Food Science/Microbiology : Bioaccessibility of Total Sugars in Carbonated Beverages and Fermented Milks = Food Science/Microbiology : Bioaccessibility of Total Sugars in Carbonated Beverages and Fermented Milks

다국어 초록 (Multilingual Abstract)

Bioaccessibility of total sugars in foods significantly contributing to sugar intake of young children in Korea was estimated. Three phases of in vitro digestion model were performed for measuring the bioacessibility of total sugars from carbonated beverages and fermented milks in limited sampling. High Performance Liquid Chromatography (HPLC) analysis was carried out for determination of sugars. Total sugars in carbonated beverages ranged from 9.23 to 13.05 g/100 g, which is 1.1 times higher than that found in fermented milks, ranging from 8.13 to 12.86 g/100 g. Major sugars found in carbonated beverages were fructose and glucose, whereas most fermented milks mainly contained lactose and sucrose. Bioaccessibility of total sugars in carbonated beverages ranged from 54.6 to 69.4%, whereas in fermented milks were from 11.8 to 85.0%. This in vitro digestion model provides estimation of total sugars released from various food matrixes, which can be used to predict their bioavailability.