期刊
CHILDREN-BASEL
卷 9, 期 1, 页码 -出版社
MDPI
DOI: 10.3390/children9010115
关键词
complementary feeding; porridge ingredients; sugars determination
类别
This study investigated the sugar content of 120 infant cereals in the Spanish market. The average total sugar content was 23g/100g, providing 24% of calories. Most cereals contained sucrose, and some also contained fruits. There were differences in sugar content between the tested methods and the label information.
Instant infant cereals reconstituted with infant formula are the first complementary food for most Spanish infants. The main aim is to provide information on sugars in the formulation of infant cereals. Product information was collected from department stores, supermarkets, and pharmacies and completed with data from brand websites. A portion of the samples was selected for total sugars determination using the HPLC and Luff-Schoorl methods. The information regarding a total of 120 milk-free instant infant cereals marketed in Spain from 12 companies was summarized. The mean of total sugars was 23 +/- 9 g/100 g (25-42%), providing 24% of the calories. Most of porridges are prepared with partially hydrolyzed flours providing free sugars (glucose and maltose). The most commonly added sugar is sucrose. A total of 43.3% of products contain added sucrose, and 16.7% contain fruits. Infant cereals analyzed with added sugars can have a sugar content similar to that found in products without added sugars. Consistent differences were found in sugars content between assayed methods and this label information. Although the European legislation of infant cereals establishes values for added sugars, the labeling reflects the content of total sugars, but not that of added sugars.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据