Table 3. Sugar contents of the examined food samples (g/100 g)

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Table 3. Sugar contents of the examined food samples (g/100 g) Fructose Glucose Sucrose Lactose Sucralose Maltitol TotalSugar Jelly tots Max 6.00 38.80 44.77 6.42 nd* 0.06 93.47 Min 3.79 4.33 33.83 5.17 nd 0.03 48.19 Mean 4.99 11.55 38.57 5.75 60.89 Chocolate 27.82 15.86 12.86 53.10 21.95 9.03 6.51 41.90 24.68 12.45 9.97 47.10 Pudding 0.71 1.92 23.67 26.30 0.45 1.22 15.03 16.70 0.54 1.46 17.98 19.98 Yogurt 2.05 1.30 11.48 0.90 15.65 1.03 1.16 10.58 0.78 12.89 1.18 10.93 0.85 14.18 Cookie 22.30 11.98 34.55 41.20 0.07 1.12 16.00 6.82 2.62 17.75 27.19 Wafer 31.50 11.20 22.20 14.70 46.20 7.10 6.60 19.80 2.40 40.00 12.52 8.04 16.92 5.50 42.98 Cake 0.02 4.20 65.60 2.10 24.00 4.00 75.60 0.05 21.00 1.33 0.80 0.50 45.50 50.85 0.69 4.96 1.50 60.42 *nd= not detected. Şana SUNGUR et al. Determination of Sugar Profiles of Sweetened Foods and Beverages. Journal of Food and Nutrition Research, 2016, Vol. 4, No. 6, 349-354. doi:10.12691/jfnr-4-6-2 © The Author(s) 2015. Published by Science and Education Publishing.