Significance of Sugar content
The sugar content is a crucial variable in numerous studies, highlighting its presence in various food and drink items. The text discusses sugar content in candanasava fermentation, higher levels in specific microorganisms like B. amyloliquefaciens, and the sweetness of H. rhamnoides berries. It also emphasizes comparisons between Mustakadi Leha and granules for dietary suitability, and notes the cariogenic potential of sugar-rich chocolate drinks and their formulations. Additionally, sugar content in kwatha samples and experimental drinks are evaluated for their effects on sweetness, mood, and performance.
Synonyms: Sugar level, Sweetness, Sugar quantity, Sugar concentration, Glucose concentration, Carbohydrate content
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The concept of Sugar content in scientific sources
Sugar content is crucial in determining sweetness and caloric value in chocolate formulations, with older cocoa needing more sugar. Additionally, it influences the sweetness and flavor profile of H. rhamnoides berry juice.
From: The Malaysian Journal of Medical Sciences
(1) The text highlights that the high amount of this element in chocolate drink and sirap bandung contributes to their cariogenic properties, making them detrimental to dental health.[1]