[Nutritional characteristics of 105 marketed processed sweet foods in Guizhou Province].

Authors

Yiyanwen Huang, Hua Guo, Yiya Liu, Yuehua Pan, Ya Chen, Shengnan Wu, Zhu Shi, Hongbo Li

Published in

Wei sheng yan jiu = Journal of hygiene research. Volume 55. Issue 3. Pages 454-460.

Abstract

To analyze the nutritional characteristics of marketed processed sweet foods in Guizhou Province, and to explore the effects of raw material ratio and processing technology of different sweet food categories on nutritional indicators.
A total of 105 marketed processed sweet foods were collected from Guizhou Province. According to national food safety standards, the contents of moisture, energy, energy-producing nutrients, minerals, small-molecular-weight sugars and fatty acids were determined by standard method including direct drying, Kjeldahl and Soxhlet extraction. Kruskal-Wallis H test was used for statistical analysis to systematically investigate the nutritional profiles and differences among various sweet food categories. Key dimensions characterizing the nutritional properties of sweet foods were identified using principal component analysis.
Significant differences in nutritional components were observed among different types of sweet foods. All tested indicators showed statistically significant differences among categories(P<0.05) except iron and polyunsaturated fatty acid contents. Cakes had the highest moisture content(40.96 g/100 g); biscuits presented the highest energy(2144.37 kJ/100 g) and fat content(27.85 g/100 g). For energy-producing nutrients, pastries had the highest carbohydrate content(63.49 g/100 g), while cakes had the highest protein level(12.56 g/100 g). Among minerals, pastries ranked first in calcium and zinc contents; bread had the highest sodium content(278.36 mg/100 g); biscuits showed the lowest calcium, potassium and zinc levels. Sucrose was the dominant sweetener in all five categories. Total small-molecular-weight sugars were the highest in bread(4.39 g/100 g) and lowest in cakes(0.67 g/100 g). For fatty acids, biscuits had the highest total fatty acid content(31.34 g/100 g), while pastries had the lowest saturated and trans fatty acid contents. The first three principal components extracted were key dimensions reflecting the nutritional properties of sweet foods: Component 1(high energy, high fat) dominated by biscuits and cakes; Component 2(high carbohydrate) corresponding to pastries; Component 3(high sugar, high sodium) mainly in bread.
There are differences in the key component indicators(nutrient content, proportional composition of functional components, etc. ) among 105 samples of different types of commercially available sweet foods in Guizhou Province.

PMID:
42394329
Bibliographic data and abstract were imported from PubMed on 03 Jul 2026.

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