RESUMEN
The aim of the present study was to determine in vitro the erosive capacity of different common drinks employing intrinsic pH, soluble solids and buffer effect at pH 5.5 and pH 7.0 as end-points. Fifty- two drinks of mass consumption were selected and grouped according to type into 3 groups: 1: Juices (n = 23); 2: soy beverages (n = 18); 3: carbonated drinks (n = 11). The mean and standard deviation were calculated for each drink and for each group of drinks. The statistical analysis of the data was performed by Analysis of Variance (ANOVA) and Tukey's test for multiple comparisons. Statistical significance was set at p < or = 0.05. The data showed that the 3 groups exhibited initial acid pH values. Natural juices had the greatest buffer effect. The soluble solids, expressed as Brix Grades, showed statistically significant differences between the regular and light forms of carbonated and soy beverages. The light and regular forms of the drinks included in the study failed to show statistically significant differences at pH 5.5 and pH 7.0.
Asunto(s)
Bebidas/análisis , Análisis de Varianza , Tampones (Química) , Bebidas Gaseosas/análisis , Frutas/química , Concentración de Iones de Hidrógeno , Solubilidad , Leche de Soja/química , Estadísticas no Paramétricas , Sacarosa/análisisRESUMEN
The aim of the present study was to determine in vitro the erosive capacity of different common drinks employing intrinsic pH, soluble solids and buffer effect at pH 5.5 and pH 7.0 as end-points. Fifty- two drinks of mass consumption were selected and grouped according to type into 3 groups: 1: Juices (n = 23); 2: soy beverages (n = 18); 3: carbonated drinks (n = 11). The mean and standard deviation were calculated for each drink and for each group of drinks. The statistical analysis of the data was performed by Analysis of Variance (ANOVA) and Tukeys test for multiple comparisons. Statistical significance was set at p < or = 0.05. The data showed that the 3 groups exhibited initial acid pH values. Natural juices had the greatest buffer effect. The soluble solids, expressed as Brix Grades, showed statistically significant differences between the regular and light forms of carbonated and soy beverages. The light and regular forms of the drinks included in the study failed to show statistically significant differences at pH 5.5 and pH 7.0.
RESUMEN
The aim of the present study was to determine in vitro the erosive capacity of different common drinks employing intrinsic pH, soluble solids and buffer effect at pH 5.5 and pH 7.0 as end-points. Fifty- two drinks of mass consumption were selected and grouped according to type into 3 groups: 1: Juices (n = 23); 2: soy beverages (n = 18); 3: carbonated drinks (n = 11). The mean and standard deviation were calculated for each drink and for each group of drinks. The statistical analysis of the data was performed by Analysis of Variance (ANOVA) and Tukeys test for multiple comparisons. Statistical significance was set at p < or = 0.05. The data showed that the 3 groups exhibited initial acid pH values. Natural juices had the greatest buffer effect. The soluble solids, expressed as Brix Grades, showed statistically significant differences between the regular and light forms of carbonated and soy beverages. The light and regular forms of the drinks included in the study failed to show statistically significant differences at pH 5.5 and pH 7.0.