Storage effect on juices and drinks with reference to some cariogenic factors

ABSTRACT

This work was carried out to study the effect of storage for a period of 5 months on total soluble solids [TSS], pH value, total acidity, vitamin C, sugar content, optical density in some juices and drinks, to avoid the cariogenic factors, such as sugar and acidity. The results showed that, total soluble solids were 3%, 4%, 8% and 10% in rosette plant, tamarind, guava and orange juices, respectively, while it was ranged between 17% to 18% for drinks and 10-12% for carbonated beverage, before storage. In general, TSS of drink and beverage products were higher than juices and were quite stable during storage period. pH value was slightly decreased in juices and drinks during storage period [5 months], while the total acidity was slightly increased, which ranged between 0.611 to 0.615 mg/100 g in juices and 0.365 to 0.380 mg/100 g in drinks, this is due to the formation of CO2 and/or to slight degradation or oxidation of some reducing sugars. Vitamin C and sugar content were decreased, this is due to the method of juice preparation and duration of storage. Vitamin C content in guava juice was 50-60 fold higher than other juices. Optical density change is an important quality attribute, some discoloration occurred for orange drinks, while the color of guava drink was stable. It was concluded that anthocyanin and carotene contents were decreased during the storage. Finally, storage at room temperature did not eliminate the all cariogenicity of studied juices, drinks and beverage, based on the changes in chemical composition. It is important to avoid frequent consumption of all these types of products in order to reduce the risk for dental caries