06/azucar-diabeticos-maguey
new hope for all people with diabetes who like the sweet flavor and sugars. They develop a Maguey sugar that can be consumed by diabetics and has no consequences for the people who suffer from Diabetes.
This breakthrough represents an important opportunity for all persons sick with this disorder, with sugar of Maguey, a normal life can be but with the benefits of sweet both pleasing to all the world.
agencies. Notimex. Researchers at the food Lab of the Faculty of chemical engineering of the BUAP unveiled to develop a substitute for sugar from the Mead, ideal for diabetics.
In this regard Claudia Santacruz Vazquez, head of the research, stressed that carbohydrate is obtained only by a process of drying spray and with a minimum amount of chemical additives as a substitute for the refined, sugar product similar to the stevia.
“The idea is to get sugar free of preservatives and additives, to be used as a sweetener for people with diabetes,” said.
The researchers explained that the process starts with the obtaining of Mead, the agave variety meek, by peasants of the Union of producers of Maguey, in Nanacamilpa, Tlaxcala, who lead him to the food laboratory of the Faculty of chemical engineering.
Added that there is characterised regarding the content of soluble solids, colour, moisture content, density and taste; it is then filtered vacuum to remove large dust particles and encapsulation agents of food-grade.
Subsequently submitted it to a drying process by spraying, in which the product passes through three stages such as atomization of liquid feed, to turn it into a fine spray or drops.
Said that in the second phase, the spray comes in contact with the fluid stream and is suspended by a stream of hot gas, allowing evaporation of liquid and dry solid, essentially with the same size and shape as atomized droplets striking.
In the third step, the dry powder is separated and collected, also used drying gas is treated to meet environmental requirements and then be emitted into the atmosphere or, in some cases, circulated to the system.
with all of the above, you get the sugar in the form of creamy off-white powder with low content of humidity – approximately 2.6 per cent – and with a great power sweetener , since a spoonful of powdered fermented agave natural sugar is equivalent to two tablespoons of refined sugar trade.
Claudia Santacruz mentioned that this product consists mostly of glucose, fructose, maltose, sucrose and to a lesser extent dietary fiber, so is ideal for sweetening beverages and even desserts.
stressed that the investigation began in March, so, is still in development, also production process is expensive, compared to the of the stevia substitute the more known and industrialized sugar.
“The performance is low, since eight grams of sweetener are obtained per liter of Mead, the idea is that it is consumed as an alternative of stevia. This will allow another type of sweetener 100 percent natural powder, stable and with a proper sensory acceptance,”said.
Santacruz Vázquez said in the future hoping to increase their performance and get a chord with Mexican official standards, as a container suitable to the consumer, label nutritional and sanitary specifications and presentations in the form of envelopes and syrup.
Emphasized that they intend to be endorsed by the Mexican Diabetes Association, as a product suitable for people with this condition.
The Faculty of chemical engineering of the BUAP academic pointed out that the project also includes studies of the life time on shelf and consumer acceptance, since the taste of sugar obtained from Mead has a taste of candy, meringue-like.
Verónica Santacruz Vázquez and Jesús Hinojosa Moya, who, along with undergraduate and masters of this faculty, students carry out visits to present agronomic options that increase the production of fermented agave collaborate in research.
La Benemérita Universidad Autónoma of Puebla (BUAP) in a statement said, that by encouraging a greater use, investigators recovered an emblematic plant, which in the second half of the 20th century began to decline due to its irrational and illegal exploitation.
Fermented maguey is a natural resource of great importance in Mexico, especially in the Highlands region, integrated by federal entities such as the State of Mexico, Tlaxcala, Hidalgo and Puebla, but today is an endemic plant in danger of extinction.
