Individual and Total Sugar Contents of 83 Malaysian Foods

Norhayati Mustafa Khalid, Mohd Fairulnizal MD Noh, Mohd Naeem Mohd Nawi, Nazline Miasin Kehid, Aswir Abd Rashed, Wan Sulong Wan Omar, Norliza Abd Hamid, Janarthini Subramaniam and Rusidah Selamat

Journal of Food Research, 2018, vol. 7, issue 3

Abstract: As part of the effort in updating and expanding the carbohydrate data in Malaysian Food Composition Databases, 83 foods were selected based on the most commonly consumed foods and food products by Malaysian. The samples include 31 cereal products, 9 starchy roots and tubers products, 4 legume products, 11 nut and seed products, 4 vegetables, 5 fruits, 15 sugar and syrup products, 2 meat products and 2 oil and fat products. Individual sugars (fructose, glucose, sucrose, lactose and maltose) were analysed usingHigh Performance Liquid Chromatography with Refractive Index Detector. Most of the cereal products contained sucrose, glucose, fructose, lactose and maltose. Four starchy root and tuber products contained sucrose, glucose and fructose. Sucrose was detected in all legume, nut and seed products. Most vegetables contained fructose while all fruits contained glucose and fructose. In addition, all syrups contained sucrose except for kiwi and lime cordial. Overall, sugar and syrup products contained the highest total sugar content (15.00-65.52 g/ 100g) while vegetables were the lowest for total sugar content (2.74-4.83 g/ 100g).

Keywords: Research; Methods/Statistical; Methods (search for similar items in EconPapers)
Date: 2018
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