In vitro analysis of ph and titratable acidity of yoghurts and milk beverages
Pesqui. bras. odontopediatria clín. integr
;
14(2): 89-96, abr. 2014. tab, graf
Article
in English
| LILACS, BBO
| ID: biblio-853648
ABSTRACT
Objective:
To analyze pH, titratable acidity and carbohydrate and calcium amounts in yoghurts and milk beverages. Materials andMethods:
twelve types of yoghurts and eight milk beverages were analyzed. The beverages pH was measured and samples were divided into two groups Group 1 samples with pH<4.0; Group 2 samples with pH>4.0. The acidity of each drink was determined by titration. Calcium and carbohydrate rates were obtained from label information. pH, acidity, calcium and carbohydrates were compared in two groups of beverages (G1 pH<4.0; G2 pH>4.0) and analyzed according to the distribution pattern according to Shapiro-Wilk ́s test, whereas homogeneity of variances was performed by Levene's test at 0.05 significance level.Results:
Overall analysis of the variables classified the beverages in 4 groups A, B, C and D. Samples in group A had the bestresults:
high pH, low acidity, high calcium amounts and few carbohydrates. On the other hand, samples in group D had low pH, high acidity, low calcium amounts and high carbohydrate rates.Conclusion:
The three samples under analysis, two yoghurts and one milk beverage, join factors that may lead to the development of dental erosion
Full text:
Available
Index:
LILACS (Americas)
Main subject:
Tooth Erosion
/
Yogurt
/
Milk
Limits:
Child
/
Child, preschool
/
Female
/
Humans
/
Male
Country/Region as subject:
South America
/
Brazil
Language:
English
Journal:
Pesqui. bras. odontopediatria clín. integr
Journal subject:
Dentistry
Year:
2014
Type:
Article
Affiliation country:
Brazil
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