Evaluation of the fiber and sugar content in commercial yogurts

Abstract

Yogurt is a product obtained from the standardized fermentation of milk or not, through the addition of microorganisms in charge of converting lactose and milk sugar into lactic acid. The objective of the present study was to evaluate the fiber and sugar content in the labeling of firm yogurt, as well as the nutritional properties of these yogurts. 9 brands of firm cereal yogurt and 5 of natural yogurt from different brands were analyzed, evaluating their nutritional content of per 100g. The yogurt brands with cereal have a higher caloric content than plain yogurts, all the yogurt brands were found within the established protein according to the NOM-181-SCFI with the exception of the yogurts with cereal of the danone brand, as To the fat content, all yogurts presented values ​​within the ranges established by CODEX STAN 243-2003, on the other hand, all yogurts exceed the World Health Organization recommendation on sugar intake, which should be less than 10% of intake. daily, in the NOM-181-SCFI-2010 fiber specifications are not considered, however the evaluated products of cereal yogurt contribute 1% to the diet, according to the World Health Organization reports that the recommended daily intake is 25g of fiber diet, noting that it is below the recommended. Care must be taken in the contribution of sugar and fat in these products.