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Protein hydrolysates from food plants, such as legumes, have emerged as a new alternative to treat hyperglycemia, an important risk factor contributing to the development of type 2 diabetes mellitus (T2DM) and its complications. The aim of this work was to assess the antihyperglycemic activity and inhibition of α-glucosidase, and intestinal glucose absorption, and acute toxicity of total hydrolysates and1 kDa fractions from Phaseolus lunatus L., Phaseolus vulgaris L., and Mucuna pruriens (L.) DC., obtained by hydrolysis with Alcalase®-Flavourzyme® or pepsine-pancreatin enzymatic systems.In vivo results showed that three of six total hydrolysates and four of six1 kDa fractions suppressed starch-induced postprandial hyperglycemia (EDThese results suggest that hydrolysates and1 kDa fractions from P. lunatus, P. vulgaris and M. pruriens are suitable candidates to treat or prevent T2DM. © 2018 Society of Chemical Industry.

The consumption of gummy candy is widespread among people of different ages but mainly by children. The formulation of this product requires sugar that contributes to their flavor and consistency, but with the undesirable effect of increase its glycemic index and its calories from simple sugars; it is known that consumption of products with these last two characteristics are related to childhood obesity, which is a worldwide growing disease. Stevia rebaudiana is a plant that naturally contains glycosides with high sweetening power and it is considered safe for consumption. Therefore the aim of this work was to develop a gummy candy reduced in calories by replacing sugar with Stevia rebaudiana B., and analyzes its texture and acceptability. Gummy candy were prepared with different percentage of sugar reduction (-20, -40, -60, -80 and -100%) and a product control (100% sugar); gummy elasticity was assess by displacement and maximum deformation, whereas resistance was evaluated by breaking strength; those gummies with better elasticity and resistance parameters underwent proximate analysis and sensory evaluations with a unstructured scale applied to 90 school children aged between 6 and 10 years old. A gummy candy reduced in calories with 60% sugar substitution with S. rebaudiana was developed; the level of satisfaction in school children was statistically the same respect to the gummy made of 100% sugar (p0.05).Las gomitas son golosinas de consumo difundido entre personas de diferentes edades aunque principalmente por los niños. La formulación de este producto requiere azúcar que contribuye a su sabor y consistencia, aunque con el efecto indeseable de incrementar su índice glicémico y calorías provenientes de azúcares simples; se sabe que el consumo de productos con estas dos últimas características están relacionados con la obesidad infantil, la cual es una enfermedad en crecimiento a nivel mundial. La Stevia rebaudiana es una planta que naturalmente contiene glucósidos con alto poder endulzante y que se considera segura para su consumo. El objetivo de este trabajo fue desarrollar una golosina tipo “gomita” reducida en calorías mediante la sustitución de azúcares con Stevia rebaudiana B. y analizar su textura y grado de aceptación. Se elaboraron gomitas con diferente porcentaje de reducción de azúcar (-20, -40, -60, -80 y -100%) y un producto control (100% azúcar), a las cuales se evaluó su desplazamiento y deformación máxima para evaluar la elasticidad, así como la fuerza de ruptura para determinar la resistencia; aquellas gomitas con mejores parámetros de elasticidad y resistencia se les realizaron el análisis proximal y el análisis sensorial con una escala no estructurada aplicada a 90 niños escolares con edades comprendidas entre 6 y 10 años. Se desarrolló una golosina tipo “gomita” reducida en calorías con un porcentaje de sustitución de azúcar de hasta 60% con S. rebaudiana, cuyo nivel de agrado en niños escolares fue estadísticamente igual comparado con la gomita realizada con 100% de azúcar (p.