Physicochemical characterization and label comparison among diet yogurts sold in the city of Limoeiro do Norte – CE

Abstract

This work aimed at analyzing labels (based on the current legislation) and confirm the nutritional information given on the label of five brands of diet yogurt. The physicochemical analyses carried out were: moisture, minerals, proteins, lipids, reducing carbohydrates in lactose, non-reducing carbohydrates in sucrose, total carbohydrates, acidity and pH. All brands of diet yogurt had mandatory nutritional information on their label. As for content, only brands B and C are compliant with the current legal demands. The numbers found in the analyses for protein and carbohydrates were higher than the percentages shown on the labels in all brands. There were no numbers for lipids. Despite the differences found on the labels, all brands of diet yogurt are in accordance with the Identity and Quality Standards for Fermented Milk as for protein, acidity and fat content. There was a significant difference in the complementary analyses for moisture, minerals and acidity. Nevertheless, the numbers assigned to carbohydrates and protein were lower than the actual values determined in lab and, in some brands, carbohydrates were three times higher. Thus, despite presenting all the necessary information on the label, the companies are not concerned about showing the correct nutritional data to consumers.Keywords: fermented milk; lacteous products; centesimal composition; labeling.Practical Application: This paper highlights the importance to investigate what foods actually contain and check whether this mandatory information on the labels are true and placed in accordance with national demands. The products chosen for analysis were diet yogurts, whose label information was investigated based on specific legislation and physicochemical analyses that are highly necessary to verify whether the centesimal composition of yogurts sold to consumers is real, given that every consumer is entitled to correct and true information.