<?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>2542-2987</journal-id>
<journal-title><![CDATA[Revista Scientific]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Sci.]]></abbrev-journal-title>
<issn>2542-2987</issn>
<publisher>
<publisher-name><![CDATA[Instituto Internacional de Investigación y Desarrollo Tecnológico Educativo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2542-29872024000200250</article-id>
<article-id pub-id-type="doi">10.29394/scientific.issn.2542-2987.2024.9.32.12.250-274</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Stevia como edulcorante en postres y su efecto sobre la glicemia en pacientes con diabetes mellitus]]></article-title>
<article-title xml:lang="en"><![CDATA[Stevia as a sweetener in desserts and its effect on glycemia in patients with diabetes mellitus]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sánchez Cabrera]]></surname>
<given-names><![CDATA[Diana Estefanía]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez Villegas]]></surname>
<given-names><![CDATA[Richard Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Orquera Tello]]></surname>
<given-names><![CDATA[Ana Cristina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Padilla Palacios]]></surname>
<given-names><![CDATA[María Fernanda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Maldonado Yépez]]></surname>
<given-names><![CDATA[Rafael Mauricio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Superior Tecnológico Particular Sudamericano, ITS  ]]></institution>
<addr-line><![CDATA[Cuenca ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Instituto Superior Tecnológico Particular Sudamericano, ITS  ]]></institution>
<addr-line><![CDATA[Cuenca ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Superior Tecnológico Particular Sudamericano, ITS  ]]></institution>
<addr-line><![CDATA[Cuenca ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Instituto Superior Tecnológico Particular Sudamericano, ITS  ]]></institution>
<addr-line><![CDATA[Cuenca ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Instituto Superior Tecnológico Particular Sudamericano, ITS  ]]></institution>
<addr-line><![CDATA[Cuenca ]]></addr-line>
<country>Ecuador</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2024</year>
</pub-date>
<volume>9</volume>
<numero>32</numero>
<fpage>250</fpage>
<lpage>274</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_arttext&amp;pid=S2542-29872024000200250&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_abstract&amp;pid=S2542-29872024000200250&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_pdf&amp;pid=S2542-29872024000200250&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La diabetes mellitus es una enfermedad metabólica crónica caracterizada por altos niveles de glucosa en la sangre, a menudo llevando a restricciones alimenticias. Por lo tanto, el objetivo se centra en evaluar la variabilidad de los niveles de glucosa antes y después del consumo de postres endulzados con Stevia, además de su aceptación organoléptica. Este estudio adoptó un enfoque mixto y transversal, no experimental. La parte cuantitativa utilizó un glucómetro para medir los niveles de glucosa, mientras que la parte cualitativa empleó una escala hedónica de cinco puntos para evaluar atributos organolépticos como color, aroma, sabor y textura. Se realizó un análisis de varianza (ANOVA), una prueba de normalidad Anderson-Darling (AD) y un método comparativo de medias de Tukey. Obteniendo que los análisis revelaron que no hay una variación significativa en los niveles de glucosa después de consumir tres distintos postres en 55 (21 + 34) participantes. La aceptabilidad organoléptica fue alta, con una puntuación media de 4.6/5. Concluyendo en el uso de Stevia en proporción del 8% en comparación con la sacarosa es viable en productos elaborados, sin afectar significativamente los niveles de glucosa en personas con diabetes.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Diabetes mellitus is a chronic metabolic disease characterized by high blood glucose levels, often leading to dietary restrictions. Therefore, the objective focuses on evaluating the variability of glucose levels before and after the consumption of desserts sweetened with Stevia, in addition to their organoleptic acceptance. This study adopted a mixed and cross-sectional, non-experimental approach. The quantitative part used a glucometer to measure glucose levels, while the qualitative part used a five-point hedonic scale to evaluate organoleptic attributes such as color, aroma, flavor and texture. An analysis of variance (ANOVA), an Anderson-Darling (AD) normality test and a Tukey comparative method of means were performed. Obtaining that the analyzes revealed that there is no significant variation in glucose levels after consuming three different desserts in 55 (21 + 34) participants. Organoleptic acceptability was high, with an average score of 4.6/5. Concluding that the use of Stevia in a proportion of 8% compared to sucrose is viable in manufactured products, without significantly affecting glucose levels in people with diabetes.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[características organolépticas]]></kwd>
<kwd lng="es"><![CDATA[diabetes mellitus]]></kwd>
<kwd lng="es"><![CDATA[gastronomía]]></kwd>
<kwd lng="es"><![CDATA[stevia]]></kwd>
<kwd lng="es"><![CDATA[postres]]></kwd>
<kwd lng="en"><![CDATA[organoleptic characteristics]]></kwd>
<kwd lng="en"><![CDATA[diabetes mellitus]]></kwd>
<kwd lng="en"><![CDATA[gastronomy]]></kwd>
<kwd lng="en"><![CDATA[stevia]]></kwd>
<kwd lng="en"><![CDATA[desserts]]></kwd>
</kwd-group>
</article-meta>
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