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http://dx.doi.org/10.17576/jsm-2018-4707-25
Macronutrients and Sugar Content in Foods
and Beverages from Three Selected Zones in Peninsular Malaysia
(Kandungan Makronutrien dan Gula dalam Makanan
dan Minuman dari Tiga Zon Terpilih di Semenanjung Malaysia)
ROSMAWATI DORA1, HASNAH HARON1*, SUZANA SHAHAR2, CHONG CHING PHANG2,
MUHAMAD FIKRI MOHD FAUZI1 & MOHD FAIRULNIZAL MD NOH3
1Nutritional Science Programme, Centre of Healthy Ageing
& Wellness, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan
Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Federal Territory, Malaysia
2Dietetics Programme, Centre of Healthy Ageing & Wellness,
Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul
Aziz, 50300 Kuala Lumpur,
Federal Territory, Malaysia
3Cardiovascular, Diabetes & Nutrition Research Centre
(CDNRC), Institute for Medical Research, 50588 Kuala Lumpur, Federal Territory,
Malaysia
Received: 5 October 2017/Accepted: 27
February 2018
ABSTRACT
This study was conducted to determine
the content of macronutrients and sugar in 30 types of food selected
from three zones in Peninsular Malaysia. The food samples consisted
of 14 types of processed foods and beverages, 8 types of fruits
and 10 types ready to eat food. Each type of food and drink were
purchased from selected restaurants, stores and supermarkets from
three different zones which were North zone (Perak), Central zone
(Selangor) and South Zone (Johor). Methods used for proximate analysis
were based on the standard methods of AOAC (1997)
while the total carbohydrate was calculated by difference method.
Total calories were calculated using Atwater method. Total sugar
content were analysed using high performace liquid chromatography
(HPLC).
Dietary fibre contents were determined by using a combination of
enzyme-gravimetric methods (AOAC 985.29 and AACC 32-05).
The results showed that peanut butter has the highest value of fat
(44.75 ± 7.59 g/100 g), total calorie (611 ± 38 kcal
/100 g) and dietary fibre contents (8.07 ± 0.98 g/100 g).
Highest protein content (21.98 ± 2.57 g/100 g) was found
in low-fat milk powder. The highest carbohydrate (97.48 ±
1.47 g/100 g) and total sugar (86.7 ± 2.9 g/100 g) contents
were found in palm sugar. The results of this study will update
and add up to the data for the Malaysian Food Composition Table
and can provide useful information in choosing healthy foods based
on the nutrient contents of the food.
Keywords: Dietary fibre; food
composition database; macronutrients; sugar
ABSTRAK
Kajian ini dijalankan untuk
menentukan kandungan makronutrien dan gula dalam 30 jenis makanan yang terpilih
dari tiga zon di Semenanjung Malaysia. Sampel makanan tersebut adalah terdiri
daripada 14 jenis makanan dan minuman terproses, 8 jenis buah-buahan dan 10
jenis makanan sedia dimakan. Setiap jenis makanan dan minuman telah dibeli
daripada restoran, gerai dan pasaraya yang terpilih dari tiga zon berbeza iaitu
zon Utara (Perak), zon Tengah (Selangor) dan zon Selatan (Johor). Kaedah yang
digunakan untuk analisis proksimat adalah berdasarkan kaedah piawai AOAC (1997) manakala jumlah karbohidrat dihitung secara pembezaan.
Jumlah kalori pula dihitung menggunakan kaedah Atwater. Penentuan jumlah gula
ditentukan dengan menggunakan kromatografi cecair berprestasi tinggi (HPLC).
Kandungan serat diet ditentukan melalui kombinasi kaedah enzim-gravimetrik (AACC 32-05 dan AOAC 985.29). Keputusan kajian
menunjukkan kandungan lemak (44.75 ± 7.59 g/100 g), jumlah kalori (611 ± 38
kcal/100 g) dan kandungan serat diet (8.07 ± 0.98 g/100 g) yang tertinggi
terdapat pada sampel mentega kacang. Kandungan protein yang tertinggi terdapat
dalam susu tepung rendah lemak (21.98 ± 2.57 g/100 g). Kandungan karbohidrat
(97.48 ± 1.47 g/100 g) dan jumlah gula (86.7 ± 2.9 g/100 g) yang tertinggi
terdapat pada sampel gula Melaka. Keputusan kajian ini dapat mengemaskini dan
menambah data dalam komposisi zat makanan Malaysia dan dapat memberikan
maklumat yang berguna dalam pemilihan makanan yang sihat berdasarkan kandungan
nutrien makanan tersebut.
Kata
kunci: Gula; makronutrien; pangkalan data komposisi makanan; serat diet
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*Corresponding author; email: hasnaharon@ukm.edu.my
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