Examinando por Materia "Dairy beverages"

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    Concentration of sugars in milk drinks of greater consumption aimed at children in the district of San Juan de Lurigancho, Lima 2021
    (Universidad Privada Norbert Wiener, 2021-12-10) Vera Salazar, Gloria Rosario; Céspedes Porras, Jacqueline
    Excessive consumption of added sugars in various processed food products is increasingly associated with various conditions and diseases in children, such as obesity, diabetes, and dental caries. This research aimed to determine the concentration of total and individual sugars in dairy beverages most commonly consumed by children in the district of San Juan de Lurigancho, Lima, 2021. To achieve this, a quantitative study with an in vitro experimental design was conducted. The sample consisted of 3 drinkable yogurts and 3 flavored milks with the highest sales in the district, acquired based on inclusion and exclusion criteria. High-performance liquid chromatography (HPLC) and the AACC method 80-04.01 were used to determine the concentration of total and individual sugars in the dairy beverages. Each sample was evaluated twice simultaneously, and the results were expressed in g/100g, identifying both individual sugars (Fructose, Glucose, Lactose, Maltose, and Sucrose) and total sugars (sum of all). The results showed that the total sugar concentrations in the studied dairy beverages ranged from 2.56g (Chocolate Milk Chicolac - Gloria®) to 7.10g (Chocolate Milk Laive®). Lactose (intrinsic sugar) was found to be the main sugar in all beverages, with concentrations ranging from 2.37g (Peach Flavored Yogurt Gloria®) to 4.26g (Chocolate Milk Milo by Nestlé®). The other sugar found in most dairy beverages was sucrose (added sugar), with concentrations ranging from 2.38g (Vanilla Yogurt Laive®) to 4.61g (Strawberry Yogurt Gloria®). Additionally, all the studied dairy beverages had concentrations lower than those indicated on their labels. These differences were significant according to the T-test (p < 0.001).