RESUMEN
The effect of adding different concentrations of sugars to fruit flavored yoghurt on plaque acidogenicity was investigated. Yoghurt was made from a standardized fresh buffaloe's milk [3% fat], and mixed with different concentrations of Guva juice [5, 10 and 15%] and heated at 80-85°C for [20 min]. The resultant flavored yoghurt was mixed with different percentages of sucrose [4.5, 10, 12, 14, 16 and 18%], and stored at 5 +/- 1°C for 7 days and analysed for some chemical and rheological properties. At the same time the organoleptic properties of flavored yoghurt were assessed. Guva flavored yoghurt and positive and negative control solutions of 10% sucrose and sorbitol were tested respectively on eight volunteers. Dental plaque was collected before challenge with the test condition and at 5, 10, 15, 20 and 30 min thereafter. The minimum plaque pH reached after consumption/ rinse of the test yoghurt or control solution; maximum drop in plaque pH and area of the stephan curve below pH 6.5 were investigated by calculating the acidogenic potential index. Organoleptically, yoghurt made from standardized buffaloe's milk [control] was more superior followed by that made with 10% Guva juice which was much preferred than other treatments and was most almost similar in scores to the control. For each yoghurt, the results did not suggest a linear relationship between its sucrose concentration and acidogenic potential, conclusively dietary advice should be based on the cariogenicity of foods within an overall diet and not on their sucrose content alone