieties of prickly pear were evaluated, (green and red). In the proximal analysis the red variety had the high sugar content (15.5 %). For the formulation of prickly pear jellies 2 different sweeteners where used, sugar and stevia. Un-trained panel performed sensory test and principal components of four jellies of prickly pear (Opuntia ficus-indica) was carry out. The evaluated parameters according to consumer preference were palate consistency, cactus taste, sweet taste, pleasant taste and general taste. The products had a positive acceptance in the sensory tests. The red prickly pear fruit with sugar was the preferred by the judges (p = 0.05).]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En las últimas décadas, el sobrepeso, la obesidad y la diabetes se han considerado una amenaza latente en el sector de la salud, ya que según la Organización Mundial de la Salud (OMS), cada año esta epidemia global cobra la vida de 2.8 millones de personas alrededor del mundo. Actualmente la prevención y el control de estas enfermedades se han vuelto una prioridad. Uno de los aspectos más importantes de la prevención es la buena nutrición, debido a esto, la creación y desarrollo de alimentos saludables para ayudar a la población en riesgo una actividad muy importante. El objetivo del presente trabajo fue desarrollar un alimento adaptado a las necesidades nutricionales de las personas con enfermedades crónicas no transmisibles, en particular la diabetes. Se elaboró una gelatina a base de tuna (Opuntia ficus-indica). Se eligió la tuna porque se ha reportado que algunos vegetales, incluido el nopal, modulan los niveles de azúcar en la sangre y se han utilizado los extractos de nopal en varias partes del mundo para controlar la diabetes mellitus como parte de la medicina alternativa. Se evaluaron dos variedades de tuna (verde y roja). En el análisis proximal, la variedad roja presentó un mayor contenido de azúcar (15.5 %). Para la formulación de la gelatina, se utilizaron 2 edulcorantes diferentes, azúcar y estevia. Se realizó un análisis sensorial de componentes principales de 4 gelatinas de tuna (Opuntia ficus-indica) mediante un panel de jueces no entrenados. Los parámetros más importantes en la elección de los consumidores fueron: consistencia del paladar, sabor a cactus, sabor dulce, sabor agradable y sabor general. La gelatina de tuna variedad roja con azúcar fue la preferida por los jueces (p = 0.05), todas las formulaciones probadas tienen potencial en la industria de los alimentos debido a que tuvieron valores de aceptación positivos.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[diabetes]]></kwd>
<kwd lng="es"><![CDATA[alimentos funcionales]]></kwd>
<kwd lng="es"><![CDATA[gelatina de tuna]]></kwd>
<kwd lng="es"><![CDATA[sensorial]]></kwd>
<kwd lng="es"><![CDATA[sabor dulce]]></kwd>
<kwd lng="en"><![CDATA[diabetes]]></kwd>
<kwd lng="en"><![CDATA[functional food]]></kwd>
<kwd lng="en"><![CDATA[prickly pear fruit]]></kwd>
<kwd lng="en"><![CDATA[sensory analysis]]></kwd>
<kwd lng="en"><![CDATA[sweet taste]]></kwd>
</kwd-group>
</article-meta>
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