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Hypoglycemic Effect of Aguamiel Sweetener with Probiotic Additives

Author

Listed:
  • Ruth Belmares

    (Functional Foods & Nutrition Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo CP 25280, Coahuila, Mexico)

Abstract

At present, due to health problems that have increased over the years, health institutions, as well as the food industry, have sought healthier alternatives as an option to sweeten food, with sweeteners of natural origin. They are obtained from natural foods that contain easily degradable sugars such as fruits and some plants. (Villarreal Morales, et al. [1]) Agave atrovirens, A. americana, A. ferox, A. mapisaga and A. salmiana are species known as pulque agaves from which a byproduct called aguamiel is obtained.

Suggested Citation

  • Ruth Belmares, 2023. "Hypoglycemic Effect of Aguamiel Sweetener with Probiotic Additives," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 52(3), pages 43778-43780, August.
    • Handle: RePEc:abf:journl:v:52:y:2023:i:3:p:43778-43780
    DOI: 10.26717/BJSTR.2023.52.008261
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