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The Analysis for Calcium and Fructooligosaccharides Contents in Nutrients Fortified Dairy Products
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 Title & Authors
The Analysis for Calcium and Fructooligosaccharides Contents in Nutrients Fortified Dairy Products
Park, Ji-Sung; Park, Jae-Woo; Cho, Byung-Hoon; Song, Sung-Ok; Wee, Sung-Hwan; Oh, Soon-Min; Kim, Jin-Man;
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 Abstract
Nutrients fortified dairy products declare their contents on the label for nutrition claim and marketing. However, there are few monitoring studies about relations between actual quantities of fortified nutrients and the described ones on the label. This study was carried out for comparing actual fortified nutrient contents with labeled ones. Forty calcium fortified dairy products and twenty four fructooligosaccharides (FOS) fortified dairy products were sampled at supermarkets located in Anyang, Korea from March to November in 2010. Calcium contents were analyzed by using inductively coupled plasma optical emission spectrometry followed by microwave sample digestion, and FOS contents were analyzed by HPLC-ELSD followed by solvent extraction. In fresh milk, calcium contents ranged from 1.0 to 2.4 mg/mL, and those values were 87~127% of their labeled contents. In fermented milk products and cheeses, calcium contents ranged from 0.3 to 1.6 mg/g (89~131% of their labeled contents), 4.2 to 23.0 mg/g (83~127% of their labeled contents), respectively. FOS contents ranged from 9.09 to 18.89 mg/g in FOS contents labeled products and showed 83~154% compared to their labeled quantity, and ranged from 1.3~30.8 mg/g in products without quantity labeling. In conclusion, the amounts of calcium and FOS in dairy products were above 80% compared to their labeled ones and conformed to the Korean official livestock products labeling standard.
 Keywords
nutrients fortified dairy products;calcium;fructooligosaccharides;
 Language
Korean
 Cited by
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