Sugar contents analysis of retort foods레토르트식품에 함유되어 있는 당 함량 분석
- Other Titles
- 레토르트식품에 함유되어 있는 당 함량 분석
- Authors
- Jeong, Da-un; Im, Jun; Kim, Cheon-hoe; Kim, Young-kyoung; Park, Yoon-jin; Jeong, Yoonhwa; Om, Aeson
- Issue Date
- Nov-2015
- Publisher
- Korean Society of Food Science and Nutrition
- Keywords
- Analysis; Nutrition label; Retort food; Total sugar content
- Citation
- Journal of the Korean Society of Food Science and Nutrition, v.44, no.11, pp.1666 - 1671
- Indexed
- SCOPUS
KCI
- Journal Title
- Journal of the Korean Society of Food Science and Nutrition
- Volume
- 44
- Number
- 11
- Start Page
- 1666
- End Page
- 1671
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/155937
- DOI
- 10.3746/jkfn.2015.44.11.1666
- ISSN
- 1226-3311
- Abstract
- The purpose of this study was to provide trustworthy nutritional information by analyzing sugar contents of commercial retort foods. A total of 70 retort food samples were collected, which included curry (n=21), blackbean- sauce (n=16), sauce (n=17), and meat (n=16) from markets in Seoul and Gyeonggi-do. Contents of sugars such as glucose, fructose, sucrose, maltose, and lactose were analyzed in retort foods by using a high performance liquid chromatography-refractive index detector and compared to their assigned values on nutritional information labels. Analyzed sugar contents of curries, black-bean-sauces, sauces, and meats ranged from 1.05∼4.63 g/100 g, 1.76∼5.16 g/100 g, 0.35∼25.44 g/100 g, and 1.98∼11.07 g/100 g, respectively. Sauces were found to contain the highest amounts of total sugar. These analysis values were equivalent to the reference values indicated on nutrition labels, which were 40∼119.5% for curries, 29∼118% for black-bean-sauces, 18∼118% for sauces, and 70∼119.8% for meats. Therefore, this study provides reliable analytical values for sugar contents in retort foods. © 2015, Korean Society of Food Science and Nutrition. All rights reserved.
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