Malaysian Applied Biology Journal

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47_04_05

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Malays. Appl. Biol. (2018) 47(4): 45–52

 

DETERMINATION OF SUGAR COMPOSITION OF SELECTED

SUGAR SWEETENED BEVERAGES (SSBs) AND

SNACK FOODS IN KELANTAN


NOOR FADZLINA HAMID1*, ROHANA ABDUL JALIL2, ROZIYANI HASHIM1, AMIRA SURIYATI MOHD1,

WAN ROSLI WAN ISHAK1, NYI NYI NAING3, CHANIDA PACHOTIKARN4, LUKKAMOL PRAPKREE4,

NARISA RUEANGSRI5 and SHIGERU YAMAMOTO6


1Nutrition and Dietetic Program, School of Health Sciences, Universiti Sains Malaysia,

16150 Kota Bharu, Kelantan, Malaysia

2Department of Community Medicine, School of Medical Sciences, Universiti Sains Malaysia,

16150 Kota Bharu, Kelantan, Malaysia

3Institute for Community (Health) Development (i-CODE), Universiti Sultan Zainal Abidin,

Gong Badak Campus, 21300 Kuala Nerus, Terengganu, Malaysia

4Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Rd., Salaya,

Phutthamonthon, Nakhon Pathom 73170, Thailand

5Faculty of Allied Health Sciences, Burapha University, 169, Bangsaen, Chonburi 20131, Thailand

6Asian Nutrition and Food Culture Research Center, Jumonji University,

2-1-28 Sugasawa, Niiza, Saitama 352-8510, Japan

*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Accepted 5 September 2018, Published online 25 October 2018


ABSTRACT

Sugars are important ingredients for the sugar sweetened beverages (SSBs) and snack foods industries. All sugars provide sweet taste but the intensity, quality and temporal profile of the sweeteners varies by type of sugar. The objective of this study was to determine sugar composition and it would contribute to the development of Malaysia database sugar composition table. Enzymatic technique was used to determine sugar composition in SSBs and snack foods, where combination of enzymes in sequential was used. The results showed the amount of isomerized sugar was found predominant in some beverages and minor in snack foods. However, the sucrose was the major component of total sugar in all of the SSBs and snack foods. The maltose level was the highest in instant chocolate malt drink and ground peanut cookies for SSBs and snack foods, respectively. The galactose levels in all samples were found to be very little. Lactose content was high in dairy products and snack foods samples such as chocolate coated, chocolate spread, chocolate nugget, chocolate coated wafer, milk chocolate coated wafer and chocolate rice cereal. The highest total sugar was found in instant coffee milk (60.65±3.13 g/100ml) for SSBs and milk chocolate coated (63.69±2.25 g/100g) for snack foods. In general, these findings suggested that total sugar composition of the food packaging items did not only indicate of sucrose as sugar content but also include either glucose, fructose, maltose, galactose or lactose. This information need to be disseminated to the public to increase awareness about the total sugar on food labels.

Key words: Sugar composition, sugar sweetened beverages (SSBs), snack foods

 

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