Individual sugars contents in cooked dishes, processed foods, fruits and beverages commonly consumed by Malaysian

Ching Phang Chong, Hasnah Haron, Suzana Shahar, Mohd Fairulnizal Md Noh

Research output: Contribution to journalArticle

Abstract

Excessive consumption of added sugar is related to poor health outcomes. However, information on sugar content of Asian food is limited. Thus, this study aimed to determine the type of and total sugar contents in 120 Malaysian foods and beverages using high performance liquid chromatography. The foods were chosen based on their popularity among Malaysian adults. The samples were collected in triplicates from local restaurants or stalls located in the state of Selangor, Perak and Johor. Results showed that average sugar content for the processed foods, local desserts, fruits, snacks, beverages and cooked dishes were 26.1%, 13.7%, 12.2%, 11.8%, 8.8%, 7.6% and 2.3% respectively. The highest sugar content in each food category was found to be the palm sugar (87.3%), sweet potato donut (24.8%), Cavendish banana (20.4%), mashed banana fritter (21.1%) cocoa flavored drink with sweetened creamer (10.7%) and noodle in sweet potato gravy (6.2%). The lowest sugar was found to be dhal fritter (0.3%). Sucrose was the main type of sugar found in this study, followed by maltose, glucose, fructose and lactose. These findings can be used in better estimation of sugar intake and to update the Malaysian food composition database.

Original languageEnglish
Pages (from-to)1-9
Number of pages9
JournalJournal of Food Composition and Analysis
Volume80
DOIs
Publication statusPublished - 1 Jul 2019

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Food and Beverages
processed foods
sugar content
beverages
Fruit
sugars
Food
fruits
Ipomoea batatas
sweet potatoes
Musa
bananas
Arenga pinnata
gravy
doughnuts
nutrient databanks
desserts
noodles
restaurants
snacks

Keywords

  • Beverages
  • Cakes and desserts
  • Cooked dishes
  • Fruits
  • High performance liquid chromatography
  • Malaysian
  • Processed foods
  • Sugar content

ASJC Scopus subject areas

  • Food Science

Cite this

Individual sugars contents in cooked dishes, processed foods, fruits and beverages commonly consumed by Malaysian. / Chong, Ching Phang; Haron, Hasnah; Shahar, Suzana; Md Noh, Mohd Fairulnizal.

In: Journal of Food Composition and Analysis, Vol. 80, 01.07.2019, p. 1-9.

Research output: Contribution to journalArticle

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