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Evaluación del índice glicémico y la cinética de hidrólisis del almidón mediante un modelo digestivo in vitro, en un snack elaborado a base de harina de plátano y batata

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dc.audience
dc.contributor.advisorChams Chams, Linda María
dc.contributor.advisorHernández Bedoya, Cristian Camilo
dc.contributor.authorLópez Calderón, Gabriela
dc.contributor.authorPomares Guerrero, Hugo Carlos
dc.contributor.juryAlvis Ramos, Erasmo Manuel
dc.contributor.juryRuiz Pérez, Rander Antonio
dc.date.accessioned2025-07-16T16:00:24Z
dc.date.available2025-07-16T16:00:24Z
dc.date.issued2025-07-14
dc.description.abstractLa composición de la dieta, particularmente el tipo y cantidad de carbohidratos, es un factor clave en el control glicémico. El consumo elevado de carbohidratos se asocia a un riesgo cinco veces mayor de desarrollar diabetes mellitus tipo 2 (DM2). El índice glicémico (IG) clasifica los alimentos por su capacidad de elevar la glucosa postprandial. Ante las limitaciones de los estudios in vivo en humanos, que incluyen alta variabilidad y costos, los modelos in vitro surgen como alternativa rigurosa y reproducible para determinar el IG. Objetivo Evaluar el índice glicémico de un snack elaborado a base de harina de plátano y batata, mediante un modelo gástrico in vitro, que permitirá estimar la liberación de glucosa. Metodología Tras la digestión enzimática, se midió la concentración de glucosa en alícuotas tomadas en diferentes tiempos, determinando el almidón hidrolizado, sus fracciones (ARD, ALD, AR) e (IG). Resultados Los snacks C y D mostraron los valores máximos de concentración final teórica de glucosa (C∞), así mismo C alcanzó la menor constante de velocidad de hidrólisis (k), indicando una liberación de glucosa más lenta. El IG varió de 51,140 a 69,90, la fracción de almidón rápidamente digerible (ARD) mostró diferencias significativas (p=0,0173). Se concluyó que la formulación C (80% plátano / 20% batata) es una opción prometedora como snack de bajo eIG, con potencial como alimento funcional para poblaciones con requerimientos nutricionales especiales como los pacientes con DM2.spa
dc.description.degreelevelPregrado
dc.description.degreenameBacteriólogo(a)
dc.description.modalityTrabajos de Investigación y/o Extensión
dc.description.tableofcontentsIntroducciónspa
dc.description.tableofcontentsMateriales y Métodosspa
dc.description.tableofcontentsResultadosspa
dc.description.tableofcontentsDiscusiónspa
dc.description.tableofcontentsConclusionesspa
dc.format.mimetypeapplication/pdf
dc.identifier.instnameUniversidad de Córdoba
dc.identifier.reponameRepositorio Institucional Unicórdoba
dc.identifier.repourlhttps://repositorio.unicordoba.edu.co
dc.identifier.urihttps://repositorio.unicordoba.edu.co/handle/ucordoba/9361
dc.language.isospa
dc.publisherUniversidad de Córdoba
dc.publisher.facultyFacultad de Ciencias de la Salud
dc.publisher.programBacteriología
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.rights.coarhttp://purl.org/coar/access_right/c_abf2
dc.rights.licenseAtribución-NoComercial-SinDerivadas 4.0 Internacional (CC BY-NC-ND 4.0)
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.keywordsglycemic index
dc.subject.keywordsResistant starch
dc.subject.keywordsHydrolysis kinetics
dc.subject.keywordsIn vitro digestion
dc.subject.keywordsPostprandial glucose
dc.subject.keywordsFunctional foods
dc.subject.keywordsType 2 diabetes
dc.subject.proposalíndice glicémico
dc.subject.proposalAlmidón resistente
dc.subject.proposalCinética de hidrolisis
dc.subject.proposalDigestión in vitro
dc.subject.proposalGlucosa posprandial
dc.subject.proposalAlimentos funcionales
dc.subject.proposalDiabetes tipo 2
dc.titleEvaluación del índice glicémico y la cinética de hidrólisis del almidón mediante un modelo digestivo in vitro, en un snack elaborado a base de harina de plátano y batataspa
dc.type.coarhttp://purl.org/coar/resource_type/c_7a1f
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.contentText
dc.type.driverinfo:eu-repo/semantics/bachelorThesis
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
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