A Study on Contents of Sugars and Sugar Alcohols in Processed Foods Met to Children's Taste

Kum, Jin-Young; Hong, Misun; Jang, Mi-Ra; Choi, Bu-Chuhl; Lee, Kyeong-Ah; Kim, Il‐Young; Kim, Jung-Hun; Chae, Young‐Zoo

doi:10.13103/jfhs.2014.29.3.241

Journal of Food Hygiene and Safety

2014

DOI: 10.13103/jfhs.2014.29.3.241

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A Study on Contents of Sugars and Sugar Alcohols in Processed Foods Met to Children's Taste

Jin-Young Kum¹,

Misun Hong²,

Mi-Ra Jang³

et al.

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Analysis of physicochemical properties and antioxidant activities of commercial tteokbokki sauce in Korea

Oh¹,

Lim²,

Cho³

et al. 2022

Korean J. Food Preserv.

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This study investigated the physicochemical properties (total soluble solid, salinity, pH, Hunter color value, moisture content, and viscosity), total dietary fiber (TDF) content, free sugar content, and antioxidant activities (total flavonoid content, total phenolic content, and DPPH and ABTS radical scavenging activities) of 11 types of commercial tteokbokki sauce products in Korea. The pH values of the tteokbokki sauce products were 4.62-5.83, total soluble solids were 34.60-59.40 °Brix, and salinities were 2.89-5.77%. The lightness (L), redness (a), and yellowness (b) of the Hunter color value were 23.94–43.08, 4.32–22.49, and 1.67–19.88, respectively. The moisture contents in the tteokbokki sauce products were in the range of 27.73-53.20% and the viscosity values were 373.57–7,246.33 cP. The TDF contents determined by enzymatic-gravimetric method were in the range of 0.64–4.47 g/100 g, and the free sugar contents of the tteokbokki sauce products were 13.45-32.87 g/100 g. The eleven types of tteokbokki sauce products all contained fructose, glucose, and sucrose. The total flavonoid and phenolic contents of the tteokbokki sauce products were 0.12-0.36 mg RE/g and 1.14-1.82 mg GAE/g, respectively. The DPPH and ABTS radical scavenging activities of the tteokbokki sauce products were 32.98-87.41% and 18.45-74.72%, respectively. Pearson correlation analysis revealed that the total phenolic and flavonoid content, as well as the DPPH and ABTS radical scavenging activities were positively correlated (r=0.651-0.918) with the antioxidant activities. These results provide basic data for commercial tteokbokki sauce in Korea.

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Analysis of physicochemical properties and antioxidant activities of commercial tteokbokki sauce in Korea

Oh¹,

Lim²,

Cho³

et al. 2022

Korean J. Food Preserv.

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Survey of the current status of beverages sold from vending machines in subway stations in the Seoul metropolitan area, and their sugar content

Kim¹,

Lee²,

Kim³

et al. 2016

Analytical Science and Technology

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Looking at the current status of beverages sold from vending machines in subway stations in Seoul, it was found that carbonated beverages accounted for the highest percentage of beverages on sale in vending machines, representing 36 % of all beverages sold. Survey respondents purchased carbonated drinks or sports drinks containing high levels of sugar to quench their thirst. Investigation of the sugar content of beverages frequently sold in vending machines showed that a serving of carbonated beverage contained an average of 30.4 g of sugar, or as much as 50.1 g of sugar (equivalent 10 to 17 cubes; 1 cube = 3 g of sugar). This amount corresponded, on average, with 60 % of the WHO recommended daily sugar intake (50 g). Surprisingly, with certain carbonated beverages, drinking a single can is equivalent to consuming the total recommended daily sugar intake of 50 g. This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons. org/licenses/ by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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A Study on Contents of Sugars and Sugar Alcohols in Processed Foods Met to Children's Taste

Cited by 2 publications

References 2 publications

Analysis of physicochemical properties and antioxidant activities of commercial tteokbokki sauce in Korea

Analysis of physicochemical properties and antioxidant activities of commercial tteokbokki sauce in Korea

Survey of the current status of beverages sold from vending machines in subway stations in the Seoul metropolitan area, and their sugar content

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