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KMID : 0881720110260010082
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Journal of Food Hygiene and Safety
2011 Volume.26 No. 1 p.82 ~ p.88
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Survey on Contents of Sugars and Sodium in Bakery Products Sold at Bakeshops Located in Seoul Area
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Kim Mi-Sun
Du Ok-Ju
Park Young-Hye
Park Hye-Won
Keum Jin-Young
Kim Youn-Cheon
Chae Young-Zoo
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Abstract
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The objective of this study was to investigate the extent of total sugar and sodium in 129 different kinds of bakery products, breads and cookies, sold at bakeshops in Seoul metropolitan area. The bakery products produced by bakeshops on a small scale were not applied by clauses of mandatory nutrition label for children’s taste food. All types of free sugars -fructose, glucose, sucrose, lactose and maltose- were detected in breads, but only fructose and sucrose were detected in cookies. The average amount of sucrose per 100 g of breads was 6.24 g, of cookies was 30.03 g. Breads and cookies amounting to 100 g of sample contained total sugar of 11.19 g and 30.38 g, respectively. The average amounts of sodium in breads and cookies were 120.71 mg/100 g, 70.76 mg/100 g, respectively. When the contents of total sugar in breads and cookies per one serving size were compared to WHO guidelines, the percentages were 15.7% and 18.2% about recommended daily intake of total sugar of 50 g. When it come to sodium, the bakery products had range of 1.1~6.5% to 2000 mg of daily intake of sodium recommended by WHO.
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KEYWORD
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bakery products, total sugar, sodium, one serving size
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