Centesimal composition of traditional yoghurts and drinking yoghurts: inconsistency with the descriptions on the labels

Abstract

This study aimed at analyzing the centesimal composition of traditional yoghurt and drinking yoghurts of different brands, and to evaluate the reliability of them by comparing with the information declared on the nutrition facts labels. The included methodological procedures were the determination of moisture, protein, total fat, carbohydrates, dietary fiber and ashes. The protein contents were in accordance with the information declared on the labels. Concerning to lipids, all of the traditional yoghurt samples showed analytical values higher than those declared on the labels. Among the liquid yoghurts, four samples showed discrepancy regarding to the lipid contents, and no nutritional information related to this macronutrient was provided in one sample label. Accordingly to these findings, it is emphasized the importance of improving the technological process, as the accuracy of the information declared in the nutritional label should be guaranteed to the consumers and to the health professionals as dietitians.