Physicochemical characterization and label comparison among diet yogurts sold in the city of Limoeiro do Norte – CE
| Autor: | Ana Josymara Lira Silva, Renata Chastinet Braga, Júlio Otávio Portela Pereira, Antonia Ariana Camelo Passos, Antônio Belfort Dantas Cavalcante, Silmara Azevedo Lopes |
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| Jazyk: | angličtina |
| Předmět: |
lacteous products
fermented milk Fat content Chemistry Significant difference lcsh:TX341-641 04 agricultural and veterinary sciences Nutritional information 040401 food science chemistry.chemical_compound 0404 agricultural biotechnology lcsh:Technology (General) lcsh:T1-995 Food science Lactose centesimal composition lcsh:Nutrition. Foods and food supply labeling Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Vol 37, Iss 1, Pp 131-134 Food Science and Technology, Volume: 37, Issue: 1, Pages: 131-134, Published: 21 JUL 2016 Food Science and Technology v.37 n.1 2017 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Iss 0 (2016) |
| Popis: | This work aimed at analyzing labels (based on the current legislation) and confirm the nutritional information given on the label of five brands of diet yogurt. The physicochemical analyses carried out were: moisture, minerals, proteins, lipids, reducing carbohydrates in lactose, non-reducing carbohydrates in sucrose, total carbohydrates, acidity and pH. All brands of diet yogurt had mandatory nutritional information on their label. As for content, only brands B and C are compliant with the current legal demands. The numbers found in the analyses for protein and carbohydrates were higher than the percentages shown on the labels in all brands. There were no numbers for lipids. Despite the differences found on the labels, all brands of diet yogurt are in accordance with the Identity and Quality Standards for Fermented Milk as for protein, acidity and fat content. There was a significant difference in the complementary analyses for moisture, minerals and acidity. Nevertheless, the numbers assigned to carbohydrates and protein were lower than the actual values determined in lab and, in some brands, carbohydrates were three times higher. Thus, despite presenting all the necessary information on the label, the companies are not concerned about showing the correct nutritional data to consumers. |
| Databáze: | OpenAIRE |
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