Determination of Sugar Profiles of Sweetened Foods and Beverages

Şana SUNGUR^1, and Yusuf KILBOZ¹

¹Department of Chemistry, Science and Letters Faculty, Mustafa Kemal University, Hatay, Turkey

Cite this paper:
Şana SUNGUR and Yusuf KILBOZ. Determination of Sugar Profiles of Sweetened Foods and Beverages. Journal of Food and Nutrition Research. 2016; 4(6):349-354. doi: 10.12691/jfnr-4-6-2

Abstract

The determination of sugar profile in commonly consumed sweetened foods and beverages (cake, chocolate, jelly tots, cookie, wafer, pudding, fruit yogurt, limon-flavored soda, cola, lemonade, mineral water, fruit juice, milk drink and ice tea) was carried out using high performance liquid chromatography (HPLC). The amount of fructose was found higher than the amount of glucose in most of the foods and beverages (juice, limon-flavored soda, mineral water, cola, chocolate, cookie, wafer). The highest fructose contents were found in cola (71.10 % of sugars), chocolate (52.40 % of sugars) and limon-flavored soda (48.21 % of sugars) samples. The galactose, mannitol, arabinose and xylitol were not detected in any of the examined food and beverage samples. The predominant sugar in milk drinks, jelly tots, pudding, cookie and cake samples was determined as sucrose. Maltitol was only determined in cake and jellytots samples.

Keywords:
fructose sweetened foods sweetened beverages sugar profile HPLC

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