1994 Volume 41 Issue 10 Pages 712-718
Seventy-five kinds of desserts were collected in the market and were prepared by addition of water or milk. The sugar content (monosaccharides and disaccharides) were estimated. The table of sugar composition in the desserts was prepared. The table includes brand names because of variation of sugar contents between makers and/ or kinds of dessert. Sucrose content was the highest in any dessert (29 samples contained above 10g of sucrose), while fructose was scarcely detected other than sarcocarp or pectin added liquid products. Daily sugar intake in 70 college men living in Osaka was estimated. That was 5.9±4.0g (M±SD) of fructose, 6.1±3.7g glucose, 26.7±1.0g of sucrose, 0.6±0.5g of maltose and 7.1±5.0g of lactose from snacks including commercial desserts. And that was 3.3 ±3.5g of fructose, 4.9±7.3g of glucose, 14.1±7.7g of sucrose, 0.9±0.7g of maltose and 3.7±3.3g of lactose in 70 college women living in Osaka.
