Determination of Carbohydrate Amounts of Various Cheese Types Presented to Sale in the Market

CEBECİ A., YAMAN M., YALÇIN B., GÜNEŞ F. E.

International Journal of Food Science and Nutrition, cilt.5, sa.6, ss.30-35, 2020 (Hakemli Dergi)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 5 Sayı: 6
  • Basım Tarihi: 2020
  • Dergi Adı: International Journal of Food Science and Nutrition
  • Derginin Tarandığı İndeksler: Other Indexes
  • Sayfa Sayıları: ss.30-35
  • Marmara Üniversitesi Adresli: Evet

Özet

The aim of this study is to determine the amounts of lactose, glucose, galactose, starch and total carbohydrates in cheese types
presented to sale in the market. In the study, from different points of sale in Istanbul province 15 different types of cheese were
investigated. Carbohydrate amounts of the cheeses examined were determined in two ways as theoretically (by difference
method) and analytically (by HPLC). The amount of analytically determined carbohydrate of white cheese types was lower
than the theoretically calculated amount (P<0.05). However, there was no statistically significant difference between the
theoretical and analytically calculated carbohydrate amounts of kashar and other cheese types (P>0.05). In addition, it was
determined that the amount of carbohydrates of ripened cheeses was lower than carbohydrate amounts in fresh cheeses.
Consequently, analytical calculation of carbohydrate amount gives more accurate results. This should be taken into account
when evaluating the macronutrient content of cheese.