1. 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, doi: /jfnr-4-6-2
© The Author(s) Published by Science and Education Publishing.