<?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>0120-2804</journal-id>
<journal-title><![CDATA[Revista Colombiana de Química]]></journal-title>
<abbrev-journal-title><![CDATA[Rev.Colomb.Quim.]]></abbrev-journal-title>
<issn>0120-2804</issn>
<publisher>
<publisher-name><![CDATA[Departamento de Química,  Universidad Nacional de Colombia.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0120-28042018000200005</article-id>
<article-id pub-id-type="doi">10.15446/rev.colomb.quim.v47n2.65812</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Estudio del efecto fisiológico del consumo de arepas enriquecidas con pectina extraída de la cáscara de curuba (Passiflora tripartita var. mollissima)]]></article-title>
<article-title xml:lang="en"><![CDATA[Study of the physiological effect of the consumption of arepas enriched with pectin extracted from banana passionfruit peel (Passiflora tripartita var. mollissima)]]></article-title>
<article-title xml:lang="pt"><![CDATA[Estudo do efeito fisiológico pelo consumo de arepas enriquecidas com pectina extraída da casca de curuba (Passiflora tripartita var. mollisima)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ortiz]]></surname>
<given-names><![CDATA[Blanca L.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Anzola]]></surname>
<given-names><![CDATA[Cecilia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia Facultad de Ciencias Departamento de Química]]></institution>
<addr-line><![CDATA[Bogotá D.C]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2018</year>
</pub-date>
<volume>47</volume>
<numero>2</numero>
<fpage>5</fpage>
<lpage>11</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0120-28042018000200005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0120-28042018000200005&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0120-28042018000200005&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se evaluó el efecto fisiológico del consumo de arepas de maíz enriquecidas con 10% (p/p) de pectina extraída de cáscara de curuba sobre los niveles séricos de glucosa y lípidos en adultos voluntarios. La pectina se extrajo con ácido clorhídrico y se precipitó con etanol del 96% (v/v). En primer lugar, los voluntarios consumieron arepa sin pectina por siete días; después, arepa con 10% (p/p) de pectina cítrica comercial por 20 días y, finalmente, arepa con 10% de pectina de curuba por 20 días. Al mismo tiempo, se realizó un análisis sensorial de aceptación. Los resultados mostraron que, al consumir arepa con pectina de curuba, los niveles séricos de glucosa disminuyeron significativamente (5,88% (p = 0,023)), mientras que el perfil lipídico no se afectó. La arepa con pectina de curuba mostró mayor porcentaje de fibra dietética soluble, insoluble y total, así como menor porcentaje de carbohidratos disponibles, respecto a las otras arepas analizadas. El panel sensorial dictaminó baja aceptación en sabor y textura para las arepas con pectina cítrica comercial y con pectina de curuba. Se concluyó que la pectina de curuba puede aprovecharse para la formulación de arepas ya que ofrece a los consumidores un alimento benéfico para reducir los niveles de glucosa en la sangre.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The physiological effect of corn arepas consumption enriched with 10% (w/w) pectin extracted from banana passionfruit peel was evaluated on the serum levels of glucose and lipid in adult volunteers. The pectin was extracted with hydrochloric acid and precipitated with 96% (v/v) ethanol. Firstly, the volunteers consumed arepa without pectin for seven days; then, arepa with 10% of commercial citrus pectin for 20 days, and, finally, arepa with 10% banana passionfruit pectin for 20 days. At the same time, a sensory acceptance analysis was carried out. The results showed that, when consuming arepa with banana passionfruit pectin, serum glucose levels decreased significantly (5.88% (p = 0.023)), while the lipid profile was not affected. The arepa formulated with banana passionfruit pectin showed a higher percentage of soluble, insoluble and total dietary fiber, as well as a lower percentage of available carbohydrates as compared to the other analyzed arepas. The sensory panel ruled low acceptance in flavor and texture for arepas with commercial citrus and banana passionfruit pectin. It was concluded that banana passionfruit pectin can be used for the formulation of arepas since it offers to consumers a beneficial food to reduce blood glucose levels.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo Este estudo avaliou o efeito metabólico do consumo de arepas de milho enriquecidas com 10% (p/p) de pectina extraída da casca da curuba, sobre os níveis séricos de glucose e lipídios, em adultos voluntários. A pectina foi extraída utilizando ácido clorídrico e precipitou-se com etanol à 96% (v/v). Primeiro, os voluntários consumiram arepa sem pectina por sete dias, então arepa com 10% de pectina cítrica comercial por 20 dias, e finalmente arepa com 10% de pectina de curuba por 20 dias. Paralelamente, foi realizado uma análise sensorial de aceitação. Os resultados encontrados mostram que ao consumir arepa com pectina de curuba os níveis séricos de glucose diminuíram significativamente (5,88% (p = 0,023)), enquanto que o perfil lipídico não foi afectado. A arepa com pectina de curuba mostrou maior percentagem de fibra dietética solúvel, insolúvel e total, e um menor percentagem de carboidratos disponíveis com respeito aos valores das outras arepas avaliadas. O painel sensorial mostrou baixa aceitação no sabor y textura para arepas com pectina cítrica comercial e de curuba. Concluiu-se que a pectina de curuba pode ser usada para a formulação de arepas, uma vez que oferece aos consumidores um alimento benéfico para reduzir os níveis de glucose no sangue.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[fibra dietética]]></kwd>
<kwd lng="es"><![CDATA[pectina de curuba]]></kwd>
<kwd lng="es"><![CDATA[pectina cítrica]]></kwd>
<kwd lng="es"><![CDATA[arepas]]></kwd>
<kwd lng="es"><![CDATA[efecto hipoglicemiante]]></kwd>
<kwd lng="en"><![CDATA[Dietary fiber]]></kwd>
<kwd lng="en"><![CDATA[banana passionfruit pectin]]></kwd>
<kwd lng="en"><![CDATA[citrus pectin]]></kwd>
<kwd lng="en"><![CDATA[arepas]]></kwd>
<kwd lng="en"><![CDATA[hypoglycemic effect]]></kwd>
<kwd lng="pt"><![CDATA[Fibra dietética]]></kwd>
<kwd lng="pt"><![CDATA[pectina de curuba]]></kwd>
<kwd lng="pt"><![CDATA[pectina cítrica]]></kwd>
<kwd lng="pt"><![CDATA[arepas]]></kwd>
<kwd lng="pt"><![CDATA[efeito hipoglicemiante]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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