COMPARATIVE STUDY BETWEEN INGREDIENTS, NUTRITIONAL COMPOSITION AND PRICES OF GREEK AND CONVENTIONAL YOGURTS COMMERCIALIZED IN A NATIONWIDE SUPERMARKET CHAIN IN BRAZIL
DOI:
https://doi.org/10.12957/demetra.2018.33675Keywords:
Industrialized foods. Nutritional information. Yogurt. List of ingredients. Nutrition labeling. Supermarket.Abstract
Objective: To compare the list of ingredients, nutritional composition and prices of Greek and conventional industrialized yogurts. Methods: A cross-sectional study was carried out in Dourados-MS, Brazil, through a census (February/2016) of yogurts available in an establishment belonging to the largest supermarket chain in Brazil. Data were collected from the list of ingredients, nutritional information table and price. Comparison was performed using Student's t-test, Mann-Whitney or Chi-Square test, with values expressed as average and standard deviation, median mean and interquartile range or prevalence, and 95% confidence interval, considering p <0.05 as statistically significant difference. Results: A total of 117 yogurts were analyzed, of which 29.9% (n=35) were Greek, presenting higher amounts of ingredients, sugars and additives (p<0.05). Although Greek yogurts have higher protein and calcium content (p<0.01), they also have higher content of calories, carbohydrates, total and saturated fats, and sodium (p<0.01). The price of Greek yogurt comes to be twice the price of the others (p<0.01). Conclusion: The use of ingredients that artificially simulate desirable sensory and nutritional characteristics, such as higher viscosity and protein content, also gives the Greek yogurts commercialized in Brazil higher caloric content, as well as carbohydrate, total and saturated fat, and sodium content, when compared to the conventional ones. The higher price of this product does not correspond to a better nutritional value.
DOI: 10.12957/demetra.2018.33675
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