|
KMID : 0881720140290030241
|
|
Journal of Food Hygiene and Safety
2014 Volume.29 No. 3 p.241 ~ p.247
|
|
|
A Study on Contents of Sugars and Sugar Alcohols in Processed Foods Met to Children's Taste
|
|
Keum Jin-Young
Hong Mi-Sun
Jang Mi-Ra
Choe Bu-Chuhl
Lee Kyeong-Ah
Kim Il-Young
Kim Jung-Hun
Chae Young-Zoo
|
|
|
Abstract
|
|
|
|
In this study, HPLC-RI was used to determine sugars and sugar alcohols contents in 102 different kinds of processed foods met to children's taste. The average amount of sugars per 100 g of candies was 70.25 g, of processed cocoa products was 65.34 g, of processed chocolate products was 47.53 g, of breads was 25.66 g, of cookies was 22.28 g, of ices was 12.47 g, of snacks was 9.74 g. Processed cocoa product items had relatively higher sucrose contents (56.80 g/100 g) than any other items. The average amount of sucrose per 100 g of candies was 44.20 g, of processed chocolate products was 32.89 g, of breads was 23.11 g. When the contents of sugars in processed foods met to children's taste per on serving size were compared to WHO guidelines, the percentages were 5.84~28.52 about recommended daily intake of total sugar of 50 g. The result for the analysis of confectioneries showed that 13 samples of 102 were detected and the sugar alcohols content of samples investigated varied between 0.01~15.06%.
|
|
|
KEYWORD
|
|
|
sugars, sugar alcohols, processed food, children’s taste
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|