Desarrollo de recetas de dulces alternativos: gomitas sin azúcar con base en la planta de insulina (Costus igneus) y su efecto en el nivel de glucosa en la sangre de jóvenes entre 20 a 25 años de edad de la Universidad de Cuenca

Abstract

The purpose of this degree work was to develop gummies without refined sugar using extract of the insulin plant (Costus igneus) and to evaluate its influence on the blood glucose levels of young people aged 20 to 25 years from the University of Cuenca. The research used a qualitative observational approach with a descriptive-experimental scope and cross-sectional section. Initially, an exhaustive literature search was conducted, followed by the development of gummies enriched with Costus igneus extract. Subsequently, a controlled experimental study was carried out with convenience sampling. The experimental group consumed one gummy daily for seven days, while glucose measurements were taken at three key times: the first day before and after ingesting the gummy, and again at the end of the consumption period. The Accu-Chek device was used for these measurements. In addition, the organoleptic characteristics of the product, such as taste and texture, were evaluated through surveys qualified with the Likert scale. This approach made it possible to analyze both the impact of regular consumption of the gummies on glucose levels and the acceptance of the product by the participants. The results obtained provide a basis for future research focused on the optimization of the product and its potential application as a food supplement in the control of blood glucose. This work combines a scientific approach with innovation in functional foods.