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Determination of the Sugar Content in High-Sugar Beverages
We determined the sugar content of 75 samples, including eight black sugar beverages (BSBs) and seven Dalgona lattes (DLs) from Seoul, Korea, using high-performance liquid chromatography-evaporative light scattering detector. The mean sugar content per 100 g was 12.7 g and 12.3 g for BSB and DL, res...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
The Korean Society of Food Science and Nutrition
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9585407/ https://www.ncbi.nlm.nih.gov/pubmed/36313057 http://dx.doi.org/10.3746/pnf.2022.27.3.309 |
Sumario: | We determined the sugar content of 75 samples, including eight black sugar beverages (BSBs) and seven Dalgona lattes (DLs) from Seoul, Korea, using high-performance liquid chromatography-evaporative light scattering detector. The mean sugar content per 100 g was 12.7 g and 12.3 g for BSB and DL, respectively. According to the World Health Organization, the mean sugar content per serving in BSB and DL were 34.8 g and 32.5 g, respectively, equivalent to 65∼70% of the recommended daily intake for added sugars. The highest sugar was sucrose (56.5% in BSB and 64.4% in DL). The sugar content could be adjusted in 27 out of 40 stores for BSB and 25 out of 35 stores for DL. The relative standard deviation of the content (g/100 g) per store by the manufacturer ranged between 5.7∼21.6% for BSB and 2.3∼29.5% for DL. This suggests that a uniform recipe is required for manufacturing beverages. |
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