Impact of agave fructans and agave syrup from Agave tequilana Weber var. Azul on the sensorial profile, glycemic index and insulinemic index of gummy candies
Year: 2026
Type: article
Abstract: • During the production of gummies, agave fructans were not hydrolyzed. • Consumers said they liked the gummies. • The agave fructans and agave syrup formulation resulted in lower glucose absorption. • Gummies formulations have insulinemic index. . The regular consumption of candies, such as gummies, which are high in added sugars, can contribute to the development of metabolic disorders, including obesity and type 2 diabetes. Agave fructans from Agave Tequila Weber var. azul and agave syrup may help reduce and control blood sugar levels and the insulin response. In this study, three gummy formulations (G1, G2, and G3) were prepared containing combinations of agave fructans, agave syrup, and sucrose. The total sugar content of gummy formulations was evaluated using via UHPLC. The results showed that the thermal manufacturing process did not alter the carbohydrate profile of the gummies. A hedonic test was subsequently used to evaluate the organoleptic characteristics of the samples by a group of untrained consumers. They reported differences in the taste, consistency, and overall preference of the formulations, which were related to the perceived sweetness and acidity level of the samples. Finally, a clinical study was conducted to assess the impact of consuming gummy formulations on the glycemic index and insulin index. The results showed that formulations G1 and G3 had low glycemic indices and low insulinemic indices, unlike G2 gummies, which had a medium glycemic index and a low insulinemic index.
Source: Food Chemistry Advances
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $2,080
OpenAlex ID: W7124260840