３．ベトナム・カンボジアの糖類成分表

ベトナムとカンボジアの菓子類と飲料類の糖類成分表
鹿内彩子、 山本 茂
主な出典） Shikanai S, Hien VTT, Tuyen LD, Hop LT, Nhung BT, Thuan NT, Suzuki E,
Yamamoto S. Concentration of glucose, fructose, sucrose, lactose and maltose in Vietnamesesnacks/beverages. Vietnam Journal of Food and Nutrition Science 9. 75-79 . 2014
糖類は、美味しいために摂取量が多くなりやすい。糖類の過剰摂取は、肥満、糖尿病な
どの疾患の原因となることが多数報告されている。近年、世界的に異性化糖の生産・流通は増加しており、この傾向は日本国内でもみられる。その一因として異性化糖は、デンプンから生産されるため供給が安定的で低価格であるためである。なお、異性化糖は液状で販売されるために、主に飲料に使用されている。この異性化糖を子どもたちが過剰に摂取することに起因する疾病、特に肥満との関係が、近年米国で注目されている。

東南アジ

ア地域では経済発展にともない生活水準が向上し、以前より糖類の摂取の機会が増加している。アジアにおいても肥満率は急激に増加しており、その割合は、マレーシアで 40%以
上、タイ、シンガポール、フィリピンでは約 30%である。
本研究を行ったベトナムとカンボジアは隣国である。両国は、食生活や流通する食品が非常によく似ているほか、食文化や生活習慣が似かよっているため、本研究では、ベトナムとカンボジアを同じ地域として扱うこととした（ベトナム・カンボジア）。ベトナ
ム・カンボジアでも飲料等の消費増加が観察される。しかし、食品中のスクロース、グル
コース、フルクトース、ラクトースおよび マルトースなどの単糖・2 糖類の含量を示した
糖類成分表がないため、糖類摂取量を算定することができない。
ベトナムとカンボジアで初めてとなる菓子類・飲料類中の糖類成分表を作成した。試料は、両国でよく摂取されている菓子・飲料 46 種類（各種類につき製造業者のことなる３商品以上）を選び、糖類を測定した。ベトナムとカンボジアの食品の類似性から、成分表にはベトナムとカンボジア両国で販売されている菓子・飲料を掲載した。ただし、生鮮果物、無加糖牛乳は対象外とした。

1

2.1.3. Characteristics of sugar
Each sugar has different characteristics. Their chemical structures are shown in Fig. 2.4-1.

GlucoseFructose

SucroseLactoseMaltoseFig. 2.4-1. Chemical structures of glucose, fructose, sucrose, lactose and maltose
Brief characteristics of representative sugars and sweeteners are explained below.
Mono-saccharide:
Glucose: Glucose is a mono-saccharide that is often called grape sugar. Cells use it as theprimary source of energy. Carbohydrates from meals/food are absorbed in the small intestine,
except for fiber, which is not absorbed, and used as energy, especially for the brain.
Fructose: Fructose is a mono-saccharide found in many fruits and plants. It is widely used incommercial foods and beverages mainly because of its high relative sweetness. The taste offructose is favored because the sensation reaches a peak and diminishes more quickly than thatof sucrose.

Isomerized sugar: Isomerized sugar, often called High Fructose Corn Syrup (HFCS) in
the U.S., is a mixture of glucose and fructose. HFCS is produced from corn starch (whichyields corn syrup), which is almost entirely glucose, and then by the addition of enzymes
some of the glucose is changed into fructose. The syrup contains approximately 42%
fructose. Some of the 42% fructose is purified to 55% and to 90% fructose. The ratio offructose is categorized and regulated by the Japanese Agricultural Standard (JAS) in
Japan. The enzyme process that changes the corn starch into HFCS 42 is first, theaddition of alpha-amylase to produce shorter chains of sugars from raw cornstarch. Thenthe addition of an enzyme called glucoamylase breaks down the shorter chains of sugars
to yield the simple sugar glucose. Finally, xylose isomerase converts glucose to a mixtureof about 42% fructose. This 42–43% fructose glucose mixture is subjected to a liquid2chromatography step, where the fructose is enriched to about 90%. The 90% fructose isthen back-blended with 42% fructose to achieve a 55% fructose final product.
The sweetness of glucose is about 74 % of sucrose but that of fructose is 173 %.
Therefore the mixture of glucose and fructose is sweeter than sucrose at low temperatures andproduces a desired sweetness. In addition, it is in liquid form and is cheaper than sucrose. For
these reasons, isomerized sugar is commonly used as a sweetener to replace sugar in beverages,
ice cream and other food products.
Di-saccharide: A di-saccharide is the carbohydrate formed when two mono-saccharides
undergo a condensation reaction which involves the elimination of a small molecule, such as
water, from the functional groups. Three common examples are sucrose, lactose, and maltose.
Sucrose: Sucrose is the most widely used di-saccharide, especially in the home. It is foundpredominately in sugarcane, sugar beets, palm and sugar maple. It is a combination of glucose
and fructose and is broken down by acidic hydrolysis into the mono-saccharides.
Lactose: Lactose is a di-saccharide that is found most notably in milk and is formed fromgalactose and glucose. Lactose makes up around 4.5% of milk.
Maltose: Maltose is a di-saccharide consisting of two glucose molecules joined. It is less sweet
than sucrose (about 30%) and is less used at present.

It is used frequently in thebeer-brewing process but little used as a sweetener in snacks, ice cream, beverages and otherfood products.

2.1.4. Types of sugar and health
Most of the sugars in beverages are isomerized sugars (glucose and fructose made fromstarch) rich in fructose, which are used world-wide. Recent reports show that fructose
consumption in human results in increased visceral adiposity, lipid dysregulation, anddecreased insulin sensitivity, all of which have been associated with increased risk for
cardiovascular disease and type-2 diabetes. A proposed model for the differential effects offructose and glucose is presented. Dose-response studies investigating the metabolic effects ofprolonged consumption of fructose, by itself and in combination with glucose, on lipid
metabolism and insulin sensitivity in both normal weight and overweight/obese subjects areneeded (8-12). On the other hand, in reality, the rising prevalence of obesity in children, forexample in the US, has been reported to be linked in part to the consumption of sugar-sweetened
drinks (11). From 1994 to 1996, Americans aged 2 years and older (n=15,010) consumed theequivalent of 82 g carbohydrate per day from added sweeteners, which accounted for 16% of
total energy intake (13).

32.1.5. Sugars and health in developing countries
Sugar was originally produced in the area of tropical Southeast Asia or elsewhere intropical areas of the world. And it was then introduced to places such as Africa and Brazil with
their sad history of slavery. For a long time sugar was produced by hard effort (workload) bypeople in those areas, and as a result, it was available only to the rich. In the areas ofproduction, people chewed the sugar cane stalk as a snack or produced only a small amount of
crude sugar domestically for cooking and producing sweets. However, in recent years, the priceof sugar has declined and also the technique of producing many kinds of sweetener, such as
High Fructose Corn Syrup (HFCS), in factories through chemical processes has made widely
available products that can be used as sweeteners. As a result, many can have products withsweeteners, especially drinks, almost anywhere in the world. We can see soft drinks
everywhere in Southeast Asian countries as well. In the cites, there are many variety of SSBs
in coolers in the markets or in refrigerators in supermarkets, and in the rural areas, we can seethat typical flavors of SSBs such as cola and orange soda are sold from coolers at local retailshops in villages.
In Vietnam and Cambodia, which are located in the tropics and are categorized as
developing countries, sugar production is also high (14, 15). However, their own consumptionof sugar was not so high for a long time (16, 17).

Historically, both countries were colonizedby the French and others, and because their production was mainly exported while the price ofsugar was high in the global market, they consequently did not consume much in theirdomestic market. Recently, however, cheap sweet products (drinks and snacks) from outside
the country have come in as a result of the globalization of the import/export market, and theconsumption of some products might be higher than before, given the improving economic
situation. We know about sugar export /import production only from FAO statistics.(14,15)
There are no data about sugar intake in Vietnam and Cambodia.

2.1.6. Adverse effects of white rice, like those of sugar, on type-2 diabetes
The prevalence of type 2 diabetes mellitus (DM) has recently increased world-wide andhas become a global public health problem (18). Asians are thought to be particularly
susceptible to DM (19). There are more than 115 million people with diabetes in Asian
countries. According to national surveys of diabetes, in Vietnam the prevalence of DM andimpaired glucose tolerance (IGT) in 2003 were 2.7% and 7.7%, respectively (20), but in 2012reached 5.7% and 12.8% (21). It is estimated that the number of Vietnamese DM cases will
double by 2030 compared to 2010 (22).

It is interesting that newly diagnosed Vietnamese4diabetics have a BMI of about 23 (23-25) and this is similar to that of the Japanese standard(26). The use of white rice as a staple food may be the major factor, since it has been
demonstrated to be and classified as a high glycemic index (GI) food. Both sugar and white
rice are considered risk factors for DM (27, 28, 31).
Vietnamese have high white rice diets. According to the National Nutrition Survey
2009-2010, approximately 70% of the energy intake was contributed by carbohydrates, mainly
from white rice (29). A study (30) that was designed to elucidate the effect of a typical
Vietnamese diet with a high white rice content on postprandial blood glucose levels showedthat a diet high in white rice is not favorable for the control of blood glucose levels, especiallyfor middle-aged and elderly persons.

2.2. Geography of rice production

Fig.2.2. Map of South-East Asia(32)Vietnam is located in the center of South-East Asia, linked to the larger Asian continentand looking out on the Pacific Ocean. Vietnam is bordered by Cambodia to the West, Laos andChina to the North and by the East China Sea to the East. Cambodia shares its eastern borderwith Vietnam and its western and northern borders with Thailand. Vietnam and Cambodia
are essentially tropical countries with a humid monsoon climate, which is good for riceproduction. Many areas are able to produce rice 2 to 3 times a year.

52.3. Food culture in Vietnam and Cambodia
Vietnam and Cambodia have similar food cultures, especially Southern Vietnam andCambodia. The climate creates ideal conditions for growing rice, a wide variety of fruits,
vegetables, and livestock. Traditional meals usually include plain white rice, catfish in a clay
pot, and sour soup with snakehead fish and it is not complete without fish sauce as a condiment.
Sugar is added to food more than in the other regions. The preference for sweetness can also beseen in the widespread use of coconut milk.
White rice is consumed as the staple food. Traditionally, people eat their meals with atleast three or four dishes. A large bowl/pot/cooker of steamed long-grain white rice; Individual
bowls of rice; Fish/seafood, meat, tofu (grilled, boiled, steamed, stewed or stir-fried withvegetables); A stir-fry dish; Raw, pickled, steamed, or fresh vegetables; a clear broth withvegetables and often meat or seafood or some other soup. Each individual dish will have eithera sweet, sour, salty or bitter taste. Chili (fresh, pickled or dried) and chili sauce are served on
the side and left up to individual diners and to their taste. A typical traditional meal is shownin picture 2.3-1.
Rice is also consumed as the main ingredient for making light and heavy snacks using agreat number of cooking styles and techniques. For example, in pictures 2.3-2a,b (Picture “a”
is seen in Vietnam, picture “b” is seen in Cambodia), there is a roll made of raw rice paper (aflat wide noodle) with vegetables (sometimes shrimp) inside. In pictures 2.3-3a,b, there is a
pan-cake made from rice powder colored with turmeric; stir-fried minced meat, vegetables(bean sprouts) and dried shrimp are put inside. When it is ready to eat, many kinds of fresh
herbs are wrapped with it. When it is eaten, dried crushed peanuts are sprinkled on it, andthen it is dipped in a sweet and sour sauce made from sugar and fish sauce with lime juice.
These are eaten as a substantial snack. With regard to noodles made from rice, for breakfast,
Kuy Teav is Cambodia's famous rice noodle (thin long noodles) soup (picture 2.3-4a,b); in
Vietnam, Pho (Picture 2.3-4c) is also a famous rice noodle (flat long noodles) soup. As theseexamples show, there are many varieties and styles of rice noodles in both countries. Sticky rice
is most often consumed as a dessert, often with slices of tropical fruit like mango or durian andcoconut milk (picture2.3-5). Many snacks are eaten with a sugary sauce and sometimes withcoconut milk.

6

Picture 2.3-1.
A typical family meal with a lot of white rice7

Picture 2.3-2a.

Picture 2.3-2b.

Picture 2.3-2a and b show rice flour pan-cake Vietnamese-style called Bánh xèo (left) andCambodian-style called Banh chiao (right).

8Picture 2.3-3a.

Picture 2.3-3b.

Picture 2.3-3a and b show rice paper snack called bánh cuốn in Vietnam (left), called banhkung/kat in Cambodia (right).

9Picture 2.3-4.a.

Picture 2.3-4.b.

Picture 2.3-4.c.
Picture 2.3-4.a shows Kuy Teav (or Ka Tieu) as served in a restaurant in Vietnam (left),picture2.3-4.b shows Kuy Teav in Cambodia (right) and picture 2.3-4.c, shows Pho as served ina restaurant in Vietnam (below).

10Picture 2.3-5.
Picture 2.3-5 shows a sticky rice served with durian in coconut milk sauce in Cambodia.

112.4. Nutritional transition in Vietnam and Cambodia
Like the economic situation, the dietary pattern also changes under the influence of
globalization. Not only in the Southeast Asian countries, but also worldwide, the influence offast foods may be one cause of obesity and lifestyle-related diseases such as diabetes andchronic diseases. In addition, people’s food choices, especially those of children, have also beenchanging.

Picture 2.4a.

Picture 2.4b.

Picture 2.4a and b. There are many products from neighboring countries in the market (left)
and a typical retail shop sells snacks and drinks in a local market (right).

122.5. Purposes of the studies
As described above, Vietnam and Cambodia are areas good for rice production. Theirmeals (most of the energy and/or nutrients) depend on rice and rice products this is also thecase with snacks. With a high white rice intake, the prevalence of diabetes mellitus (DM) is
high even in people with relatively low BMI(20). Given such a context, the recent tendency
toward also consuming Western-style cheap empty foods and beverages rich in sugars andlipids makes people more and more susceptible to DM and other metabolic diseases. Therefore
a strategy to control sugar intake as well as white rice and lipids is important for the health ofVietnamese and Cambodians. In particular, children in developing countries such as Vietnam
and Cambodia can easily access SSBs along with western-style fast food (such as fried potatoes,
chicken and junk snacks) just as children in developed countries do; however there is as yet noresearch regarding the sugar intake of children in Southeast Asian countries. High sugar
intake together with traditional high white rice can easily increase diabetes, obesity and otherchronic diseases/ life-style related diseases. This is the reason that we decided to conduct these2 studies. In study 1 we constructed a sugar composition table for Vietnam and Cambodia. In
study 2 we conducted a survey for investigating sugar intakes for Vietnamese and Cambodian
children and Japanese children. We included Japanese children because Japan is well known
as the country with lowest per-capita consumption of sugary beverages (sugar) and the lowest
prevalence of obesity in the world(2).

133 ． Study 1:

Construction on a sugar composition table for Vietnam andCambodia
3.1. Objectives
Because of the tastiness of sugars, it is easy to consume more than an adequate amount.
There are many research reports indicating that excess of sugars intakes causes conditions
such as dental decay, and lifestyle-related diseases such as obesity, diabetes etc.(33). Given thecontinuous economic development in Asian countries, it is increasingly easy for people toconsume more sugars in their daily life than previously (34). Currently, isomerized sugar (amixture of glucose and fructose) made from starches is commonly used in commercial
beverages because of its low price (35). Isomerized sugar intake in US children over 2 years old
is 132 kcal (the energy equivalent of about 33g of sucrose) and is a major cause of obesity (11).
Obesity from high isomerized sugar intake is now a world-wide problem among both high andlow socioeconomic populations (36, 37).
In particular, the consumption of sweeteners produced by the isomerization reaction,such as High Fructose Corn Syrup (HFCS), is increasing because of lower cost. For thesereasons, current sugar composition tables in most Asian countries do not include the variety ofsugars now available (38-42). Therefore, sugar composition tables for Japan and Vietnam haveconstructed (43-45).
We measured concentrations of sugars (sucrose, glucose, fructose, lactose and maltose) in
49 food items (26 commercial beverages and 7 chilled snacks, 16 commercial snacks) that are
popular in shops and markets in Vietnam. We used the enzymatic method, which is simple touse and provides high-precision results that have been widely adopted in research (46). We
analyzed mono-saccharides (glucose, fructose) and di-saccharides (sucrose, lactose andmaltose) in 3 samples from different manufacturers of each food.
3.2. Method
46 food items which are commonly used and rich in sugar were selected and analyzed for
glucose, fructose, sucrose, lactose and maltose by the enzymatic method. The 46 food items
consisted of 26 drinks, 13 snacks, 1 yogurt and 6 chilled snacks that were available in markets
and for each item, more than 3 products from different companies were collected and analyzed
using the enzymatic method. Analyzed sugars were mono-saccharides (glucose and fructose)and di-saccharides (sucrose, lactose and maltose), and all analyzed sugars were measured.
Enzymatic analysis is easy and yields high-precision results that have been adopted
widely in the research. Many organizations such as the International Organization forStandardization (ISO) and the Association of Official Analytical Chemists (AOAC) havedetermined standard values from enzymatic analysis as an Official Method of Analysis andrecommend it (46).

14

3.2.1. Sample preparation
Typical sample preparation for the analysis is explained in this part.
We used clear colorless and practically neutral liquid sample directly or after dilution.
Turbid solutions : filtrate
Acid sample : adjust to pH 8 by adding sodium
Solid sample : crush or homogenize , extract with water and filter if necessary.
Sample containing fat : extract with hot water and cool to allow the fat to separate, add
up to the mark, place the volumetric flask in an ice bath for 15 min.and filter; alternatively,
clarify with Carrez reagents after extraction with hot water.

3.2.1-(1) Beverages
3.2.1-(1)-1. Ordinary beverages
・Sample concentration about 0.05-0.8 g/L by distilled water.
・The diluted sample solution can also be used for the assay if it is colored. Only strongly
colored juices which are used undiluted content are to decolorized
3.2.1-(1)-2. Carbonated beverages
・ To remove the carbonic acid, stir approximately 5-10 mL of liquid in beaker for
approximately 30 seconds with a glass rod or filter through a fluted filter paper
・The largely CO2-free sample can be used undiluted for the assay.
3.1.2-(1)-3. Lactated drinks and yogurts
・Accurately 1g of sample in a 100 mL volumetric flask,
・Add 60 mL water and incubate for 15 min in 70℃ hot water.
・Shake from time to time .
・For clarification add 5mL of carrez solution 1, 2 and 10mLof NaOH.
・Mix after each addition.
・Adjust to 20-25℃ and fill up to the mark with water and filter.
3.1.2-(2) Solid samples and samples containing oil and fat
3.1.2-(2)-1. Solid samples
・Homogenize in a mill machine.
・Take homogenized sample (1g) and put into a 100 mL volumetric flask. Mix with 40-60℃
water.
3.2.1-(2)-2. Samples containing oil and fat
・Homogenize in a mill machine.
・Take homogenized sample (1g) and put into a 100 mL volumetric flask. Mix with 40-60℃
water

15

・Homogenize for 3 minutes in the mill machine again.
・Put into a centrifugal tube and centrifuge by the centrifugal separator for cool.
・Leave in a refrigerator in 20 minutes until cool to allow the fat to separate and discard the top
few mL.
Table 3.2 shows the contents of our samples.

16

Table 3.2. The number of investigated items
Food group

Investigative items

Beans Soy beans(soymilk)

2

Milk

milk

2

sugar added milk

5

Fermented/lactic acid2

Ice cream

5

Others2

Jelly snack

2

Candy

3

Sweet cake/snack

5

Chocolate

1

Others2

SnacksBeverages
Tea1

Coffee/Cocoa

1

Others

13

Total

46

17

3.3. Results
From the results for measurement of sugars, table 3.3-1 shows the result for beverages.
Most of the juices contained almost the same ratio of glucose and fructose plus some sucrose.
Some of the fruit juices contained more fructose than glucose. Soda/soft drinks; cola typedrinks; fruit-flavored soda, such as orange soda, contained almost no sucrose. However, bottles
or cans of black or green tea with lemon flavor contained higher glucose and fructose
compared to other beverages; this is often called lemon tea and contained almost the sameratio of glucose, fructose, and sucrose. Soymilk contained mostly sucrose, in both local
products (made by venders or in small local factories and sold only in local markets) andcommercial products. Dairy products, both milk with sweetener added but no additional flavor(often called ‘plain’) and milk with flavors such as strawberry, chocolate, etc., contained
mainly sucrose and lactose from the source product (milk).
Table 3.3-2 shows the results for snacks: Jelly in a cup or a packed in a tube contained
mainly sucrose and some glucose and fructose; however the ratio of glucose and fructose injelly drinks was higher than in jelly snacks (cup and tube). Almost all kinds of candies
contained high amounts of sucrose. Milk-flavored candies contained little lactose. Candies also
contained maltose. Candies are commonly sold by the piece in small shops around schools andare popular among children in Cambodia. Chocolate also contained high amounts of sucrose
mainly, and some lactose. Gummy candy (Chewy candy) also contained mainly sucrose,
maltose and some glucose and fructose. Snacks mainly contained sucrose; some snacks withcreams contained little lactose. Local cake also contained sucrose mainly.
Table 3.3-4 shows the result for ice-cream. Recently, world-wide franchised ice-cream
shop chains and similar types of shops (not franchised chains) have become popular in
Vietnam and Cambodia, particularly in the cities. Commercial ice-cream products (packed
and sold in supermarkets or local retail shops in towns, sometimes in small shops in schools)
are also commonly eaten. On the other hand, local mobile vender ice-cream shops are also
popular in many areas in Vietnam/Cambodia, particularly around schools. All products
contained sucrose mainly. They contained little glucose or fructose, and local vender-madeice-cream had almost no fructose or glucose. Local vender-made ice-cream contained lesslactose than the two other commercial products (shop-made or factory-packed). All the results
are shown in Table 3.3.

18

Table 3.3. Monosaccharide and Disaccharides in commercial beverages, snacks in
Vietnam and Cambodia in enzymatic analysis
3.3-1 < Beverages >

No.

Food

GlucoseFructose

SucroseLactoseMaltoseTotal (g/100g)

1.

Lemon tea

3.76±1.48

3.71±1.37

3.20±2.64

-

-

10.67

2.

Orange soda

6.26±1.00

7.16±0.21

0.07±0.20

-

-

13.49

3.

Orange juice 10%

3.86±0.71

4.72±1.55

4.41±2.96

-

-

12.99

4.

Orange-flavored juice

3.45±0.10

3.50±0.09

0.76±0.02

-

-

7.71

5.

Orange Juice with pulp

3.52±0.83

3.50±0.82

6.78±3.38

-

-

13.80

6.

Apple juice

3.44±1.56

5.08±2.95

2.78±4.24

-

-

11.29

7.

Pineapple juice

4.04±0.75

4.28±0.97

1.96±1.08

-

-

8.10

8.

Rambutan juice

5.67±0.12

5.54±0.18

0.79±0.05

-

-

11.99

9.

Lychee juice

4.17±2.12

4.18±2.10

1.22±3.80

-

-

9.11

10.

Cola flavor soda

5.34±0.32

5.88±0.28

0.03±0.07

-

-

11.25

11.

Lemon-lime flavor soda

4.46±1.42

4.52±1.47

4.61±1.06

-

-

13.59

12.

Energy drink

9.10±1.39

9.91±1.49

0.05±0.28

-

-

19.05

13.

Soy milk commercial

0.03±0.04

0.03±0.06

9.39±2.02

0.18±0.22

-

9.63

14.

Soy milk vender-made

0.07±0.10

0.11±0.17

6.00±0.36

-

-

6.18

15.

Milk sugar added plain

0.04±0.11-

3.77±0.59

2.85±1.47

-

6.67

16.

Milk sugar added strawberry-

0.06±0.06

6.82±0.69

1.58±1.82

-

8.48

17.

Milk sugar added chocolate

0.03±0.03

0.03±0.08

7.84±1.01

2.20±0.74

-

10.10

GlucoseFructose

SucroseLactoseMaltose

No.

Food

19

Total

18.

Milk sweetened Vietnam

19.

Milk sweetened Thai/Cambodia

20.

21.

fermented lactic drink
Orangefermented lactic drink
strawberry--

3.92±0.99

0.65±0.74-

4.57

0.03±0.06

0.02±0.05

3.64±0.30

2.05±0.24-

5.75

0.24±0.25

0.23±0.148.42±4.38

0.80±0.43-

9.69

0.21±0.24

0.20±0.15

7.88±4.61

0.81±0.51

-

9.09

22.

Milk plain Thai/Cambodia

-

-

-

1.28±0.01

-

1.29

23.

Milk low-fat Thai/Cambodia

-

-

-

1.98±0.58

-

2.01

24.

Cocoa/Chocolate drink

0.13±0.04

0.16±0.09

6.55±2.89

1.47±0.69

-

8.31

25.

Children’s milk drink

0.08±0.17

0.11±0.11

3.26±1.77

0.50±0.58

-

3.96

26.

Jelly drink

2.77±2.43

3.42±2.96

5.97±4.79

-

-

12.16

3.3-2 < Snacks >

No

Food

GlucoseFructose

SucroseLactoseMaltose

Total

27.

Orange candy

11.97±1.08

1.38±0.68

42.67±6.95-

15.50±0.00

75.88

28.

Buttermilk candy

2.09±0.77

0.41±0.31

45.05±5.83

2.96±3.69

17.20±2.15

70.17

29.

Jelly snack (cup)1.18±0.85

1.12±0.80

13.78±4.71

-

-

16.08

30.

Jelly snack (tube)

0.33±0.18

0.32±0.18

7.79±3.09

-

-

8.44

31.

Gummy candy

3.87±0.72

1.89±1.24

33.03±2.66-

20.76±6.61

58.25

32.

Custard cake

0.51±0.25

0.16±0.22

24.67±3.49

0.22±0.53

-

25.56

33.

Chocolate cake

0.76±0.54

0.36±0.36

31.12±5.40

1.13±2.56

-

33.37

34.

Vanilla cake

0.29±0.16

0.18±0.11

30.36±6.53

0.44±0.51

-

31.29

GlucoseFructose

SucroseLactoseMaltoseTotal

0.06±0.05

0.06±0.04

37.84±2.15

0.88±1.52

-

38.84

No
35.

Food
Stick wafer

20

36.

Wafer

0.17±0.27

0.27±0.18

27.35±1.55

0.86±0.16

-

28.65

37.

Chocolate

0.02±0.02

0.09±0.03

61.29±5.05

4.73±4.55

-

67.92

1.16±0.36

0.99±0.41

34.87±10.98

-

-

37.01

0.13±0.00

0.09±0.02

27.43±6.89

-

-

27.66

GlucoseFructose

SucroseLactoseMaltoseTotal

0.03±0.02

0.04±0.04

7.47±0.70

2.31±1.01

-

9.85

38.

39.

Chinese-style local cake
Baked: Green beans inside
Chinese-style local cakeFried: Green beans inside

3.3-3 < Yogurt >

No
40.

Food
Yogurt plain
Commercial

21

3.3-4 < Ice Cream>
No
41.

42.

43.

44.

45.

46.

Food
Ice Cream chocolate flavored
Local-vender madeIce Cream chocolate
Shop
Ice Cream chocolate
Commercial
Ice Strawberry flavored
Local-vender madeIce Cream strawberry
Shop
Ice Cream strawberry
Commercial

GlucoseFructose

SucroseLactoseMaltose--8.71±0.03

0.08±0.01-

8.84

0.59±0.08

0.43±0.04

7.08±0.34

0.65±0.29-

8.75

0.55±0.19

0.41±0.13

6.95±0.53

0.59±0.16-

8.50

0.02±0.01

0.03±0.01

6.15±0.10

-

-

6.24

1.81±0.41

1.54±0.17

4.72±0.94

0.80±0.04-

8.88

1.35±0.68

1.01±0.59

5.47±1.26

0.63±0.13

22

-

Total

8.46